Cotton Cheesecake




Cheesecake is my all time favourite dessert. I would be perfectly fine if every other dessert disappeared from the face of the earth and the only left was cheesecake.


Since most restaurants have been put on pause recently, I started planning menus for the next year in advance- yeah, getting a little but bored over here. Anyways, if a menu changes four times per year, plus Christmas, new years, Valentines day, and Thanksgiving, I could use a different style of cheesecake (I'm talking completely different types- not flavours) for the next two years. There are that many ways to make it.

And that is why it is the best.


The first recipe in my cheesecake Sega is the cotton cheesecake- or Japanese style Cheesecake. The basic idea is mixing a pastry cream with cream cheese and then whipping the egg whites to a meringue. The meringue is then gently folded into the pastry cream cheese mix and baked in a water bath at a low temperature. It yields a super fluffy, cloud like cake that is both creamy and light at the same time.





Cotton Cheesecake

PART 1-


180g milk

70g 35% cream

30g sugar

185g egg yolks

140g sweetened condensed milk

45g cornstarch

Squeeze of lemon


PART 2-


55g butter

470g cream cheese


PART 3-


195g egg white

115g sugar


Set your over to 130 celcius or 300 Fahrenheit


1. Bring milk, cream and sugar to a boil. Have your egg yolks, sweetened condensed milk cornstarch and lemon juice in a bowl.


2. When the milk boils, slowly add the hot liquid into the egg mix a little at a time to temper them. Put everything back in the pot and on the stove, whisk it until it become thick. (Pastry cream) It's okay if it's a bit chunky.


3. Put the pastry cream, creamcheese and butter in a bowl and blend together with a hand blender so everything is smooth and well mixed.


4. Next, whip your egg whites in a stand up mixer. When the eggwhites start foaming add the large amount of sugar and whip to medium peaks.


5. Fold 1/3 of the eggwhites into the creamcheese mix and continue until everything is combined.

6. Spay and line a deep 8x8 square pan or a deep circle cake pan with parchment paper, either is fine. Pour in the cheesecake mix in and place your cake pan into a larger pan and fill with water, about halfway up.


7. Bake at 150c/300f for 30- 45 minutes. The top should be golden brown when it is cooked.


8. Let the cheesecake cool at room temperature for an hour then let it set in the fridge over night. It slices best when cooked.





This cheesecake is happy being simple, a few strawberries or some berry compote make the dish.


What's your favourite type of cheesecake? Let me know in the comments!


Happy baking!


- Milk & Honey





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