Lotus Cheesecake
Indulge in the velvety goodness of our Lotus Cheesecake, a treat that’s as simple to whip up as it is to savor! With a buttery Lotus biscuit crust and a rich cream cheese filling, this dessert is best served chilled, making it an irresistible delight for any occasion. Get ready to impress your friends and family with this creamy dream that’s sure to satisfy every sweet tooth!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(6)
- butter
- cream
- cream cheese
- melted Lotus butter for toppingoptional
- milk powder
- sweetened condensed milk
🫙Pantry Staples(1)
- vanilla
📦Other(2)
- crushed biscuits for decorationoptional
- 1.5 cups of crushed Lotus biscuits (360 ml)
👨🍳 Instructions
- 1
Mix 1.5 cups of crushed Lotus biscuits with butter and cream until well combined, then press into a cheesecake pan lined with parchment paper.
- 2
In a blender, combine cream, cream cheese, sweetened condensed milk, milk powder, and vanilla. Blend until you have a completely smooth mixture.
- 3
Pour the mixture over the biscuit base and bake in a preheated oven at 160 degrees Celsius for 30 minutes or until slightly set.
- 4
Chill in the freezer for 2 hours until fully set.
- 5
Top with melted Lotus butter and decorate with crushed biscuits if desired. Serve cold.
💡 Pro Tips
- ✓Bake your Lotus cheesecake at exactly 160°C (320°F) in a water bath to prevent cracking, as the gentle steam heat maintains even temperature and prevents the proteins from coagulating too rapidly.technique160°C water bath
- ✓Crush Lotus biscuits to 3-4mm pieces rather than fine powder - larger pieces create better structural integrity in the crust and prevent it from becoming soggy from butter absorption.ingredient3-4mm pieces
- ✓Blend the cream cheese mixture for exactly 2-3 minutes until completely smooth, as over-mixing incorporates air bubbles that cause surface cracks during baking.timing2-3 minutes
- ✓Press the biscuit base with a flat-bottomed measuring cup using 15-20 pounds of pressure to create an even 5mm thick layer that won't crumble when sliced.technique5mm thickness
- ✓Warm the Lotus butter to exactly 40-45°C before drizzling - this temperature creates the perfect viscosity for smooth spreading without melting the chilled cheesecake underneath.equipment40-45°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Lotus Cheesecake
Indulge in the velvety goodness of our Lotus Cheesecake, a treat that’s as simple to whip up as it is to savor! With a buttery Lotus biscuit crust and a rich cream cheese filling, this dessert is best served chilled, making it an irresistible delight for any occasion. Get ready to impress your friends and family with this creamy dream that’s sure to satisfy every sweet tooth!
📝 Ingredients
Serves 4🥛Dairy & Eggs(6)
- butter
- cream
- cream cheese
- melted Lotus butter for toppingoptional
- milk powder
- sweetened condensed milk
🫙Pantry Staples(1)
- vanilla
📦Other(2)
- crushed biscuits for decorationoptional
- 1.5 cups of crushed Lotus biscuits (360 ml)
👨🍳 Instructions
- 1
Mix 1.5 cups of crushed Lotus biscuits with butter and cream until well combined, then press into a cheesecake pan lined with parchment paper.
- 2
In a blender, combine cream, cream cheese, sweetened condensed milk, milk powder, and vanilla. Blend until you have a completely smooth mixture.
- 3
Pour the mixture over the biscuit base and bake in a preheated oven at 160 degrees Celsius for 30 minutes or until slightly set.
- 4
Chill in the freezer for 2 hours until fully set.
- 5
Top with melted Lotus butter and decorate with crushed biscuits if desired. Serve cold.
💡 Pro Tips
- ✓Bake your Lotus cheesecake at exactly 160°C (320°F) in a water bath to prevent cracking, as the gentle steam heat maintains even temperature and prevents the proteins from coagulating too rapidly.technique160°C water bath
- ✓Crush Lotus biscuits to 3-4mm pieces rather than fine powder - larger pieces create better structural integrity in the crust and prevent it from becoming soggy from butter absorption.ingredient3-4mm pieces
- ✓Blend the cream cheese mixture for exactly 2-3 minutes until completely smooth, as over-mixing incorporates air bubbles that cause surface cracks during baking.timing2-3 minutes
- ✓Press the biscuit base with a flat-bottomed measuring cup using 15-20 pounds of pressure to create an even 5mm thick layer that won't crumble when sliced.technique5mm thickness
- ✓Warm the Lotus butter to exactly 40-45°C before drizzling - this temperature creates the perfect viscosity for smooth spreading without melting the chilled cheesecake underneath.equipment40-45°C