Cheesecake Caramel
INGREDIENTS
LOTUS BISCUIT BASE
250 g caramel biscuits e.g. Lotus Biscoff®
100 g butter
CREAM CHEESE
500 g double cream cream cheese
500 g quark (20% fat)
3 packs of Dr. Oetker cream stiffener
80 g sugar
1 pack of Dr. Oetker vanilla sugar
100 g Lotus Biscoff cream
LOTUS CREAM MIRROR
280 g Lotus Biscoff cream
FOR DECORATION
about 1 tbsp Dr. Oetker crunchy mix with chocolate caramel flavor
PREPARATION
1. Prepare
Cover the cake plate with a sheet of baking paper and place the closed springform pan on top.
2. Make the biscuit base with Lotus biscuits
Put Lotus biscuits, except for 3 (set aside for decoration), in a large freezer bag, close it well and crumble finely with a rolling pin. Melt the butter in a pan and stir in the crumbs. Spread the mixture evenly in the springform pan and press it into a base. Place the Lotus biscuit base in the fridge until further processing.
3. Prepare the cream cheese cream
Put all the ingredients in a mixing bowl and stir with a mixer (beaters) for 1 minute until smooth. Spread the cream on the base and smooth it out. Place the Lotus Cheesecake in the fridge for at least 30 minutes.
4. Prepare the Lotus Cream Mirror
Melt the Lotus Biscoff cream in a water bath over low heat, spread it on the cheesecake and smooth it out. Place in the fridge for 2 hours.
5. Loosen and remove the baking paper with a cake lifter. Loosen and remove the springform pan edge. Crumble the Lotus biscuits that you set aside and sprinkle them on the edge, sprinkle with crunchy mix and place the Lotus cheesecake in the fridge until serving.
