White Chocolate and Lotus Biscuit Cheesecake

A delightful blend of flavors that will delight chocolate and cheesecake enthusiasts. This recipe is perfect for any special occasion or just to indulge in a sweet treat. The subtle taste of white chocolate blends perfectly with the crunchiness of Lotus biscuits, creating a unique texture and flavor.

Ingredients:

200 grams of Lotus biscuits
100 grams of melted butter
400 grams of cream cheese
200 grams of white chocolate
200 ml of heavy cream
100 grams of sugar
3 eggs
1 teaspoon of vanilla extract

Preparation:

Crumble the Lotus biscuits until you get a fine crumb texture.
Add the melted butter to the crushed biscuits and mix well.
Press the biscuit mixture into the bottom of a removable mold and refrigerate.
Melt the white chocolate using a double boiler or microwave and let it cool.
In a bowl, beat the cream cheese, heavy cream, sugar, eggs, and vanilla extract until you have a homogeneous mixture.
Add the melted white chocolate to the mixture and mix well.
Pour the mixture over the biscuit base in the mold.
Bake the cake at 160°C for approximately 50 minutes or until it is firm in the center.
Allow the cake to cool at room temperature and then refrigerate for at least 4 hours or overnight.

Difficulty and Preparation Time:

This White Chocolate and Lotus Biscuit Cheesecake recipe has a medium difficulty level and a preparation time of approximately 1 hour and 30 minutes, including refrigeration time.

Utensils Used:

20 cm diameter removable mold
Food processor or plastic bag for crushing biscuits
Large bowl
Electric or manual mixer
Oven

Serving Size:

This White Chocolate and Lotus Biscuit Cheesecake recipe is ideal for 8 people.

How to Unmold the Cake:

Once the cake is completely cool and firm, run a knife along the edges of the mold to detach it. Open the mold and carefully slide the cake onto a serving plate. If you have difficulty unmolding it, you can gently warm the edges of the mold with a hairdryer to help release it.