I love these little wonders! Indeed, this Lotus cheesecake recipe is ultra delicious. These cupcakes literally melt in your mouth. Plus, they are both creamy and frothy.
The biscuit base adds crunch and the spread adds a real touch of indulgence.
For this recipe, I used a mold with 6 cavities specially designed for this type of cake. You can also make a large cheesecake. For this I invite you to use an 18 cm circle.
With this recipe, you will make 6 medium cheesecakes. If you use a circle you can cut 8 portions. Grab your spoons to enjoy this Lotus cheesecake !
My little tips:
To make unmolding easier, I invite you to add rhodoïd or parchment paper. You just need to place it around the mold. Not having done it myself I had difficulty unmolding it. In fact, I had to smooth the sides with a spatula.
Remember to place the bowl and the liquid cream in the freezer 10 minutes before whipping the cream.
Be careful, the spread is as sensitive as white chocolate. I invite you to gradually heat it up for no more than 2 seconds. Check that it has liquefied and repeat the operation if necessary.
Biscuit base
45g butter
125 g of Breton puck
Cheesecake
380 ml of whole cream
300g Philadelphia
250 g of mascarpone
80 g of icing sugar
1 tsp liquid vanilla
whipped cream
100 g of whole liquid cream
80 g of mascarpone
1 tsp of icing sugar
1 tsp liquid vanilla
Decoration
1 jar of Speculoos spread
PREPARATION OF THE RECIPE
Biscuit base
1
Place the biscuits in a bag and crush them using a rolling pin. Then mix them with the melted butter.
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