Two-Tone Lotus Cheesecake

 

Crumb mixture:

½ cup Bakers Choice lotus crunchies
1 Tbsp. butter
1 tsp. brown sugar

Cream cheese layer:

8 oz. whipped cream cheese
1 egg
1 Tbsp. flour
1 tsp Bakers Choice vanilla extract
1/2 cup sugar

Lotus cheese layer:

8 oz. whipped cream cheese
1 egg
½ cup Bakers Choice lotus cream
⅓ cup +1 Tbsp sugar
1 tsp. Bakers Choice vanilla extract
1½ tsp flour

Lotus glaze:

1 1/4 cup Bakers Choice lotus chips
4 Tbsp. milk
2 Tbsp. corn syrup

Garnish:

8 oz. whipped cream cheese
1 1/2 cups confection sugar
1 tsp. Bakers Choice vanilla extract

Directions:

Crust:
Mix all ingredients in an 8” round tin foil and flatten.

Cream cheese layer:
Blend with a hand blender and pour batter over crust. Sprinkle a handful of lotus chips and freeze for 2 hours.

Lotus cheese layer:
Blend ingredients and pour batter over first layer. Keep at room temp. for 30 minutes before inserting in the oven (to defrost the first layer). Preheat oven 350°. Insert cheesecake in a bath of water and bake for 40 minutes. Reduce heat to 325° and bake for an additional 30-40 minutes. Allow to cool in closed oven. When cooled place in freezer until solid frozen.

Glaze:
In a double boiler mix all ingredients until melted.
Pour over cheese cake and allowing it drip down over the sides.

Garnish:
Mix ingredients by hand. With a piping bag decorate cheese cake with cream cheese mixture, lotus chips and melted white chocolate.