How to make lotus cheesecake

Lotus Cheesecake

Cheesecake, one of the favorite desserts, spread around the world, has Greek origins, dating back to the year two thousand BC, when the Greeks used it in their marriage celebrations, and as a source of energy for the players participating in the Olympic Games, because of its content of sugar, butter, and flour.

After the Romans entered Greece, they added eggs to cheesecakes and called them Lipoma dessert, and it was very popular at the time, as it was served in their official celebrations, religious and popular events, and then they soon transferred it to Europe, so cream cheese and caramelized sugar were added to it.

Making Lotus Cheesecake

ingredients

• Lotus biscuit bag.
• tablespoon soft butter.
• Two tablespoons of cream.
• Filling:
  • Three cans of Philadelphia cheese.
  • One and a half cups whipping cream.
  • A teaspoon of vanilla.
  • Two tablespoons of sugar.
• To cover:
  • Lotus butter box.
  • 1/4 cup whipping cream.

Directions

• Put the lotus biscuits in the food processor and grind until they are smooth powder.
• Add the butter and cream and continue stirring until you get a firm dough of lotus biscuits.
• Put the dough in the cheesecake mold, stack it well on the bottom, then put it in the oven for just five minutes until it hardens.
• Prepare the filling, put the mixer whipping cream in the bowl, beat it until it thickens and thickens its texture, then add it to the cream cheese, stir well until the ingredients are homogeneous.
• Add the vanilla and sugar to the filling and continue stirring until you get a creamy, smooth, and light mixture.
• Pour the filling on the surface of the cheesecake, distribute it evenly in all directions, and level its surface with a flat knife inside, until we get rid of all the bumps, and the surface becomes smooth.
• Refrigerate for at least six hours until the ingredients are firm and ready.
• Prepare the covering, put the lotus butter, with the whipping cream, stir well until the butter melts and becomes liquid, then place it on the surface of the cheesecake.
• Garnish the lotus cheesecake with lotus biscuits and serve.

Lotus Cream Cheesecake

ingredients

• Twenty tea biscuits.
• Twenty-five lotus biscuits.
• 1/2 cup soft butter.
• For the filling:
  • Three eggs.
  • 1/2 cup sugar.
  • A teaspoon of vanilla.
  • Two cans of Philadelphia cheese.
  • cup whipping cream.
  • Three spoons starch.
• To cover:
  • Lotus cream box.

Directions

• Mix the lotus biscuits with the tea biscuits, add the melted butter, and stir well until combined.
• Brush the cheesecake pan with some butter, then stack the biscuit dough at the base.
• Enter the mold oven at a temperature of one hundred and eighty, for ten minutes until the biscuit is firm.
• Prepare the filling, place in the bowl the mixer, eggs, sugar, and vanilla, and mix on high speed until we have a creamy mixture.
• Then add the amount of cheese, continue mixing until the cheese is completely dissolved with the ingredients, put the cream, and starch, and mix until the ingredients are homogeneous for two minutes.
• Pour the filling into the cheesecake mold, and level its surface, then put the mold in a larger tray, pour water between them, then enter it in the oven at a temperature of one hundred and thirty for an hour.
• Turn off the oven, leave the cheesecake pan in it for another half hour, then take it out and put it to cool completely at room temperature for an hour.
• Spread a rich layer of lotus cream on the surface of the cheesecake, and garnish with lotus biscuits.