Imported from Instagram
No-Bake Lotus Cheesecake
A creamy, no-bake cheesecake with a crisp Lotus biscuit-and-butter base, mascarpone and cream-cheese filling, and a smooth Lotus spread topping. It can be decorated with Lotus biscuits and fruit and is chilled for at least three hours or overnight.
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Ingredients
- 250 g Lotus biscuits (Ground)
- 80 g Butter (Melted)
- 500 g Mascarpone
- 350 g Cream cheese (Double-cream/full-fat level)
- 200 ml Whipping cream
- 2 tbsp Sugar
- 4 packets Whipped-cream stabilizer (Approximately 12 g per packet; the source specifies packets rather than a gram weight)
- 1 tbsp Lotus cookie spread with crunch
- 300 g Lotus cookie spread (Approximately; melted)
- Lotus biscuits (For decoration)
- Fruit (Optional, for decoration)
Steps
- 1
Prepare a cake ring measuring 22–26 cm in diameter. Set it on a cake plate lined with baking paper. A springform pan may be used instead. The smaller the ring or pan, the taller the cheesecake; the version shown used a ring of approximately 23 cm.
- 2
For the base, combine the ground Lotus biscuits with the melted butter until evenly moistened.
- 3
Transfer the biscuit mixture to the prepared ring or pan and press it down firmly into an even, compact layer.
- 4
Chill the base for about 10 minutes.
- 5
For the cream, add the mascarpone, cream cheese, whipping cream, sugar, whipped-cream stabilizer, and Lotus cookie spread with crunch to a bowl. Whip until creamy.
- 6
Spread the cream mixture over the chilled biscuit base and smooth the surface.
- 7
Melt the approximately 300 g Lotus cookie spread in a microwave at 600 watts for 1 minute.
- 8
Pour or spread the melted Lotus spread over the cheesecake cream and smooth it into an even topping. It may be added immediately, or after the chilling period as shown in the video.
- 9
Decorate with Lotus biscuits and, if desired, fruit. Decoration can be added immediately or after chilling.
- 10
Chill the cheesecake for at least 3 hours or overnight before serving.
Notes
The source does not specify an exact chilling temperature. The quantity for whipped-cream stabilizer is given as four packets; the gram estimate assumes approximately 12 g per packet. The fruit and decorative biscuits are optional and unquantified.
Nutrition per serving
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