Lotus Fluffy Cheesecake (No Bake)
A very easy and simple recipe for a cheesecake where the oven is not needed. Try this extremely creamy and fluffy cheesecake. This recipe is for 22 cm diameter cake pan.
Ingredients
- 560 g butter crackers 200 g lotus caramel crackers
- 300 g melted butter
- 400 ml whipped cream
- 1 kg mascarpone
- 80 g brown sugar
- 1 tbsp icing sugar
- 4 tbsps lotus biscoff spread
- 250 ml sour cream
Instructions
- Start with melting butter and crashing butter crackers. Mix the butter and crumbs and push to the bottom and into the sides of the cake pan with a glass. Put the cake pan into the freezer until your cream is done.
- In the bowl, whip the whipping cream.
- In another bowl, cream the mascarpone with brown sugar and icing sugar. Mix on high speed until the mascarpone cheese is creamy and sugar dissolved.
- Add a lotus biscoff spread, sour cream and mix again.
- In the end, combine the mascarpone cream with whipping cream with a spatula. Stir gently so it doesn't over-mix.
- When the cream is done, take the cake pan from the freezer and pour the cream into the pan. Let it rest in the fridge for at least 12 hours.