This Luxurious Lotus Biscuit Cheesecake combines the irresistible crunch of Lotus biscuits with the creamy, rich texture of classic cheesecake. Featuring a unique base made from a blend of Lotus and oat biscuits and topped with a velvety layer of melted Lotus biscuit spread, this cheesecake is a true gourmet treat. Each layer of this dessert complements the next, making it a sophisticated choice for any dessert table.
Why You’ll Love This:
- Unique Biscuit Base: The combination of Lotus and oat biscuits provides a delightful texture and flavor that sets this cheesecake apart from others.
- Creamy Filling: The filling is perfectly balanced with labneh, cream, and a touch of Lotus biscuit spread, creating a smooth, rich, and indulgent experience.
- Elegant Presentation: Topped with a glossy layer of melted Lotus biscuit spread, this cheesecake is not only delicious but also visually stunning.
Perfect Occasion: This cheesecake is ideal for special occasions like birthdays, anniversaries, or holiday gatherings. It’s also perfect for a luxurious treat at dinner parties or as a special weekend dessert.
Decoration Tips:
- Garnish with Crushed Biscuits: Sprinkle some crushed Lotus biscuits over the top for added crunch and visual appeal.
- Whipped Cream: Serve each slice with a dollop of lightly sweetened whipped cream for an extra touch of elegance.
- Fresh Berries: A few fresh berries on the side not only add a splash of color but also cut through the richness of the cheesecake.
Ingredients:
- For the Base:
- 130g Lotus biscuits
- 130g oat biscuits (such as Eti Burçak)
- 80g butter, melted
- For the Filling:
- 600g labneh
- 100g heavy cream
- 75g granulated sugar
- 2 heaping tablespoons flour
- 2 heaping tablespoons cornstarch
- 1 packet vanilla sugar
- A pinch of salt
- 1 heaping tablespoon Lotus biscuit spread, melted
- 3 eggs
- For the Topping:
- 4 heaping tablespoons Lotus biscuit spread, melted
Preparation Steps:
- Prepare the Base:
- Process both types of biscuits in a food processor until finely ground.
- Mix the biscuit crumbs with melted butter and press the mixture into the bottom of a springform pan lined with parchment paper. Use a glass to press down firmly and create an even layer.
- Refrigerate the base while you prepare the filling.
- Make the Filling:
- In a mixing bowl, beat the labneh for 3-4 minutes until smooth.
- Gradually add the sugar and cream, continuing to beat.
- Sift in the flour, cornstarch, and vanilla sugar, and mix into the labneh mixture.
- Add the melted Lotus biscuit spread to the mixture and beat until incorporated.
- Add the eggs one at a time, mixing briefly after each to avoid overbeating, which can cause the cheesecake to crack.
- Pour the filling over the chilled biscuit base and tap the pan gently on the counter to remove any air bubbles.
- Bake the Cheesecake:
- Place a baking dish filled with boiling water on the bottom rack of the oven to create a moist environment.
- Bake the cheesecake in a preheated oven at 160°C (320°F) for 50-55 minutes, or until set but still slightly wobbly in the center.
- Allow the cheesecake to cool to room temperature.
- Add the Topping:
- Once cooled, pour the additional melted Lotus biscuit spread over the top of the cheesecake.
- Refrigerate overnight to set completely.
Serving Suggestion: Serve this luxurious Lotus Biscuit Cheesecake chilled, straight from the refrigerator. It’s perfect for impressing guests or indulging in a slice of sweet, creamy delight. Enjoy!
