This Lotus Cookie and Cheesecake recipe is one of the tastiest recipes you can make without the need for an oven. In this case though, we’ll be making some individual cakes that are perfect for any celebration. Fresh, soft and not at all heavy, with a slightly crispy base and the characteristic caramel flavor of Lotus cookies, which are famous for their caramelization and made only from natural ingredients, every spoonful is a delight. It is an amazing dessert with its taste and texture.
We begin to prepare the base and for this we crumble the cookies and add the melted butter. We mix it evenly. we are preparing Square mold measuring 15×15 cm and flatten the dough at the bottom of the mold with a spatula. Then we keep it in the refrigerator.
We put the gelatin sheets to moisten with cold water, and meanwhile we whip the cream cheese at room temperature in a bowl. Add the lotus spread and beat with an electric whisk until the ingredients are mixed.
Add the vanilla extract, mix, add the lemon juice and mix. Then add the strained and melted gelatin in the microwave for a few seconds.
Meanwhile, whisk the cream and sugar until frothy.
(cannot be collected completely) and add to the previous mixture. Mix with a whisk and add the crushed lotus cookies. Yes definitely, some piece should be left This will make the biscuit mousse crispy.
Pour the foam into the base mold, spread it well and smooth the surface with a spatula. We placed six Lotus cookies. We put five hours to gel in the refrigerator and one hour in the freezer.
We put it around the mold to remove it from the mold a warm washcloth for a few minutes and when we see that the foam begins to come out of the walls, we lift the mold up. With a sharp knife we cut six rectangular cakes.
5-speed Taurus Station Gray mixer
RRP €27 at El Corte Inglés
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.
