COTTON CHEESECAKE

Cotton Cheesecake image

This cotton cheesecake is very light and fluffy!

Provided by Sophia Candrasa

Categories Desserts Cakes Cheesecake Recipes

Time 2h30m

Yield 10

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese
7 tablespoons heavy whipping cream
¼ cup unsalted butter
6 eggs, separated
½ cup cake flour
¾ cup superfine sugar, divided
¼ cup cornstarch
1 tablespoon lemon juice, or to taste
1 tablespoon vanilla extract
¼ teaspoon salt

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch round cake pan with lightly buttered parchment paper. Lightly butter the sides of the pan.
Place cream cheese, heavy cream, and butter in the top of a double boiler over simmering water. Mix well, scraping down the sides with a rubber spatula to avoid scorching, until mixture is very creamy, about 5 minutes.
Let cream cheese mixture cool over an ice water bath, about 10 minutes. Mix in egg yolks, flour, 1/2 the sugar, cornstarch, lemon juice, vanilla extract, and salt.
Beat egg whites in a glass, metal, or ceramic bowl using an electric mixer on high speed until soft peaks form. Gradually add the remaining sugar, continuing to beat into stiff peaks.
Whisk 1/3 of the egg whites into the cream cheese mixture until well blended. Gently fold in the remaining egg whites, 1/3 at a time. Do not overmix. Tightly wrap the bottom of the cake pan with aluminum foil. Pour batter into the prepared cake pan.
Place the cake pan into a baking pan filled with boiling water to reach halfway up the cake pan.
Bake in the preheated oven until top is golden brown, about 1 hour. Turn oven off and let cake cool inside, with the door closed to prevent cracking, about 1 hour.

Nutrition Facts : Calories 298 calories, Carbohydrate 24.9 g, Cholesterol 162.7 mg, Fat 19.3 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 11.2 g, Sodium 171.7 mg, Sugar 15.5 g