This cotton cheesecake is really good, easy and delicious. The texture is different and not like the traditional cheesecake, its like easting clouds, so amazing.
- 5 large eggs, at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup sugar, divided
- 8 oz cream cheese, at room temperature
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, at room temperature
- 1 Tbsp lemon juice
- 1/4 cup all-purpose flour
- 2 Tbsp corn starch
- Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
- Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).
- Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
- Beat the egg whites on low speed for 30 seconds. Increase the speed to medium-low and beat for another 30 seconds or until foamy.
- Add the cream of tartar. Increase the speed to medium-high and beat until the egg whites just start to thicken.
- Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage.
- In a separate bowl, add the cream cheese and milk. Mix on low speed until creamy and smooth. Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute.
- Add the flour and corn starch and mix for another minute. Finally, add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
- Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
- Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
- Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the centre of the cake.
- Bake the cake for an additional 10-15 minutes to brown the top.
- Turn off the oven, open the oven door slightly (about 2-3 inches) and let the cotton cheesecake cool in the oven for 1 hour.
- Remove the cotton cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.
- Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
- Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.