• Esther Leah

    Translation of the Lotus Cheese cake recipe

    Shavua Tov to all of Kosher.com community. This is for Chaya B. Lotus Cheese cake 200 gram of Lotus cookies 100 gram butter - melted 3 continers of 9% white cheese (quark cheese) 4 tablespoon of sugar 1 package of instant pudding -vanilla flavored 2 containers of dairy whipping cream (Shamenet Mitukah lakasefet) 2 teaspoon of vanilla sugar 1 cup Lotus cream For the cake base; Crush the cookies in a food processor till the consistency of sand. Add to the crumbs the butter and blend until a dough forms. (this doesn't have to be done in the food processor if it is pareve). Press the dough into the baking pan (26 cm circumference) and place in the freezer while preparing the filling. The filling; Mix the cheese, sugar, 1/2 of the pudding and the vanilla till smooth. In another bowl, beat the whip cream and the other half of the pudding together till stif. Fold the whip cream and pudding into the cheese mixture and pour onto the base. Replace the cake in the freezer for at least 1/2 an hour. The lotus cream; Heat the lotus cream in the microwave for 10 seconds. Pour onto the cake and spread evenly. Place the cake in the refigerator for at least five (5) hours. Enjoy and have a great Yom Tov. ( Please forgive the stilted translation the original recipe is also somewhat stilted)
    Posted by Esther Leah |May 28, 2017
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