|300 g||Lotus biscuits — Crushed|
|1 kg||cream cheese|
|4 - 5 Tbs||Lotus spread|
|250 g||castor sugar|
|1 tsp||vanilla — extract|
|1||lemon — juice only|
|300 ml||sour cream|
|150 ml||sour cream|
|2 Tbs||Lotus spread|
|1 Tbs||castor sugar|
Preheat the oven to 180C and grease a springform tin.
For the base, mix the melted butter and crushed biscuits then neatly press it into the base of the prepared tin. Bake for 10min in the preheated oven, then remove from the oven and allow to cool while preparing the filling.
For the filling, in a cake mixer, beat the cream cheese and Lotus spread until creamy. While it’s beating, add the sugar and thereafter the flour. Add the vanilla and the lemon juice and thereafter add the eggs, one at a time. Finally fold in the sour cream.
Pour the mixture over the baked base, smooth it and bake in the oven preheated to 220C for 10min, then lower the temp to 140C and bake for 25minutes. Switch off the oven and allow to cool for about 2 hours then remove to cool completely.
Once completely cool, for the topping mix the sour cream, Lotus spread and sugar then smooth over the top of the cheesecake. Finally top with crushed biscuits and I’d recommend even more Lotus spread.
Reprinted with permission from Sadie’s Bubble of Yum, follow on Instagram.