Lotus Cheesecake on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/chizkejk-lotus/Notes on ingredients:

      “Lotus Biskoff” cookies. In this recipe, it is used to make the base. Essentially, it is a modified traditional Belgian and Dutch speculoos cookie, so if Lotus is not available in your region, you can look for spéculoos or speculaas in stores and use it as a close substitute.

      “Lotus Biskoff” paste. Unfortunately, this ingredient is irreplaceable. It gives the cheesecake its characteristic taste, aroma, and color.

      Cream cheese. Any creamy cheese like Philadelphia will work here. But before preparing the filling, check its consistency. If the cheese is very soft, you can adjust the balance between the cheese and cream to even out the cream's consistency: use more cheese and less cream.

      Cream. You need cream with a fat content of 30% or higher. 20% is reserved for sauces – they are too liquid for our purposes. Cream can be replaced with sour cream – the minimum fat content here is 25%.

      Eggs. The size of the eggs should be S-1 or M. This is about 50-55 g without the shell.

      Sugar. It is better if it is fine. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.

      Butter. For the cheesecake base, butter with a fat content of 72% or higher is suitable.

      Remember that all ingredients for the cheesecake filling should ideally be at room temperature.

      Let's move on to the preparation.

      Preparing the base.

      Place the cookies in the bowl of a food processor.

      Grind into crumbs.

      Add melted butter and mix. Transfer the mixture to a springform pan and press it down at the bottom. It is convenient to do this with the bottom of a glass or a potato masher. If the mixture does not press down well, you can add a couple of tablespoons of milk to it.

      Send the pan to a preheated oven at 160 °C and bake for 10 minutes. Remove and cool. Lower the temperature to 150 °C.

      For the filling, combine the cream cheese with sugar and beat until smooth. Do not beat the mixture too long, or it will become over-saturated with air, and the cheesecake may crack during baking.

      Add the “Lotus Biskoff” paste.

      Mix again until smooth.

      Add the eggs one by one, then the cream, mixing well after each addition.

      Pour the filling into the pan with the baked base and smooth it out.

      Place in the oven (which is preheated to 150 °C), where a pan with boiling water is already sitting at the bottom. Bake the cheesecake for about an hour.

      It is very important not to overbake the cheesecake, or it may crack when cooling. Determining the readiness of the cake is quite easy – tap the edge of the pan with a spoon: the center (5-6 cm in the middle) of a ready cheesecake should jiggle. Due to the peculiarities of different ovens, I recommend starting to check the cheesecake for readiness after 40 minutes of baking.

      If the cheesecake is in the right condition – leave it for 30-40 minutes in the slightly open turned-off oven, then remove it and let it cool to room temperature on the table. After that, carefully run a thin knife between the edge of the pan and the cheesecake, then place it in the refrigerator.

      To stabilize the filling, the cheesecake should spend at least 4 hours in the refrigerator, preferably overnight.

      To decorate the top, heat the “Lotus Biskoff” paste in a water bath until very soft. Spread it over the stabilized cheesecake and smooth it out.

      Let it set in the refrigerator for 15 minutes.

      Now the cheesecake can be cut into portions and served.

      Enjoy your tea!



       This recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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