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👇🏾👇🏾
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.
Recipe video
Thank you for watching~♥
Enjoy
🇰🇷🇰🇷 See the recipe in Korean 🇰🇷🇰🇷
