Lotus Cheesecake
Ingredients:
For the base: 170 gr lotus biscuits
70 gr melted butter
For the cream:
500 grams of low-fat quark
250 g cottage cheese 20%
175 grams Philadelphia
2 eggs
180gr sugar 100ml cream
1 packet of vanilla pudding powder
80 ml sunflower oil
220ml milk
For the icing:
4-5 tablespoons lotus spread (about 250 gr)
Preparation:
Baking pan 26-28 cm
Finely chop the biscuits and mix with the melted butter. Place in the mold and press down to form a base. Place in the freezer for about 30 minutes.
Mix all the ingredients for the cream well together (please by hand, do not beat the mixture until airy). Put the cream on the biscuit base. Cover the cake ring with aluminum foil to prevent the sides from browning. Place a bowl of water in the oven (on the floor/in a corner/not directly underneath).
The steam will not tear the cake. Bake the cheesecake in the preheated oven at 170 degrees top and bottom heat, in the second rack from the bottom, for approx. 50-60 minutes. After the baking time, switch off the oven, leave the cake in and leave the oven door slightly open and let it cool down slowly. (Approx. 20-30min). That way the cake doesn't collapse.
Heat the lotus spread in the microwave or in a water bath to make it more liquid and spread it on the cake. Let the cake cool down for at least 4-5 hours.
Carefully loosen the edges of the cake before serving.
Негізгі бет Easy Biscoff Lotus Cheesecake
Пікірлер: 22