Air Fryer Lotus Cream Cheesecake

🍰 Lotus Cream Cheesecake in Air Fryer

A creamy cheesecake with a unique caramelized touchthanks to the Lotus cream, ready in less than an hour thanks to the air fryer.

With a crunchy cookie base and a delicious topping, it is the perfect dessert to surprise on any occasion.

Air Fryer Lotus Cream Cheesecake

Ingredients 🛒 (21 cm mold)

for the base

• 1 pack of Lotus cookies (200 g approx.)

• 2 tablespoons of soft butter

For the cake

• 500g of cream cheese (Philadelphia type)

• 200 g of Lotus cream

• 400 ml of whipping cream very cold

• 3 large eggs

• 4 drops of vanilla essence

Step by step preparation 🧑‍🍳

1️⃣ Cookie base

• Crush the Lotus cookies until they become powder.

• Mix with the pomade butter until well integrated.

• Line a 21cm springform pan with baking paper (wet it and wrinkle it so it fits better).

• Add the cookie mixture and press with a spoon or glass to leave a compact and smooth base.

2️⃣ Cake mix

• In a bowl, mix the cream cheese with the Lotus cream.

• Add the liquid cream and beat until obtaining a homogeneous cream.

• Incorporates the eggs and the vanillaand beat again.

• Pour the mixture over the cookie base.

3️⃣ Cooking in the air fryer 🔥

• Cover the mold with aluminum foil and make small holes with a toothpick to allow it to breathe.

• Cook in the fryer 200°C for 30 minutes.

• If when you take it out you see that it shakes too much or the paper has stuck, remove the aluminum and cook 15 more minutes at 170 °C to finish curdling.

4️⃣ Cooling and decoration

• Let the cake cool before unmolding.

• Decorate with melted Lotus cream and crumbled cookies on top.

• Refrigerate at least 6 hours before serving (ideal overnight).

Tips and variations ✨

• You can make mini cakes using small silicone molds (adjust cooking times).

• Substitute some of the Lotus cream for peanut butter for a different flavor. 🥜

• Serve with whipped cream or vanilla ice cream for an even more irresistible dessert. 🍦

Recipe by Jesus

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