Embrace the enchanting flavors of our Lotus Blossom Cheesecake, where the iconic taste of Lotus cookies is transformed into a creamy, dreamy cheesecake. This dessert features a crumbly, buttery Lotus cookie base, topped with a velvety smooth cream cheese filling, zested with organic lemon for a hint of freshness. The final flourish of melted Lotus cream and whipped cream with crushed Lotus cookies creates a visually stunning and deliciously layered dessert.
Why You’ll Love This: For lovers of Lotus cookies, this cheesecake is a dream come true. The unique caramelized taste of the cookies infuses every layer, offering a delightful crunch against the creamy filling. The addition of lemon zest brings a subtle, refreshing twist, balancing the sweetness perfectly. This cheesecake is not only a treat for the palate but also a feast for the eyes.
Perfect Occasion: The Lotus Blossom Cheesecake is an excellent choice for gatherings where you want to impress, be it a coffee morning, a birthday party, or a potluck dinner. Its sophisticated appearance and familiar yet indulgent flavor profile make it a guaranteed crowd-pleaser.
Decoration Tips: Decorate this cheesecake by artfully drizzling the melted Lotus cream on top, allowing some to cascade down the sides. Pipe whipped cream around the edges and sprinkle with crushed Lotus cookies for a textural contrast. The golden-brown hue of the cookies against the creamy white cheesecake creates a visually appealing and tempting dessert.
Ingredients:
Crust:
- 200 g Lotus cookies, crushed
- 90 g melted butter
Filling:
- 600 g cream cheese
- 3 eggs
- 200 ml cream
- 200 g sugar
- 45 g cornstarch
- Zest of one organic lemon
- 1 packet vanilla sugar or 1 tsp vanilla extract
Additional:
- 5-6 tbsp Lotus cream, melted
- 150 ml cream + 1 packet cream stabilizer
- Crushed Lotus cookies for decoration
Instructions:
- Line a 24 cm springform pan with parchment paper.
- Mix the crushed Lotus cookies with melted butter, press into the bottom of the pan, and refrigerate for 20 minutes.
- For the filling, mix cream cheese, sugar, vanilla sugar/vanilla extract, and lemon zest. Add cornstarch and cream, then mix well. Finally, stir in the eggs one at a time.
- Pour the mixture into the springform pan. Wrap the outside of the pan with aluminum foil (double layer recommended).
- Bake at 160°C (320°F) for 60 minutes with a dish of water placed in the oven (preferably at the bottom).
- Turn off the oven and leave the cheesecake inside for an additional 20 minutes with the oven door slightly open.
- Allow the cheesecake to cool to room temperature, then refrigerate for 6-8 hours, preferably overnight.
- Before serving, spread melted Lotus cream over the cheesecake. Whip the cream with cream stabilizer and decorate the cheesecake with it and crushed Lotus cookies.
Enjoy the delightful fusion of flavors in this Lotus Blossom Cheesecake, a treat that’s sure to captivate your senses and your guests!
