Dessert

Cotton Cheesecake Standard Recipe is for Dessert.

Cotton Cheesecake Standard Recipe takes several minutes to prepare.

Cotton Cheesecake Standard Recipe takes several minutes to cook.

Cotton Cheesecake Standard Recipe makes 8 servings.

The ingredients for Cotton Cheesecake Standard Recipe are:

5 large Egg, fresh, whole, raw
0.25 tsp Cream Of Tartar
.5 cup Granulated Sugar
8 oz Cream Cheese
.5 cup Milk, nonfat (skim milk)
.25 cup Butter, unsalted
.5 fl oz Lemon Juice
0.25 cup Flour - Gold medal all purpose flour
.125 cup Corn Starch

Here is how you make Cotton Cheesecake Standard Recipe:

Line the bottom and sides of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely. (Note: The cake rises a LOT so for shorter sides on pan be sure to have parchment another inch or two above and make sure it is sealed as tightly to the edge as possible)Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.Beat the 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 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.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.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.Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.Turn off the oven, open the oven door slightly (about 2-3 inches) and let the cake cool in the oven for 1 hour.Remove the cake from the pan. Place on a plate and refrigerator for at least 4 hours.Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.Serving Size: 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user ADDONEXUS.

The nutritional information for Cotton Cheesecake Standard Recipe is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 266.5

• Total Fat: 18.6 g
• Cholesterol: 163.1 mg
• Sodium: 135.8 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 0.1 g
• Protein: 7.0 g

Cotton Cheesecake Standard Recipe is Asian cuisine.