You don\u2019t have to use Lotus Biscoff biscuits and spread for this cheesecake. You can use any cookie butter spread from a supermarket. You can also use any spiced biscuits, such as caramelised biscuits.<\/p>\n\n\n\n
How do you make Lotus cheesecake creamy? What cream cheese should you use for Lotus cheesecake?<\/strong> Do you need to pre-bake the cheesecake crust?<\/strong> How far in advance should you make Lotus cheesecake?<\/strong> Does Lotus cheesecake need to be refrigerated?<\/strong> What should you serve with Lotus cheesecake?<\/strong> Simply buy fresh or frozen fruit and cook it briefly with a little sugar to make your own fruit sauce, or use ready-made jam. You can also melt some chocolate and drizzle it alongside the cheesecake. YUM!<\/p>\n\n\n\n The quantities below make a cheesecake weighing approximately 2,350 g and measuring about 27 cm in diameter.
You don\u2019t need to add butter or mascarpone to the cheesecake filling. All you need is good-quality cream cheese. The higher the fat content, the better. Be sure to check the nutritional information to see how much fat your cream cheese contains. I recommend choosing one with a fat content of at least 18%. This will help make your cheesecake ultra-creamy.
The baking method is also important for achieving a creamy texture: a low temperature and steam. Place a baking tray filled with hot water underneath the springform tin or use your oven\u2019s steam function. Put the cheesecake into the preheated oven and bake at 120\u00b0C (250\u00b0F), without the fan setting.<\/p>\n\n\n\n![\"Lotus](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2026\/10\/lotus-cheesecake-5.jpg\")
<\/a><\/figure>\n\n\n\n
There\u2019s no need to pre-bake the cheesecake crust. I used to pre-bake biscuit crusts, but the base still absorbs moisture from the cheesecake filling. Since the cheesecake is also baked at a low temperature with steam, I now skip this step. It makes the cheesecake even quicker to prepare.<\/p>\n\n\n\n
Make your Lotus cheesecake the day before serving so it has enough time to set in the fridge overnight.<\/p>\n\n\n\n
Lotus cheesecake must be kept in the fridge after baking. It\u2019s best enjoyed within three days after baking.<\/p>\n\n\n\n
If you want to take your Lotus cheesecake to the next level, or if, like me, you love the combination of sweet and sour flavours, here are a few ideas for toppings and accompaniments to enhance its flavour:<\/p>\n\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n
Follow the step-by-step recipe below to learn how to make the best Lotus cheesecake, and watch the video underneath the recipe.
Don\u2019t forget to subscribe to the SaltedPasta YouTube channel and sign up for the newsletter so you never miss a new recipe!<\/p>\n\n\n