Ingredients
Egg Whites Mixture
- 5 large eggs, at room temperature (separated)
- 1/4 tsp cream of tartar
- 1/4 cup sugar (for egg whites)
Cream Cheese Batter
- 8 oz cream cheese, at room temperature
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup sugar (remaining)
- 1 Tbsp lemon juice
- 1/4 cup all-purpose flour
- 2 Tbsp corn starch
Bakeware
- 8 inch round springform pan
- Several sheets of parchment paper
- Foil for wrapping the pan
Instructions
- Prepare the Pan: Line the bottom and sides of an 8-inch springform pan with parchment paper. Wrap the outside of the pan with several layers of foil, sealing it completely to prevent water from seeping in during baking.
- Preheat Oven and Prepare Water Bath: Fill a large baking pan halfway with water and place it on the lowest rack of the oven. Preheat oven to 315°F (157°C).
- Separate Eggs: Carefully separate the egg whites and yolks, placing the whites in a mixing bowl and yolks in a separate container.
- Beat Egg Whites: Beat egg whites initially on low speed for 30 seconds, then medium-low speed for another 30 seconds until foamy. Add cream of tartar and increase speed to medium-high; gradually add 1/4 cup sugar and continue beating until soft peaks form, approximately 3 minutes.
- Prepare Cream Cheese Mixture: In a separate bowl, beat cream cheese and milk on low speed until smooth and creamy, about 2-3 minutes. Add butter, remaining 1/4 cup sugar, and lemon juice; beat for 1 minute. Mix in flour and corn starch for 1 minute. Finally, add egg yolks and mix for an additional minute. Strain the batter through a sieve to ensure smoothness.
- Fold Egg Whites into Batter: Gently fold one-third of the beaten egg whites into the batter until mostly incorporated. Repeat folding with the second and then the remaining third of the egg whites, being careful to retain as much air as possible.
- Pour Batter and Remove Air Bubbles: Pour the batter into the prepared springform pan, spreading evenly. Gently lift and drop the pan about six times on the counter to release any large air bubbles.
- Bake in Water Bath: Place the springform pan into the water bath inside the oven. Bake for 1 hour and 10 minutes. Test doneness with a toothpick; it should come out clean. Bake an additional 10-15 minutes to brown the top.
- Cool in Oven: Turn off the oven and slightly open the door (about 2-3 inches). Leave the cake to cool inside the oven for 1 hour slowly.
- Chill the Cheesecake: Remove the cheesecake from the pan and place it on a serving plate. Refrigerate for at least 4 hours to set before serving.
- Serve and Store: Serve the Cotton Cheesecake with fresh fruit, fruit puree, chocolate sauce, or whipped cream as desired. Cover and refrigerate any leftovers, consuming within one week for best freshness.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for better mixing and texture.
- Folding the egg whites gently is crucial to maintain the cake’s fluffy texture.
- Wrapping the pan with foil prevents water from leaking into the cake during the water bath baking.
- Cooling the cake gradually in the oven helps prevent cracking.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to one week.
- Use a stand mixer or electric hand mixer for best results when beating egg whites and mixing batter.
- Straining the batter ensures a smooth, lump-free finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian, Japanese
