Lotus and White Chocolate Cheesecake

white chocolate lotus cheesecakeIngredients:

200 grams lotus cookies

40 gr’ melted coconut oil

500 gr’ white goat cheese 5%

250 gr’ cream cheese 30%

100 ml sweet cream

25 ml almond milk

1/8 cup agave syrup

1 tsp. pure vanilla extract

1  1/2 tbsp. cornflour or tapioca flour

3 organic eggs + 3 egg yolks

250 gr’ organic white chocolate 

For decoration:

1/2 cup frozen raspberries

Lotus crumbs


1. Boil the sweet cream and the almond milk and pour over the chocolate while stirring. Melt and set aside.

2. Meanwhile prepare the bottom: In a food processor, mix the lotus cookies with coconut oil until you get crumbs. Transfer to a 8 inch (20-24 cm) diameter mold and flat well. Transfer to freezer.

3. To make the cake: Mix the cheeses, the agave and the vanilla in a mixer bowl.

4. Melt the cornstarch or tapioca with 2 tablespoons cold water and add to the mixture.

5. Add the eggs and yolks one at a time while stirring.

7. Add the cream and white chocolate.

8. Pour the batter over the cookies.

9. Bake at 320F (160C) for an hour, with a water pan on the bottom of the oven. If it still vibrates slightly in the center – that’s fine. 

  • Keep refrigerated until serving

Lotus cheesecake

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