Lotus Cheesecake

ingredients

200 g lotus biscuits or classic butter biscuits 50 g butter 500 g Mascarpone 250 g soft cottage cheese 3 pcs egg 3 tbsp plain flour 1 cup lotus spread 100 g powdered sugar 100 g granulated sugar 75 g whipping cream 75 g butter

progress

A delicious light dessert suitable for any occasion. The recipe is close to my grandmother’s who made us the classic one when we were small children, but I have improved the recipe a bit 🙂

1.

Pick all ingredients at least 2hrs in advance from the fridge

2.

Crush the biscuits finely and add the softened butter. Place baking paper on the bottom of the cake tin and shape the biscuit mixture on the bottom

3.

Bake at 180 degrees for about 10min until the biscuits are firm

4.

In a food processor or bowl mix mascarpone, cottage cheese, lotus spread (I put about 2PL) sugar, taste and add sugar if you like it sweeter. Stir in the eggs one at a time and finally 3PL of the mound flour.

5.

After the biscuits are done baking, put the oven on 160 degrees. Let the biscuits cool down a bit and then pour the curd mixture on top and bake for about 50mins. Leave the cheesecake in the oven to cool (open the hole)

6.

Field: slowly melt the sugar in a saucepan and slowly add the cream, let it cool a bit and stir in the butter. Allow to thicken a little and pour on top of the cheesecake.

7.

Let the cheesecake set in the fridge overnight so it is ideal to make it in the evening.