Lotus Tiramisu + Cheesecake

Ingredients:

Lotus Biscuit Crust

  • 28 lotus biscuits
  • 75g molten butter

Lotus Rare Cheesecake

  • 500g cream cheese
  • 2tsp lemon juice
  • 40g milk
  • 10g gelatin
  • 160g whipping cream
  • 75g caster sugar
  • 190g lotus spread

Cheesecake Topping

  • 120g Lotus spread

Lotus Tiramisu

  • 90g coffee
  • 12g maple syrup/caramel
  • 3 egg yolks
  • 55g sugar
  • Pinch of salt
  • 1/2tsp vanilla extract
  • 250g mascarpone cheese
  • 50g cream cheese
  • 350g whipping cream
  • 10g caster sugar
  • 30g Lotus spread

Lotus Cream

  • 150g whipping cream
  • 8g sugar
  • 50g Lotus spread

Decoration

  • 10 Lotus biscuits
  • 80g Lotus spread

Equipment:

  • 20cm cake pan
  • Electric mixer
  • Whisk
  • Spatula
  • Mixing bowls
  • (straight spatula)

Prep time:

3hrs

Cooking time:

N/A

Refrigerating time:

3hrs + 6hrs + 3hrs

Steps:

Lotus Biscuit Crust

  1. Stir 75g of molten butter into biscuit crumbs of 28 Lotus biscuits.
  2. Press the mixture into the bottom of the cake pan.

Lotus Rare Cheesecake

  1. Use a spatula to fold 500g of cream cheese until smooth.
  2. Add 2tsp of lemon juice into the cream cheese, mix well.
  3. Mix 40g of milk and 10g of gelatin in a separate bowl, melt it using a hot water bath and add to the batter.
  4. Use an electric mixer to whisk 160g of whipping cream with 75g of caster sugar, whisk until it turns thick but still has a liquid consistency. Be careful not to overwhip it.
  5. Mix the whipped cream with the cheese batter using a spatula.
  6. Add 190g of Lotus spread into the batter, use an electric mixer to mix well.
  7. Transfer the batter onto the biscuit crust in the cake pan, refrigerate for 2-3hours.

Cheesecake Topping

  1. Melt 120g of Lotus spread.
  2. Pour the molten Lotus spread onto the chilled rare cheesecake, refrigerate overnight (for at least 6hours).

Lotus Tiramisu

  1. Add 12g of maple syrup/caramel to 90g of coffee, mix well and let it cool.
  2. Whisk 3 egg yolks with 55g of sugar in a hot water bath, whisk until light and fluffy.
  3. Add a pinch of salt and 1/2tsp of vanilla extract, mix well.
  4. Add 250g of mascarpone cheese and 50g of cream cheese, mix well.
  5. Whisk 350g of whipping cream with 10g of caster sugar using an electric mixer until firm peaks are formed.
  6. Add 30g of Lotus spread into the whipped cream, use the electric mixer to mix until it is well combined.
  7. Mix the whipped cream and the cheese batter.
  8. Dip the Lotus biscuits into coffee syrup, place about half of the Lotus biscuits onto the cheesecake topped with solidified Lotus spread.
  9. Spread half of the mixture onto the layer of Lotus biscuits.
  10. Repeat Step 5-6.
  11. Flatten the surface and refrigerate for at least 3 hours.

Lotus Whipped Cream

  1. Add 8g of sugar into 150g of whipping cream, use an electric mixer to whisk until soft peaks are formed.
  2. Scoop in 50g of Lotus spread, whisk until firm peaks are formed.

Decorating the Cake

  1. Coat the side of the cake with the Lotus whipped cream.
  2. Melt 60g of lotus spread, use about 3/4 of it to create a dripping effect on the side of the cake.
  3. Crush 8 Lotus biscuits to make biscuit crumbs, sprinkle on top of the cake.
  4. Use the rest of the molten Lotus spread to decorate the side of the cake.
Tips
  • If you have an air fryer at home, you could melt the Lotus spread by setting it to 180°C for about 3mins.
  • For the tiramisu, coffee can be made using instant coffee (according to the instructions on the packaging), using coffee capsules or however else you make coffee at home.
  • Use a straight spatula to spread the Lotus cream evenly on the side of the cake.