Lotus cheesecake and salted caramel icing that emerged from our dreams

Two Sanders combined the iconic biscuit cheesecake, with the caramel lotus cookies, the result drove us crazy

Two Sanders

26/05/2022

Thursday, 26 May 2022, 08:30 Updated: 08:37

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Lotus cheesecake with salted caramel in a striped look (Photo: Shani Sanders)

In recent years, there are two cakes that Shavuot is simply not complete without - the beloved biscuit cake for children and adults and the lotus cake, which caramel cookie lovers will never give up.

This holiday, two Sanders decided to join forces and created a cake from the legends - a cold lotus cheesecake with a salted caramel cream icing, which hides a surprise.

When you slice the cake, you will discover the stunning striped look (similar to the famous zebra cake), which will leave no room for doubt - this is the dream cake.

More on Walla!

Oval and tempting: a cold blueberry cheesecake without baking

To the full article

The dream cake.

Lotus zebra cake with a salted caramel coating (Photo: Shani Sanders)

Important tips:

* Unlike a regular biscuit cake, the lotus cookies

moistened before being added to the cream.

* It is important to insert the cookies laterally (horizontally) so that they protrude as little as possible beyond the batter.

* For a nice look, you should extract the cake from the mold when it is frozen, but not mandatory.

You can leave the cake in the pan and serve that way.

Lotus cheesecake and salted caramel icing

Recipe By: Two Sanders, Walla!

Food

• ★

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• ★

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• Medium difficulty

• Diameter 24 cm

• vegetarian

• Recipes for Shavuot

• milky

• cheese

• Pies

• cakes and cookies

• kosher

Lotus zebra cheesecake and salted caramel icing

Ingredients

• Bottom:

  • 250 g lotus cookies for the bottom + 45 lotus cookies for assembly

  • 80 grams of melted butter

  • ¼ A teaspoon of salt

• For the stuffing:

  • Cold buckwheat

  • 1 tablespoon gelatin in powder

  • 500 g 9% white cheese (or 5% white cheese)

  • ¼ Cow's milk

  • ¾ Cup sugar (150 g)

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest

  • 500 ml for 38% sweet cream

  • 1 pack Vanilla Instant Pudding (80 g)

• For salted caramel coating:

  • ½ cup sugar + 2 tablespoons (120 g)

  • 50 grams of butter

  • 38% sweet cream (120 ml)

  • ¼ A teaspoon of salt

  • 1 tablespoon brandy (optional)

• For the conversion table, click here>

Preparation

How to make a lotus cheesecake and a salted caramel icing?

• 1

  Prepare the bottom:

  Mash the lotus cookies (250 g) in a food processor.

  Transfer to a bowl, add the melted butter and salt and mix well.

  Clamp the mixture to a mold in a round diameter 24 cm evenly.

• 2

  Prepare the filling:

  Pour the cold water into a small bowl and sprinkle the gelatin powder over the water.

  Stir and set aside for 10-15 minutes.

• 3 In a large bowl, mix the white cheese, milk, sugar, vanilla and lemon zest.

• 4 In a mixer bowl, whip the sweet cream and instant pudding into a soft whipped cream.

  Transfer the whipped cream to the cheese batter and mix until combined.

• 5

  Return to gelatin

  - After the gelatin has absorbed the water and swelled slightly, dissolve it in the microwave for 10-15 seconds, no more.

  Mix the gelatin and repeat the heating operation once or twice until the gelatin is completely dissolved.

• 6 Pour a tablespoon of the cheese batter into the melted gelatin and mix to equalize temperatures.

  Pour the gelatin into the cheese batter and mix well with a hand whisk.

  Pour the cream immediately into the pan and straighten.

• 7

  Form a striped shape (zebra):

  Insert the 45 lotus cookies into the batter in a circular shape like the shape of the mold and horizontally (horizontally) until they touch the bottom.

  Make sure that the cookies are horizontal so that they pop out as little as possible beyond the batter.

  Place the lotus cookies in the cream cheese sideways and in a circular shape (Photo: Shani Sanders)

  This is what it looks like in the end.

  The cookies should protrude just slightly beyond the cream (Photo: Shani Sanders)

• 8 When finished, press the cookies again to make sure they reach the bottom.

  They'll still pop out a little and that's fine.

  Using a spatula or spoon, straighten the batter as much as possible.

  Transfer to the freezer for complete freezing before pouring the coating.

  Click on the cookies again to make sure they reach the bottom (Photo: Shani Sanders)

  Using a spatula or spoon, straighten the batter as much as possible (Photo: Shani Sanders)

• 9

  Prepare a salted caramel coating:

  Put the sugar in a small, very clean cooking pot and melt it over a medium flame without stirring at all.

  Only after the sides begin to melt, stir them inward toward the center of the pot where the sugar has not yet melted.

• 10 Continue to keep this in mind and occasionally give a really small stirring until the sugar is completely dissolved and turns into an amber-colored caramel.

  Now work quickly and immediately turn off the stove, add the butter and stir.

  Caution is bubbling.

  Add the sweet cream and salt as well.

• 11 Return to the stove and cook on a low flame for 2 minutes while stirring until a smooth caramel sauce is obtained.

  Cool the sauce for about 15 minutes before pouring it over the cake.

  If it cools down and becomes too thick, you can reheat it on the stove for a few seconds.

• 12 Take the cake out of the freezer and pour the hot caramel that has cooled slightly, shaking the mold to evenly distribute the caramel.

  Pour the caramel over the frozen cake, shake the pan to spread evenly (Photo: Shani Sanders)

• 13 After the caramel has settled on the cake, you can extract it while it is still frozen and keep it in the refrigerator for complete thawing until serving.

  Alternatively after pouring the caramel you can return the cake to the freezer and keep it frozen until the day of serving.

  Lotus zebra cheesecake and salted caramel icing (Photo: Shani Sanders)

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Tags

• recipe

• Pies

• Cheesecake

• Biscuit cake

• lotus

• Weeks