In honor of the Shaouvouot festival, this lotus cheesecake is a perfect blend of flavors to help you have a wonderful holiday!
The base is made of a crisp lotus biscuit, topped with a layer of gelatin-free cheesecake mousse. What actually stabilizes it is a combination of Shamenet cheese, white chocolate, and vanilla pudding. Together, they create a perfectly creamy and delicious mousse texture, all finished with lotus cream and whipped cream for those with a sweet tooth!
24cm diameter round cake tin lined with baking paper
Using a 250 ml measuring cup
Ingredients:
The bottom of the cake:
200 grams of lotus biscuits
50 grams of melted butter
1/4 teaspoon of salt
For the lotus cheese mousse layer:
1 cream cheese 30% -25% at room temperature (225 g)
1 white cheese 9% (Gvina Levana) at room temperature (250 g)
1 Hamoutsa cream (Shamenet Hamoutsa) 15% at room temperature (200 ml)
2 whipping cream 38% (500 ml total)
1 packet of instant vanilla pudding (80 g)
2 tablespoons of milk
100g of white chocolate broken into pieces
4 tablespoons of lotus paste
Trim:
1/2 jar of lotus paste (200 grams total)
For the decorations:
1 whipped cream 38% (250 ml)
2 tablespoons of Shamenet cream cheese (Gvina Shamenet)
1/2 packet of vanilla pudding, approximately 4 tablespoons (total 40 grams)
For the final decoration:
about 2-3 tablespoons of lotus spread (what's left in the jar)
about 4-5 grated lotus biscuits
Preparation method:
For the bottom:
Put the lotus biscuits in the food processor and grind them into crumbs.
Add the melted butter and salt and blend again until it has a wet sand texture.
Transfer the mixture to the cake tin (lined with parchment paper) and flatten it well. Refrigerate.
For the lotus cheese mousse layer:
Put the white chocolate and milk in the saucepan and microwave for about half a minute. Wait a few seconds and stir until smooth and lump-free.
In a large bowl, put the cheeses: Shamenet cheese, white cheese (Levana) and Hamoutsa cream and mix to obtain a smooth mixture.
Add the white chocolate mixture to the cheese and mix well to obtain a smooth and uniform mixture.
In the bowl, whip the cream, then add the instant vanilla pudding until you obtain a firm whipped cream.
Add the cheese and chocolate mixture and the lotus cream to the whipped cream. Continue whipping until smooth.
Pour the mixture over the base of the cake and smooth it out. Place the cake in the freezer for two hours.
For the coating:
Once the cake is completely frozen, remove it from the mold (dip a knife in boiling water and loosen around the cake mold).
Heat the lotus paste for approximately 10-20 seconds in the microwave.
Start around the edge, creating small overhangs on the side, and then cover the rest of the cake's surface. Place in the freezer.
For more decoration:
Beat the whipped cream, the two tablespoons of Gvina Shamenet and the instant vanilla pudding into a firm whipped cream.
Place the whipped cream in a piping bag fitted with a nozzle and pipe rosettes. .
Scatter grated lotus biscuits in the middle of the cake.
It's best to serve the cake when it's partially frozen. It's recommended to keep it in the freezer. Remove it from the freezer and place it in the refrigerator about 3 hours before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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