Lotus icing cheesecake
24 cm diameter baking pan
Ingredients For Base:
200g ground lotus cookies for thin crumbs (or oreo cookies)
100 grams of melted butter
Ingredients for filling:
100 grams of chopped white chocolate
60 ml of milk
25 grams of butter
80g Instant Powder Vanilla Pudding
225g cream cheese
250g soft cheese
65 grams of sugar
250g heavy cream
1/2 cup lotus spread or chocolate spread
Prepare the base of the lotus cake:
Mix cookies and melted butter to a moist mixture, transfer to mold, and firmly layer.
Keep in the freezer while preparing the stuffing.
Make the cream:
Melt in the microwave, chocolate, milk, and butter for only 40 seconds.
Stir for a liquid mixture and cool slightly.
Put a cheese and instant powder pudding in a separate bowl and mix.
Add the white chocolate and Stir into a smooth mixture
Beat heavy cream with sugar to firm whipped cream and fold into cheese mixture in three cycles.
Remove the mold from the freezer and place a slide on the inside of the cake.
Pour the cream cheese over the base and align it with a spatula.
Keep in the fridge for 8 hours.
Prepare the coating and expect:
Place lotus paste in a bowl and heat for 20 seconds in the microwave until it is liquid.
Mix well and pour on the cold lotus cake – until the mold so that the coating will cover its face evenly.
Return to refrigerator for 30 minutes to stabilize.
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