Lotus Biscuit Cheesecake

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:

1. 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.
2. Cooling:
   • Allow the cake to cool at room temperature for an hour, then refrigerate overnight.
3. 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!