Ingredients:
For the Cake:
- 750 grams cream cheese
- 400 grams mascarpone cheese
- 250 grams sugar (about 1 1/4 cups)
- 250 grams Lotus spread
- 5 large eggs
- 150 grams 38% fat whipping cream
- 1 teaspoon high-quality vanilla extract
- 15 grams flour (about 1 tablespoon)
- 40 grams cornflour (about 1/3 cup)
For Serving:
- Lotus spread
Instructions:
- Cake Preparation:
- In a bowl, mix cream cheese, mascarpone cheese, and sugar until combined. Add melted Lotus spread (melted in microwave pulses) and mix well.
- Gradually add eggs one at a time, continuously stirring.
- Stir in the whipping cream and vanilla extract.
- Finally, add flour and cornflour, mixing until the batter is smooth.
- Line a 20/22 cm round cake pan with parchment paper and pour the batter into the pan.
- Bake in a preheated oven at 180°C (356°F) on convection mode for about an hour. The cake is ready when it’s very brown on top, very wobbly in the center, and the edges are more set.
- To ensure a creamy texture inside, remove the cake from the oven on time.
- Cooling:
- Allow the cake to cool at room temperature for an hour, then refrigerate overnight.
- Serving:
- Remove the cake from the pan, slice, and serve each piece with melted Lotus spread on top.
Enjoy your homemade Lotus Biscuit Cheesecake, a creamy and delightful treat!
