A creamy and enveloping cheesecake with Lotus spread, perfect for any occasion.
Step 1 of 9: Crush the biscuits and mix them with the melted butter.
Step 2 of 9: Pour the mixture into a springform pan lined with parchment paper, leveling the base and sides well with the back of a spoon.
Step 3 of 9: Place in the refrigerator for 30 minutes to firm up the mixture.
Step 4 of 9: In a bowl, combine the ricotta and cream cheese and mix with electric beaters.
Step 5 of 9: Add the sugar, eggs, Lotus cream, and a few drops of vanilla flavoring.
Step 6 of 9: Pour the mixture over the biscuit base.
Step 7 of 9: Bake in a preheated static oven at 160°C for 60-70 minutes.
Recipe by
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
Step 8 of 9: Let it cool completely, first at room temperature and then in the refrigerator for at least 4 hours (overnight is better).
Step 9 of 9: Decorate with Lotus spread and crumbled biscuits.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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