Light cheesecake with Lotus Biscoff and red fruit

150 minutes prepare in 8 steps

This bright colored cheesecake is a delight for the eyes and leaves your mouth watering.

SERVES 10

• 7 gelatin leaves
• 35.3 oz red fruit, fresh or frozen
• 22.9 oz sugar
• 8.82 oz Lotus Biscoff cookies
• 2.5 oz butter
• 6.8 fl oz whipping cream 
• 4 egg yolks
• 17.6 oz cream cheese 
• juice of ½ lemon
• 3.52 oz 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 17.6 oz sugar and 8.4 fl oz water. Cook until thickened. Sieve and add the gelatin leaves. Set this puree 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, 5.2 oz sugar, the soft cheese and lemon juice thoroughly.

  • 6

    Warm the strawberry liqueur gently and dissolve the gelatin leaves in it. Stir into the cream cheese. Carefully fold the whipped cream into the cream 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 puree 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 17.6 oz sugar and 8.4 fl oz water. Cook until thickened. Sieve and add the gelatin leaves. Set this puree 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, 5.2 oz 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 cream cheese. Carefully fold the whipped cream into the cream 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 puree 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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