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

Method:

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

Get All the New Recipes to Your Inbox
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.
No Comments Yet

Leave a Reply

Your email address will not be published.

Copyright © Hodelia Katsman | Bake Care 2017. All rights Reserved. Created by Bake care