Most Tender Lotus Cheesecake with Caramel Spread and Cream

A delicate, velvet-smooth cheesecake on a Lotus cookie crust, with a silky cream cheese filling and a glossy layer of caramel spread. An elegant dessert for special occasions: firm at the edges, melting in the center, with neat, crack-free slices.

Ingredients

Crust

• Lotus cookies — 6.3 oz | 180 g
• Unsalted butter, melted — 2.5 oz | 70 g

Filling

• Philadelphia cream cheese — 12.3 oz | 350 g
• Curd cheese, 20% — 8.8 oz | 250 g
• Sour cream — 7.1 oz | 200 g
• Large eggs — 2 pcs.
• Cream — 1 2/3 cups | 400 ml
• Vanilla pudding mix — 1 packet
• Sugar — 3/4 cup | 160 g
• Milk — 1/3 cup | 80 ml
• Vanilla extract — 0.4 oz | 10 g

Decoration

• Lotus spread — 1 jar
• Whipping cream — 3/4 cup | 200 ml
• Lotus cookies — 12 pcs.

How to make

1. Prepare a 9.5-inch | 24 cm springform pan: line the base with parchment and lightly butter the sides. Wrap the outside of the pan in two layers of foil to protect it from water during baking.
2. Crust: crush the cookies into fine crumbs, then mix with the melted butter until the texture resembles damp sand. Press firmly into the pan, covering the base (and, if you like, form a 1 to 1.2-inch | 2–3 cm rim). Bake at 356°F | 180°C for 8–10 minutes. Remove and cool for 5 minutes, then reduce the oven temperature to 320°F | 160°C.
3. Filling: blend the curd cheese until creamy, or pass it through a sieve. In a separate bowl, on low speed, beat the cream cheese with the sugar and vanilla extract until smooth, taking care not to whip in too much air.
4. Add the eggs one at a time, mixing after each addition just until incorporated.
5. Add the sour cream and vanilla pudding mix, then pour in the cream and milk. Mix until perfectly smooth and uniform. Let the batter rest for 2–3 minutes so the bubbles can rise to the surface.
6. Pour the filling over the crust. Set the pan in a deep roasting pan and pour in boiling water until it reaches halfway up the sides of the springform pan — this creates a water bath.
7. Bake at 320°F | 160°C for 60–70 minutes, until the center still has a slight wobble. Turn off the oven, crack the door open, and leave the cheesecake inside for 15 minutes.
8. Remove from the water bath, run a thin knife carefully around the edge, and cool completely at room temperature. Then cover and refrigerate for at least 6 hours, preferably overnight.
9. Decoration: warm the Lotus spread slightly until fluid, then spread it over the cold cheesecake. Whip 3/4 cup | 200 ml cream to soft peaks and pipe a border. Finish with 12 Lotus cookies.
10. Serving: slice with a sharp knife warmed in hot water and wiped dry — this gives you a perfectly clean cut.

Tips and variations

• A 8.7-inch | 22 cm pan gives a taller cheesecake; 9.5-inch | 24 cm gives a classic height. Baking time may vary slightly.
• No vanilla pudding mix? Replace it with 1 tbsp cornstarch and a pinch of vanilla.
• For the silkiest filling, use rich, smooth curd cheese and always blend it thoroughly.
• Do not beat the mixture at high speed: too much air can cause cracks.
• Warm the topping in short 10–15 second bursts so it does not overheat or split.
• No-bake version: omit the eggs and pudding mix, add gelatin (0.4–0.4 oz | 10–12 g) to the filling, and let it set in the refrigerator for 6–8 hours.

Nutrition per serving

Calories	≈ 735 kcal
Protein	≈ 8 g
Fat	≈ 52 g
Carbohydrates	≈ 55 g
Sugars	≈ 34 g
Fiber	≈ 1 g
Sodium	≈ 250 mg

FAQ

Can I bake it without a water bath?

Yes, but the risk of cracks is higher. Bake at 300–320°F | 150–160°C and place a separate pan of hot water on the lower rack to increase humidity.

What can I use instead of Philadelphia cream cheese?

Any good-quality cheesecake-style cream cheese with at least 60% fat in the dry matter will work. You can also use curd-style cream cheese at room temperature.

How should I store it, and can it be frozen?

Store covered in the refrigerator for up to 3–4 days. To freeze, remove the decoration, wrap slices in plastic, and keep for up to 1 month. Thaw in the refrigerator.