Cotton cheesecake, also known as soufflé cheesecake, is a light and fluffy dessert that’s reminiscent of a cross between a cheesecake and a soufflé. It’s delicate, airy, and incredibly delicious. Here’s a recipe to make this delightful cotton cheesecake:
– 200g cream cheese, softened at room temperature
– 60g unsalted butter
– 100ml milk
– 6 large eggs, separated
– 1/4 teaspoon cream of tartar
– 100g granulated sugar
– 1 tablespoon lemon juice
– 60g cake flour
– 20g cornstarch
– Powdered sugar, for dusting (optional)
1. Preheat your oven to 320°F (160°C). Grease the bottom and sides of a 8-inch (20cm) round cake pan and line the bottom with parchment paper.
2. In a heatproof bowl, combine the cream cheese, unsalted butter, and milk. Place the bowl over a pot of simmering water (double boiler) and stir until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
3. In a separate bowl, beat the egg whites with a hand mixer or stand mixer until foamy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add half of the granulated sugar while continuing to beat the egg whites until stiff peaks form. Set aside.
5. In another bowl, beat the egg yolks with the remaining granulated sugar until pale and creamy. Add lemon juice and mix well.
6. Gradually add the cream cheese mixture to the egg yolk mixture and mix until smooth and well combined.
7. Sift in the cake flour and cornstarch into the cream cheese mixture and mix until smooth.
8. Gently fold in one-third of the beaten egg whites into the cream cheese mixture until well combined. Then, fold in the remaining egg whites in two additions until no white streaks remain.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Tap the cake pan gently on the countertop to release any air bubbles.
11. Place the cake pan in a larger baking dish and pour hot water into the larger baking dish until it reaches halfway up the sides of the cake pan (this creates a water bath).
12. Bake the cheesecake in the preheated oven for about 60-70 minutes, or until the top is golden brown and the center is set but still jiggly.
13. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 30 minutes.
14. Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
15. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
16. Before serving, dust the top of the cheesecake with powdered sugar, if desired.
17. Slice and serve the cotton cheesecake, and enjoy the light and fluffy texture!
This cotton cheesecake is a delightful dessert that’s perfect for any occasion. Its airy texture and creamy flavor will surely impress your family and friends. Enjoy!