Vegan Lotus Upside Down Cake

Zutaten

• ✓400 g Lotus cookies
• ✓150 g Butter (vegan)
• ✓250 g Schlagfix vegan mascarpone
• ✓200 g Alpro Skyr Vanilla
• ✓100 g Schlagfix vegan whipping cream
• ✓100 g Sugar
• ✓80 g Lotus cream
• ✓2 pieces Bananas

Zubereitung

1. 1

   Finely grind the cookies using a food processor. Melt the vegan butter and mix it with the cookie crumbs.

2. 2

   Line the bottom of a 20cm springform pan with parchment paper and place 3/4 of the crumbs into the pan. Press down firmly with a glass to create both a smooth base and a high edge made of cookie crumbs. Place the base in the refrigerator while preparing the cream.

3. 3

   Cream the vegan mascarpone until smooth, then stir in the Alpro Skyr Vanilla and sugar.

4. 4

   Whip the vegan whipping cream and gently fold it into the remaining cream mixture.

5. 5

   Remove the cheesecake base from the refrigerator (it should be firmer now), and spread half of the cream mixture over it.

6. 6

   Slice the bananas and arrange them on top of the cream.

7. 7

   Melt the Lotus cream and spread it over the banana slices.

8. 8

   Spread the remaining cream mixture on top.

9. 9

   Finally, sprinkle the remaining cookie crumbs on top and gently press down with a spoon.

10. 10

    Chill the cheesecake in the refrigerator for several hours or overnight.

11. 11

    Before serving, flip the cheesecake onto a plate and carefully release the springform pan.