Cotton Cheesecake, a unique tasting cake that is a cross between a sponge cake and a cheesecake. Not overly sweet, this cake will be everyone's favorite and your new go-to dessert!
- 5 large eggs
- 8 oz cream cheese
- ½ cup milk
- ¼ tsp cream of tartar
- ¼ cup sugar + ¼ cup sugar
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 tbsp lemon juice
- 2 tbsp cornstarch
1. Preheat the oven to 315 degrees Fahrenheit.
2. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
3. Beat 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 ¼ cup of sugar gradually. Continue beating until the egg whites reach the soft peaks stage,
4. In a separate bowl add the cream cheese and milk. Mix on Low speed until creamy and smooth (approx 2-3 mins.) Add the butter, 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.
4. 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.
5. 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 sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
6. Bake the cake for 1 hour. Check the cake for doneness by inserting a toothpick into the center of the cake. It should come out clean.
2. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
3. Beat 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 ¼ cup of sugar gradually. Continue beating until the egg whites reach the soft peaks stage,
4. In a separate bowl add the cream cheese and milk. Mix on Low speed until creamy and smooth (approx 2-3 mins.) Add the butter, 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.
4. 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.
5. 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 sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
6. Bake the cake for 1 hour. Check the cake for doneness by inserting a toothpick into the center of the cake. It should come out clean.
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