Lotus Biscoff Crumble Cheesecake Recipe

“Take a moment out of the day to enjoy what's on your plate.”

- Anonymous

Large Radish

Lotus Biscoff Crumble Cheesecake Recipe

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

COOKING TREE

The ultimate recipe guide on

Lotus Biscoff Crumble Cheesecake

8

Catégories

CUISINE

Cheesecake

70 Min

40 Min

Level

Easy

Korean

– 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

INGREDIENTS

– 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

INGREDIENTS

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

INSTRUCTIONS

Step: 

1

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.

INSTRUCTIONS

2

Step: 

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

INSTRUCTIONS

3

Step: 

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

INSTRUCTIONS

4

Step: 

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.

INSTRUCTIONS

5

Step: 

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

INSTRUCTIONS

6

Step: 

Enjoy

Arrow

Swipe UP

More recipes

Baked green tea  doughnut Recipe

Heart cookies  chocolate box  Recipe

Grapefruit tart Recipe