The Cotton Cheesecake, also known as Japanese cheesecake, is a particular cheesecake, very very soft.
The Cotton cheesecake is airy, fluffy, and less dense than traditional cheesecakes.
Prepared with basic ingredients you probably already have at home, it is not overly sweet and low in fats. Il The Cotton Cheesecake, lemon flavored is gorgeous and stunning. To try as soon as possible.
Cotton cheesecake batter
- 5 oz (140 g) cream cheese (Philadelphia)
- 2 tbsp (30 g) unsalted butter
- 3 tbsp + 1 tsp (50 g) full fat milk
- 4 medium (65 g) egg yolks
- 1 tbsp (15 g) fresh lemon juice, sifted
- 1/4 cup + 1 tbsp (40 g) all purpose flour
- 1 tbsp (15 g) superfine granulated sugar (I)
- 3 large (100 g) egg whites, room temperature
- 3 tbsp + 2 tsp (55 g) superfine granulated sugar (II)
- Snow sugar
- Silver leaf
Grease the bottom of a 6 x 3-inch (15 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper.
Heat oven at 300F - 150°C (No fan).
In a pot, heat some water for the Bain Marie.
In a small bowl combine the flour with sugar and set aside.
In a small pot heat together until 122F - 50°C the butter, cream cheese, and milk until melted and smooth, mixing with a whisk.
Pour the warm mixture into a bowl, add the egg yolks and gently mix to combine.
Add the lemon juice and combine.
Then add the flour sifted with sugar and combine.
Sift the mixer through a fine sieve to remove any lumps.
In another large bowl, beat the egg whites with a hand mixer until soft peaks form, adding sugar gradually.
Fold gradually the egg whites into the yolk mixture, and repeat until the batter is evenly combined.
Pour all the batter (xxxx g) inside the pan.
With a skewer inside the batter, make circles to remove air bubbles and shake to release any large air bubbles.
Place the pan into a larger dish, add hot water (0.5 inches - 1.5 cm) and bake for 30 minutes.
Then, open the door of the oven to remove steam and low temperature at 230F - 110°C and bake for further 30 minutes.
Remove from oven, and wait about 15 minutes before removing the cake from the pan.
Dust the top of the cake with snow sugar and garnish with silver leaf.