This is a scrumptious dessert that is a cross between a sponge cake and a cheesecake often called cotton cheesecake. This pastry is moist and fluffy and not overly sweet if you love to bake and looking for something unique this is a recipe to try. To make this cake you need cream cheese, milk, eggs, cream of tartar, sugar, butter, lemon juice, all-purpose flour, and cornstarch.
Note that the cream cheese, eggs, and butter should be at room temperature. For this recipe, we need an 8-inch springform pan or a round cake pan. You should at least use a pan that is 3 inches high if you do not have a 3-inch pan you can use parchment paper to extend that because you will be baking the cake in a water bath you will seal the pan well so that the water does not get into our cake. Wrap the springform pan with several sheets of foil then line the bottom and the sides of the pan with parchment paper.
A quick tip is to get the paper to stick to the pan brush it with a little bit of butter and then place the parchment paper on the bottom and sides. For the water, bath makes sure you have a pan big enough to hold the springform pan and fill that pan halfway with water. Note that the oven rack is in the lowest position now preheating the oven to 315F.
Carefully separate the eggs placing the egg whites into a mixing bowl and the yolks into a measuring cup. Start beating the egg whites on low speed for bout 30 seconds then increase the speed to medium and continue beating the egg whites until they become foamy about another 30 seconds. Add the cream of tartar and then beat the egg whites on medium-high speed.
As soon as the egg whites start to thicken sprinkle in the sugar, remember to use half of the sugar in the recipe and the other half goes into the batter. You want to mix the egg whites so that you get soft peaks, if you are using a stand mixer the entire process takes about 3 minutes. In a separate bowl add the cream cheese which should be soft and spreadable which will make it easier to mix, add the milk to the cream cheese and then mix on low until it is creamy and smooth.
This part takes approximately 2 to 3 minutes then add the butter, the remaining sugar, and the lemon juice and mix everything on low for another minute. Add the cornstarch and flour again mix everything together for another minute then add the egg yolks and continue beating for one more minute.
Add the eggs last because you do not want to overbeat them. To give the cake a smooth and silky texture strain the batter add 1/3 of the egg whites to the batter and gently fold it into the batter once it is mostly incorporated add another third and continue folding. Add in the remaining 13 and fold that in as well using a rubber spatula then pour your batter into the lined springform pan and smooth the top using a spatula. To remove any air bubbles gently tap the pan against the counter several times.
The oven should be nice and steamy at this point and now carefully place the springform pan in the water bath. Bake the cake for about 1 hour and 10 minutes. As oven temperature varies after an hour check the cake using the toothpick to see if it is done then let the cake bake for another 10 minutes to brown on the top. When the top of the cake is a nice golden brown turn off the oven open the door slightly and allow the cake to cool in the oven for 1 hour.
After the cake is cooled remove it from the pan. Do not be disappointed if the cake has shrunken a little because it is typical. Transfer the cake to a plate and then refrigerate for at least four hours. You may be tempted to eat the cake now but it tastes so much better after it is chilled. After 4 hours you are ready to serve. The cotton cheesecake is a nice combination of fluffy and creamy cake. Enjoy.
- 5 large eggs, at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup(115 grams) sugar, divided
- 8 oz (225 grams) cream cheese, at room temperature
- 1/2 cup of low-fat milk
- 1/4 cup (57 grams) of unsalted butter, at room temperature
- 1 Tbsp lemon juice
- 1/4 cup (32 grams) of all-purpose flour
- 2 Tbsp cornstarch
- 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 (approximately 3 minutes using a stand mixer).
- In a separate bowl, add the cream cheese and milk. Mix on low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute.
- 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.
- 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. (It should come out clean.) 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.