Soft Cotton Cheesecake Recipes

This cheesecake really lives up to its name. It is super light and soft as cotton. My neighbor Nancy said this is the best cheesecake she ever had and as for Carlos he said it’s a bit too light and spongy for him. Nevertheless, he still eats it. To me it’s really good and it’s not as heavy as the normal cheesecake. I will definitely bake this again.

Ingredients
(A)
250g cream cheese
110ml fresh milk
100g butter

(B)
100g plain flour, sifted
20g corn flour, sifted
60g sugar
6 egg yolks
1 orange, zest and juice

(C)
6 egg white
1/2 tsp cream of tartar
60g sugar

1. Prepare a 9" baking pan, line the bottom with parchement paper, and greased the side with some butter.
2. Put (A) ingredients in a double boiler. Double boil till until cream cheese and butter melted. Remove from heat and let it cool
3. When it's cool add in all the ingredients (B). Stir until its smooth. Set aside.
4. Whisk (C) till thick and glossy (soft peaks form), fold into cream cheese mixture till well combined
5. Put baking tin into a large roasting pan half filled with hot water and steam bake at 350 degree F for an hour or till golden brown and cooked.
6. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

Note: The cake will fall a little after cooling.