No-Bake Lotus Cheesecake

F.S. F.S.
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F.S., Givat Ze’ev, Israel

I’m a high school student who loves baking and trying out new recipes. A neighbor once sent us this cheesecake, and it quickly became our go-to recipe. I love that it can be served in lots of different ways and that it’s so easy and fun to make. It’s definitely a favorite in our house! The recipe was
originally shared with my neighbor by a chef from the Chateau Bansko Hotel in Bulgaria.

Yields 2 loaf pans

30m 10
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat

Directions

  1. Whip up the heavy cream. Then add the sugar, quark cheese, sour cream, and pudding mix, and mix well. Pour

    the mixture into two loaf pans.

  2. Push the Lotus cookies in at one-inch (two-and-a-half-centimeter) intervals — they can stick out from the top. Warm the Lotus butter slightly so it drizzles easily. Drizzle the cheesecake with Lotus butter. Decorate with piped Lotus

    butter flowers.

  3. This can also be made in dessert cups. Layer crushed Lotus cookies, top with the cheesecake mixture, and pipe or drizzle the Lotus butter on top.

Credits

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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