Lotus Cheesecake
For the base;
200 gr lotus biscuits
50 g butter
For the filling cream;
600 g cream cheese (at room temperature)
300 ml powdered sugar
3 eggs (at room temperature)
150 ml yoghurt (at room temperature)
1 pack of vanillin
1 tablespoon flour
For the base of our cake, let's put 200 grams of lotus biscuits in a mixer and turn them into powder. Let's melt 50 g of butter and mix it with the biscuits. Let's place baking paper on the bottom of the cake mold and cut off the part coming from the edges. Let's cut the remaining piece lengthwise to fit around the edges of the mold. Let's scrape off the butter we used for biscuits with a brush and spread it on our baking paper. Then let's stick it to the edges of the cake mold. Let's place the biscuit mixture we prepared into our mold and flatten it evenly with the help of a glass. Let's bake it in the preheated oven at 175 degrees for 10 minutes. Let's not turn off the oven when we take it out.
While the base of the cake is baking, let's prepare the cream of the cake. Put 600 g of room temperature cream cheese and 300 ml of powdered sugar in a mixing bowl and beat with a hand whisk until the ingredients are just combined. Let's add 3 eggs at room temperature, one by one. Then, add 150 ml of yoghurt at room temperature, 1 pack of vanillin and 1 tablespoon of flour and mix. Let's transfer the cream to our cake mold. Let's pour water into an oven-proof bowl and place it on the bottom of the oven. As soon as we put the cake in the oven, let's reduce the oven temperature to 125 degrees and bake for 1 hour.
After the first temperature of the cake comes out of the oven, let's pour the lotus cream that we melted with hot water onto the cake. After the cake reaches room temperature, let's put it in the refrigerator. Let it cool in the refrigerator for at least 4 hours. You can decorate and serve as you wish.
Enjoy your meal.