Cotton Cheesecake
- 4
- 8
- 15min
- 35min
The lightest cheesecake ever! Indulge in a cheesecake without compromising health, it can be easily made right in your own kitchen. Unlike the sinfully heavy New York cheesecake recipes this cheesecake is the perfect marriage between a cheesecake and a sponge cake!
Quick Info
-
Cuisine
Japanese -
Time of Day
Party -
Food Type
Cakes & Pastries -
Course
Desserts
Ingredients
Ingredients
Cooking Steps
Preparation
Step 1 :
Grease a 6 inch round pan and set aside. Preheat a convection oven at 165 degree Celsius.
Step 2 :
Melt milk and cream cheese over low flame. Ensure not to cook it. Then add butter, stir till it's melted. The consistency should be thick creamy paste.
Step 3 :
In a separate bowl beat 5 egg yolks till light in colour, slowly whisk in cream cheese mixture and lemon zest. Sieve in corn flour and maida.
Step 4 :
In another bowl beat 5 egg whites till there's a stiff peak while slowly adding the sugar, use a cake mixer for better results.
Step 5 :
Fold in gently the egg white foam into the yolk mixture in three installments.
Step 6 :
Put the batter in baking pan and bake the cheese cake at 165 degree Celsius for 35-45min or till a toothpick inserted in the center comes out clean.
Quick Info
Cuisine
Time of Day
Food Type
Course
Shop Ingredients
Cotton Cheesecake
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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