This cotton cheesecake is really good, easy and delicious. The texture is different and not like the traditional cheesecake, it’s like eating clouds, so amazing. Make sure your pan is lined with parchment paper. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to no more than 5 inches tall. Too much paper will prevent the top of the cake from browning nicely.

You will also need to use a water bath when baking your cake. The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial. Additionally, the water bath insulates the cake and allows it to bake at a consistent temperature. These factors are important for achieving a fluffy and moist texture for the cake. Be sure to fold the egg whites into the batter.

Do not beat or mix vigorously as this will deflate the egg whites. Using 1 tablespoon of the butter, generously grease a loose-bottomed 8-inch cake pan and set aside. In a small saucepan, combine the remaining 4 tablespoons of butter, 1 cup of cream cheese, and 6 tablespoons of milk. Slowly melt together over low heat, stirring constantly to prevent the mixture from burning.

Tip the batter into a stand mixer bowl and on medium speed, whisk lightly to make sure there are no lumps. Sift the 3/4 cup of flour with the 3 tablespoons of cornstarch and add to the cream cheese batter. Whisk again until incorporated.

Add the 6 egg yolks and 1/4 cup of sugar and whisk to create a smooth batter. Finally, add the 1/4 teaspoon of salt and 3 tablespoons of lemon juice and lightly whisk to mix. Set aside while you prepare the meringue. For the meringue, you will whisk the egg whites on medium speed using a stand or hand mixer until the egg whites are starting to turn opaque.

Do not be tempted to rush this process; using a slower speed is best. For baking, Place a deep roasting tin onto the middle shelf of the preheated oven, put the cake pan in the centre, and pour boiling water into the roasting tin halfway up the cake pan to create a water bath which helps in gently cooking the delicate cheesecake.


  • 5 large eggs, at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup (100 grams/3.5Oz) sugar, divided
  • 8 oz cream cheese, at room temperature
  • 1/2 cup low-fat milk
  • 1/4 cup (56grams/ 2Oz) unsalted butter, at room temperature
  • 1 Tbsp lemon juice
  • 1/4 cup (30 grams/ 1.06Oz) all-purpose flour
  • 2 Tbsp corn starch


  1. Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
  2. 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).
  3. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
  4. 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.
  5. Add the cream of tartar. Increase the speed to medium-high and beat until the egg whites just start to thicken.
  6. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage.
  7. 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.
  8. Add the flour and cornstarch and mix for another minute. Finally, add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
  9. 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.
  10. 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.
  11. 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.
  12. Bake the cake for an additional 10-15 minutes to brown the top.
  13. 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.
  14. Remove the cotton cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.
  15. Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
  16. Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.