Cooking time: Approx. 4hrs
Yields: 1 whole cake


Ingredients for Ricotta Cheesecake:

  • 420g Greenfields Ricotta cheese
  • 3 Eggs
  • 130g White sugar
  • 1/8 tsp Salt
  • ¼ tsp Vanilla extract
  • 100g Coconut cream
  • 25g Cake flour

Ingredients for cheesecake base:

  • 120g Lotus Biscoff biscuits
  • 20g Unsalted butter


  1. Crush lotus biscuits in a bowl.
  2. Melt butter in microwave and add it into lotus biscuit. Mix well.
  3. Line a cake tin with baking paper.
  4. Press biscuits onto the bottom of the cake tin.
  5. Bake the base at 180C for 10mins. (After 10mins, remove the base from the oven and set it aside.)
  6. Spoon the ricotta cheese in a bowl.
  7. Add sugar, salt and vanilla extract into the bowl. Stir Mix well.
  8. Add coconut cream into the mixture and mix well.
  9. Crack 3 eggs into the mixture. Using a whisk, combine the mixture. (Preheat oven at 160C for 10mins.)
  10. Add cake flour and whisk till smooth.
  11. Pour the batter into the tin.
  12. Bake the cake at 160C for 1h 20mins and at 170C for 10mins.
  13. Refrigerate the cake for 3hrs.