Light cheesecake with Lotus Biscoff and red fruit

150 minutes prepare in 8 steps

Throw a merry berry party with this sumptuous bright-coloured cheesecake. A delight for the eyes as well as for the most spoiled palates. A sure-fire summer stunner.

Serves 10 people:

• 7 gelatin leaves
• 1 kg red fruit, fresh or frozen
• 650 g sugar
• 250 g Lotus Biscoff biscuits
• 70 g butter
• 200 ml whipping cream
• 4 egg yolks
• 500 g soft cheese
• juice of ½ lemon
• 100 ml strawberry liqueur
• fresh summer fruit for garnishing

 

  • 1

    Put 2 gelatin leaves in cold water to soften, then squeeze them dry.

  • 2

    Bring the fruit to the boil with 500 g sugar and 250 ml water. Cook until thickened. Sieve and add the gelatin leaves. Set this coulis aside to be used when garnishing.

  • 3

    Crush the Biscoff with a rolling pin. Melt the butter and mix with the Biscoff. Press this mixture firmly onto the base of a loose-bottomed baking tin. Put in the refrigerator to become firm.

  • 4

    Put the other 5 gelatin leaves in cold water to soften, then squeeze them dry. Whip the cream.

  • 5

    Mix the egg yolks, 150 g sugar, the soft cheese and lemon juice thoroughly.

  • 6

    Warm the strawberry liqueur gently and dissolve the gelatin leaves in it. Stir into the soft cheese. Carefully fold the whipped cream into the soft cheese using a spatula.

  • 7

    Place the mixture into the baking tin and put in the refrigerator for 2 hours to become firm. Halfway through, pour over the coulis and replace in the refrigerator.

  • 8

    Garnish with fresh summer fruit just before serving.

Step
01
08

Light cheesecake with Lotus Biscoff and red fruit

Put 2 gelatin leaves in cold water to soften, then squeeze them dry.

Step
02
08

Light cheesecake with Lotus Biscoff and red fruit

Bring the fruit to the boil with 500 g sugar and 250 ml water. Cook until thickened. Sieve and add the gelatin leaves. Set this coulis aside to be used when garnishing.

Step
03
08

Light cheesecake with Lotus Biscoff and red fruit

Crush the Biscoff with a rolling pin. Melt the butter and mix with the Biscoff. Press this mixture firmly onto the base of a loose-bottomed baking tin. Put in the refrigerator to become firm.

Step
04
08

Light cheesecake with Lotus Biscoff and red fruit

Put the other 5 gelatin leaves in cold water to soften, then squeeze them dry. Whip the cream.

Step
05
08

Light cheesecake with Lotus Biscoff and red fruit

Mix the egg yolks, 150 g sugar, the soft cheese and lemon juice thoroughly.

Step
06
08

Light cheesecake with Lotus Biscoff and red fruit

Warm the strawberry liqueur gently and dissolve the gelatin leaves in it. Stir into the soft cheese. Carefully fold the whipped cream into the soft cheese using a spatula.

Step
07
08

Light cheesecake with Lotus Biscoff and red fruit

Place the mixture into the baking tin and put in the refrigerator for 2 hours to become firm. Halfway through, pour over the coulis and replace in the refrigerator.

Step
08
08

Light cheesecake with Lotus Biscoff and red fruit

Garnish with fresh summer fruit just before serving.

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