Baked Lotus Cheesecake with Creamy Vanilla Whip best substitute for mascarpone in a Lotus cheesecake If mascarpone is unavailable, the best substitute in a Lotus cheesecake is a combination of full-fat cream cheese and heavy cream. Use about 1 ½ tablespoons of cream mixed with 1 ½ tablespoons of cream cheese to replace 2 tablespoons of mascarpone. This blend mimics mascarpone’s creamy, slightly sweet texture. Sour cream can also be used for a tangier result, though it will alter the flavor slightly. Greek yogurt is another option, but it’s more acidic and less rich, which may affect the whipped topping’s … Read more

White Chocolate Cheesecake with Raspberries and Pistachio Kadaif Crust How to prevent cracks in this white chocolate cheesecake Avoid overmixing once the eggs are added, as excess air creates instability. Bake at a low temperature, around 285°F (140°C), for even heat distribution. Using a water bath stabilizes the baking environment by providing moisture and preventing temperature fluctuations. Avoid opening the oven door during baking and let the cheesecake cool gradually inside the oven with the door slightly ajar. Afterward, cool it at room temperature before refrigeration. Drastic changes in temperature are a major cause of cracking. Also, line the springform … Read more

No-bake Vegan Chocolate Bar with Dates and Pecans What is the best way to store the vegan chocolate bar? In an airtight container in the refrigerator. Because the bars contain natural ingredients like Medjool dates, nuts, and melted chocolate, refrigeration helps maintain their structure and prevents the chocolate coating from softening or melting. Store the vegan chocolate bar in a single layer or with parchment paper between layers to avoid sticking. These bars will stay fresh for up to one week in the fridge. Avoid storing them at room temperature, especially in warm environments, as the chocolate can melt and … Read more