No Bake Lotus Cheesecake Recipe

Name: Lotus Cheesecake
Prep time: 65 min
Total time: 65 min
Yield: 8
Cuisine: Korean
Ingredients: 90g Crushed lotus; 40g Melted unsalted butter; 25g Water; 5g Gelatin; 250g Cream cheese; 50g Lotus spread; 20g Sugar; 3g Vanilla extract; 5g Lemon juice; 200g Heavy cream; 100g Lotus spread (decorative)

by Cooking Tree 2022-09-07

written by Cooking Tree 2022-09-07

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Biscoff Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a no-oven biscoff cheesecake with a lotus flavor.
Lotus cookies are delicious and flavorful to eat as they are, so I think it would be good to use them in cheesecake to make them delicious without any special ingredients.

I mixed the lotus spread with the cheesecake batter and cut the cookies into it, and the flavor was strong.
I was thinking about how to decorate, so I looked around at the cut lotus on the side.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Lotus Cheesecake
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

90g Crushed lotus
40g Melted unsalted butter

25g Water
5g Gelatin
250g Cream cheese
50g Lotus spread
20g Sugar
3g Vanilla extract
5g Lemon juice
200g Heavy cream
100g Lotus spread (decorative)

Instructions

Add melted butter to the crushed lotus, mix, put in a 15cm mold, flatten it by pressing, and harden in the refrigerator.
Prepare the lotus by cutting it in half. Add water to the powdered gelatin, mix, and soak for at least 10 minutes.
Loosen the cream cheese at room temperature, add lotus biscotti and mix, then add sugar, vanilla extract, and lemon juice and mix.
Melt the soaked gelatin by heating it in a microwave for about 20 seconds, then add it to the cheesecake batter and mix.
After whipping the fresh cream 50%, add it to the cheesecake batter and mix evenly.
In the mousse mold, put the cut lotus on the edge, and put 1/3 of the cheesecake batter, then cut the lotus.
Put half of the remaining cheesecake dough, cut the lotus, put all the remaining dough in, flatten it and harden in the refrigerator for about 30 minutes.
Heat the lotus biscoff in the microwave for 20 seconds, mix well, pour over the cheesecake, sprinkle with crushed lotus powder, and harden in the refrigerator for 2 hours.