Fluffy cotton cheese cake

I love cheese cakes and tried already a few different recipes. The Japanese cheese cake or cotton cake is probably one of my favorites. I find a few recipes online and the bottom line is always similar. Let’s start.

What do you need : 250 grams of Philadelphia ( or 125 grams of Philadelphia light and 125 grams of low fat Greek yogurt), 100 ml of half skimmed milk, the zeste of 1 untrained lemon, the juice of 1/2 lemon, 130 grams of fine sugar ( or stevia and sugar to reduce kcal), 50 grams of butter at room temperature, vanilla powder, 6 eggs( yolks and egg whites divided), 50 grams of selfraising flour, 20 grams of corn starch and a pinch of salt.

Heat the oven at 200°.

Beat the egg whites and add half of the amount of sugar while beating.

Mix the cheese with half of the amount of sugar. Heat the milk with the butter until the butter has melted. Add to the cheese. Beat constantly. Add the eggs one by one. Beat constantly ( a kitchen robot can make this so easy). Add the zeste, juice and vanilla. Seef the flour and add to the dough. Mix. Add the egg whites and mix gently through the dough.

Cover a spring form with 2 layers of aluminium foil ( to close any possible hole). Grease a baking paper with butter. Put in the spring form ( butter at the outside. Pour the dough in the spring form. Put the spring form in larger ovendish on a small sturdy dishcloth. Fill the oven dish with water for approximately 2 cm.

Put the dish in the preheated oven. Bake for 20°. Keep the oven closed and lower the temperature until 140°. Continue the baking for 30 minutes. Turn the oven off. Leave the cake in the oven for 30 minutes. After those 30 minutes, remove the spring form out of the water. Put back in the oven for 30 minutes to cool down further. Leave the oven door slightly open.

You can serve the cake or store in the fridge for later, pure or decorated with powder sugar or combined with summer fruit or a fruit coulis. The best cheese cake ever!


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