Ingredients:

2 boxes Lotus biscuits

100 g butter

2 heaping tablespoons Lotus butter

2 packets prepared powdered cream

1 cup liquid milk

1 can Qimr cream

1 cup or 10 squares cream cheese

1 packet lemon-flavored jelly

1/4 cup water

Preparation:

Grind the Lotus biscuits; adjust the amount to fit the size of your cheesecake pan.

Add the melted butter with 2 tablespoons Lotus butter if available, then mix with the crushed biscuits. Press the mixture firmly into the cheesecake pan and chill.

Whip the powdered cream with the milk for about 5 minutes until foamy. When you get a white foam, fold in the Qimr cream and the cream cheese.

Dissolve the lemon-flavored jelly in 1/4 cup warm water. When the jelly mixture cools, pour it over the cream-cheese mixture.

Mix by hand with a whisk, not with an electric mixer. If you prefer a sweeter cheesecake, dust with powdered sugar to taste.

Crumble Lotus biscuits to fit the pan and add them over the cream mixture as well.

Pour the cream mixture over the biscuit crust in the pan and refrigerate for at least 4 hours to set properly.

Strawberry Sauce:

About 1 kg strawberries

1 cup sugar

1/2 cup water

2 tablespoons cornstarch

red food coloring

Method for the strawberry sauce:

Rinse the strawberries well, slice them, and add the sugar. After about 30 minutes, add the water, cornstarch, and red food coloring.

Mash the mixture with a fork well, or use a handheld blender. Cook over low heat until slightly thickened. If the sauce becomes too thick, add a little water. When cooled, spoon it over the cheesecake as a final decorative layer.

Recipe and method for Lotus Cheesecake from a friend and chef at Sho tabkhin today:

Naima Ibrahim

Click Naima’s name to visit her page on our site and view all her delicious recipes

#Recipes #Recipe #Cheesecake #Cake #Strawberry_Cheesecake #Lotus_Cheesecake #Sho_Tabkhin Today

Strawberry Cheesecake with Lotus Biscuit Crust and Strawberry Sauce

Prep checklist