Lotus Cheesecake la pahar – desertul cremos care te cucereste de la prima lingurita! Exista deserturi care nu au nevoie de prezentari complicate, pentru ca gustul vorbeste de la sine. Lotus Cheesecake la pahar este exact acel tip de rasfat: cremos, intens aromat, cu gustul inconfundabil de biscuiti Biscoff si o textura care pur si simplu te face sa inchizi ochii de placere. Este un desert fara coacere, extrem de usor de pregatit, dar care arata spectaculos si impresioneaza de fiecare data, fie ca il servesti la o masa festiva, fie ca vrei ceva dulce, rapid si elegant. Combinatia dintre biscuitii crocanti, crema fina de branza Ile de France si celebra crema Lotus Biscoff este una absolut irezistibila. Fiecare strat este gandit sa aduca echilibru: baza usor crocanta, crema aerata si toppingul catifelat care leaga totul intr-un desert decadent, dar perfect echilibrat.

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INGREDIENTE (pentru 2 portii)

• 150 grame biscuiti Biscoff
• 80 grame unt
• 50 grame zahar pudra
• 150 mililitri smantana dulce
• 200 grame crema de branza Ile de France
• 150 grame crema de biscuit Biscoff
• 1 praf de sare

Incepem cu baza de biscuiti, care ofera structura si acel contrast perfect de textura. Topim untul si il turnam peste biscuitii Biscoff sfaramati marunt. Amestecam bine pana cand toti biscuitii sunt acoperiti de unt si obtinem o compozitie usor umeda. Impartim amestecul in doua pahare si il presam usor pe fundul acestora, pentru a forma un strat uniform. Punem paharele la rece cat timp pregatim crema.

Pentru crema, punem smantana dulce intr-un bol si o mixam impreuna cu zaharul pudra si un praf de sare, pana obtinem o consistenta asemanatoare friscii. Adaugam crema de branza Ile de France si 125 grame de crema de biscuit Biscoff, apoi mixam din nou pana cand crema devine fina, aerata si perfect omogena.

Scoatem paharele din frigider si impartim crema in mod egal peste baza de biscuiti. Nivelam usor si dam cheesecake-ul la rece pentru minimum trei ore, timp in care aromele se leaga, iar textura devine perfecta.

Pentru decor, incalzim restul de 25 grame de crema de biscuit Biscoff pana devine fluida si o turnam deasupra fiecarui cheesecake. Presaram cativa biscuiti sfaramati si asezam un biscuit intreg pentru un aspect spectaculos.

Lotus Cheesecake se serveste rece, direct din pahar, cu multa pofta.

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English version

Lotus Cheesecake

Lotus Cheesecake in a glass – the creamy dessert that wins you over from the very first spoonful! There are desserts that need no complicated introduction, because the taste speaks for itself. Lotus Cheesecake in a glass is exactly that kind of indulgence: creamy, intensely aromatic, with the unmistakable flavor of Biscoff biscuits and a texture that simply makes you close your eyes in pure pleasure. It is a no-bake dessert, extremely easy to prepare, yet visually impressive and guaranteed to impress every time, whether you serve it at a festive table or when you want something sweet, quick, and elegant. The combination of crunchy biscuits, fine Ile de France cream cheese, and the famous Lotus Biscoff spread is absolutely irresistible. Each layer is designed to bring balance: a lightly crunchy base, an airy cream, and a silky topping that ties everything together into a decadent yet perfectly balanced dessert.

INGREDIENTS (for 2 servings)

• 150 grams Biscoff biscuits
• 80 grams butter
• 50 grams powdered sugar
• 150 milliliters whipping cream
• 200 grams Ile de France cream cheese
• 150 grams Biscoff biscuit spread
• 1 pinch of salt

We start with the biscuit base, which provides structure and that perfect textural contrast. Melt the butter and pour it over the finely crushed Biscoff biscuits. Mix well until all the biscuits are coated with butter and you get a slightly moist mixture. Divide the mixture between two glasses and press it gently onto the bottom to form an even layer. Place the glasses in the refrigerator while we prepare the cream.
For the cream, place the whipping cream in a bowl and mix it together with the powdered sugar and a pinch of salt until it reaches a whipped cream-like consistency. Add the Ile de France cream cheese and 125 grams of Biscoff spread, then mix again until the cream becomes smooth, airy, and perfectly homogeneous.
Remove the glasses from the refrigerator and divide the cream evenly over the biscuit base. Level gently and refrigerate the cheesecake for at least three hours, during which time the flavors come together and the texture becomes perfect.
For decoration, heat the remaining 25 grams of Biscoff spread until fluid and pour it over each cheesecake. Sprinkle with a few crushed biscuits and place a whole biscuit on top for a spectacular finish.
Lotus Cheesecake is served cold, directly from the glass, and enjoyed with great pleasure.

If you liked the Lotus Cheesecake recipe, we recommend you also try: Strawberry Cheesecake in a Glass, Brownie Cheesecake or Pistachio and Mint Cheesecake.

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