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Dairy
Easy
1 Hour
Diets 
This decadent cheesecake features a crunchy Lotus cookie crust, a creamy cheesecake layer, a rich chocolate fudge topping, and a generous crumble of Lotus cookies on top, making every bite smooth, rich, creamy, crunchy, and indulgently sweet. Yields 1-8 inch (20-centimeter) cheesecake
22 Lotus cookies, crushed
1/4 cup Yummy Sweetened Condensed Milk
3 tablespoons unsalted butter, at room temperature
1 pound (450 grams) cream cheese
3/4 cup Yummy Sweetened Condensed Milk
2 tablespoons Lotus butter
1/2 14-ounce (400-gram) can Yummy Sweetened Condensed Milk
6 ounces (170 grams) Geneve Milk Chocolate
2 tablespoons Lotus butter
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix all crust ingredients in a bowl. Place in an eight-inch (20-centimeter) springform pan. Bake for seven minutes.
Remove pan from the oven and press the crust evenly into the pan.
Mix all ingredients in the bowl of an electric mixer.
Place the mixture on the crust, making sure to smooth it into an even layer. Return pan to the oven for 30 minutes.
Remove pan from the oven and let cool for at least one hour.
Place the condensed milk, chocolate, and Lotus butter in a double boiler. Mix until melted and a tad fudgy.
Spread the mixture evenly over the cooled cheesecake. Garnish with crushed cookies.
Refrigerate for at least six hours to set.
Styling and Photography by Sara Husney
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Hi – Can this cheesecake be frozen? Thanks
Sure!
I made this last year and I’m coming back for seconds! It was delicious!
what can i use instead of condensed milk
You can make a DIY version (simmer 2 cups of whole milk with â…” cup of sugar over low heat, stirring often and let it reduce by about half until it thickens) or use coconut sweetened condensed milk instead.