Lotus Biscoff Crumble Cheesecake Recipe

Name: Lotus Biscoff Crumble Cheesecake
Prep time: 70 min
Cook time: 40 min
Total time: 110 min
Yield: 8
Cuisine: Korean
Ingredients: 100g Crushed lotus cookies; 40g Melted unsalted butter; 30g Almond powder; 30g Cake flour; 20g Crushed lotus cookies; 20g Sugar; 30g Cold unsalted butter; 3 Egg yolks; 20g Sugar; a pinch of Salt; 2g Vanilla extract; 250g Cream cheese; 100g Melted white chocolate; 25g Corn starch; Meringue (3 egg whites + 40g sugar); 6 Lotus cookies

Cooking TreePublished: 2022-11-04 Updated: 2022-10-2901.6K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Lotus Biscoff Crumble Cheesecake.

I made a crumble cheesecake full of lotus flavor~

It is a cheesecake where you can really taste the lotus flavor as crushed lotus cookies are added to the crust and crumble, and the lotus cut into the cheesecake is also included.

White chocolate is added to the cheesecake dough to make it more chewy than regular cheesecake dough, so even if you add lotus, it is well mixed and baked.

I think white chocolate upgrades the taste of cheesecake because it has a good flavor.

The crunchy sprinkles add a crunchy texture and the flavor is really good~*^^*

I think it’s a charming cake that looks delicious with a pretty color to bake~~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Lotus Biscoff Crumble Cheesecake

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Rating: 5.0/5
( 92 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Crushed lotus cookies

40g Melted unsalted butter

30g Almond powder

30g Cake flour

20g Crushed lotus cookies

20g Sugar

30g Cold unsalted butter

3 Egg yolks

20g Sugar

a pinch of Salt

2g Vanilla extract

250g Cream cheese

100g Melted white chocolate

25g Corn starch

Meringue (3 egg whites + 40g sugar)

6 Lotus cookies

Instructions

Add melted unsalted butter to crushed lotus cookies, mix, press firmly on the bottom of a 16cm mold, and place in the refrigerator.

Mix almond powder, soft flour, crushed lotus, and sugar, add cold unsalted butter, mix the butter and powder until they are small, and put them in the refrigerator.

Add sugar, salt, and vanilla extract to the egg yolk and mix, then add the softened cream cheese at room temperature and mix.

Add melted white chocolate and mix, add cornstarch and mix. Divide the meringue in 2 batches and mix.

Crush the lotus cookies, mix, put them in a mold, flatten them, put the crumble on top, and bake in an oven preheated to 160 degrees for 30 minutes, then lower the temperature to 110 degrees and bake for another 40 minutes.

Cool at room temperature and place in the refrigerator to cool, then remove the mold.

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