Upside-Down Lotus Cheesecake with Chocolate Crunch
Equipment
Ingredients
Base
Lotus biscuits (crushed)
500 g
butter (melted)
180 g
Filling
whipping cream (chilled)
500 ml
vanilla extract
2 tsp
powdered sugar
100 g
instant vanilla pudding mix
80 g
white cheese 5%
500 g
mascarpone cheese
250 g
Lotus spread (melted)
150 g
Topping
milk chocolate (frozen, chopped)
150 g
Instructions
Prepare the springform pan
Line a 24 cm springform pan with parchment paper on both bottom and sides.
Prepare chocolate crunch
Melt milk chocolate and spread on a parchment-lined surface. Freeze for 30-60 minutes until completely solid.
Chop frozen chocolate
Break or chop frozen chocolate into small pieces with a knife. Return to freezer.
Make the biscuit base
Process Lotus biscuits into fine crumbs in a food processor, then mix with melted butter. Press firmly into the prepared pan using a cup. Freeze for 10 minutes.
Prepare the cheesecake filling
Whip cream, vanilla extract, powdered sugar, and instant vanilla pudding on low speed until stiff. Add white cheese and mascarpone, mixing until combined. Microwave Lotus spread for 10 seconds until liquid, then gently fold into the mixture.
Assemble the cheesecake
Remove pan from freezer. Spread half the cheese mixture, sprinkle chocolate crunch pieces, then top with remaining cheese mixture. Refrigerate for at least 6 hours or overnight.
Unmold and serve
Invert onto a serving plate, remove the springform pan, and serve immediately.
Original recipe
Storage
Best consumed within 3 days. Can be frozen for up to 1 month, thaw overnight in refrigerator before serving.
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