This cheesecake achieves its cloudlike texture by way of small, intentional steps. Softened cream cheese whisked with yolks, milk, and flour types a silky base, and straining it ensures a wonderfully clean batter earlier than it’s folded into the meringue. The high-then-low bake, developed by Japanese pastry cooks within the Sixties, creates the light rise and signature wobble that appears impossibly gentle.
Cotton Cheesecake
- 200 grams cream cheese
- 50 grams egg yolks
- 50 ml milk
- 30 grams cake flour
- 70 grams granulated sugar
- 1 tablespoon lemon juice
- 105 grams egg whites
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Preheat the oven to 200°C (390°F). Line a 15cm cake pan with reusable Teflon baking paper.
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In a bowl, soften the cream cheese, then beat within the eggs. Add the milk and flour, and blend properly. Pressure the cheese combination into one other bowl to take away any lumps.
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Make the meringue: Add all of the sugar and lemon juice to the egg whites, and whisk till delicate peaks kind (don’t overwhip).
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Add one-third of the meringue to the cheese combination, and blend with a whisk to lighten it. Then gently fold within the remaining meringue with a rubber spatula. Pour the batter into the ready pan.
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Bake in a sizzling water tub at 200°C (390°F) for 20 minutes, then decrease the oven to 110°C (230°F) and bake for one more 60 minutes.
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As soon as the cheesecake is baked, take it out of the oven. Let it cool for about 5 minutes earlier than eradicating the cake from the pan. Typically, it’s high-quality to take away it from the pan instantly. Greatest served heat.
