DIY Lotus Cheesecake, Not Even in a Bakery They Make It Like This
For a couple of years now, Lotus cheesecake has been everywhere. Open Instagram and you'll find it, scroll through TikTok and you'll see it, walk into a café and it's in the window. It's that caramel-colored dessert, with a crunchy crust and velvety cream that has an unforgettable flavor.
The secret lies in Lotus biscuits, the kind eaten for breakfast in Belgium and which have become a huge hit here. The original recipe is simple, but when you make them at home, they're so good that even the best bakeries can't compete.
And then there's the advantage of being able to customize it: more biscuits in the base, more cream on top, a sprinkling of biscuit crumbs to cover everything.
An ace up your sleeve for every occasion: try the Lotus cheesecake recipe
This cheesecake is perfect when you have last-minute guests or want to bring something different to a luncheon. The base is a classic biscuit base with crushed biscuits and butter, but the Lotus biscuits add a flavor that Digestive biscuits lack. The ingredients we'll need are:
- 200 grams of Lotus biscuits
- 100 grams of melted butter
- 500 grams of spreadable cheese (such as Philadelphia)
- 250 ml of fresh cream
- 100 grams of icing sugar
- 100 grams of Lotus spreadable cream
- 1 teaspoon vanilla
- 3 sheets of gelatine
The process that doesn't make mistakes
Start with the base: place the Lotus biscuits in a blender and blend until finely ground. Add the melted butter and mix until the mixture resembles sand. Press the mixture into the bottom of a 20-22 cm springform pan, using the back of a spoon, and refrigerate to set.
For the cream, soak the gelatin sheets in cold water for ten minutes. In a bowl, combine the cream cheese, powdered sugar, and vanilla. Separately, heat the Lotus spreadable cream in a small saucepan, melt the well-squeezed gelatin, and pour it into the cheese mixture, stirring well. Whip the cream until stiff and fold in gently.
Then pour the cream over the base, smooth it out, and refrigerate for at least 4 hours, preferably overnight. Before serving, decorate with more crushed Lotus biscuits and, if desired, a few drops of melted spreadable cream. The result is a cheesecake that rivals any pastry shop-made one.
