Lotus cheesecake recipe
A creamy cheese-based dessert with the taste of caramel biscuit in every bite
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 6 |
For the base
180 gms crushed Lotus biscuits
100 gms clarified Butter
For the cheesecake batter
335 gms cream cheese
300 gms sugar
3 tbsp milk
350 gms sour cream
350 gms Mascarpone cheese
125 gms eggs
25 gms egg yolks
1. Preheat oven to 120°C
2. Prepare Lotus crust first by combining Lotus biscuit and clarified butter, use a fork to combine the ingredients well.
3. Pour crumbs into a 4-inch square cake pan and press firmly into the bottom of your pan. Set aside.
4. For the cheesecake batter combine all the ingredients together and using a stick blender mix well. Make sure to blend in all the lumps in the mix.
5. Pour 150 grams of thecheesecake batter into the cake pan, and bake for 1 hour. Remove the cake from the oven and allow to cool completely in the pan before serving. Top with Lotus biscuits and a drizzle of caramel.
6. You can make 6 such cakes.
Recipe courtesy: Risen Cafe and Artisanal Bakery
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