Go Back

Fluffy Cotton Cheesecake

A delightful and airy cheesecake that melts in your mouth, perfect for gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz cream cheese, softened Make sure it's at room temperature.
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 3 large eggs, separated Yolk and whites will be used separately.
  • 1 tbsp lemon juice
  • 1/4 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • to taste Powdered sugar, for dusting (optional) Dust before serving if desired.

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C) and line a round cake pan with parchment paper.
  2. In a large mixing bowl, blend the cream cheese, granulated sugar, and milk until smooth and creamy.
  3. Add the egg yolks, lemon juice, flour, cornstarch, and salt. Mix until well combined.
  4. In a separate bowl, whisk the egg whites until they form stiff peaks.
  5. Gently fold the egg whites into the cream cheese mixture, being careful not to deflate the batter.
  6. Pour the batter into the prepared cake pan.
Baking
  1. Bake in a water bath for about 60 minutes. The cheesecake should be set but slightly wobbly in the center.
  2. Let it cool before removing it from the pan, and dust with powdered sugar if desired.

Notes

Make sure your cream cheese is at room temperature for a smooth mixture. Gently fold the egg whites instead of stirring to keep the batter light and airy. Baking in a water bath is crucial for a gentle and uniform heat, resulting in a perfectly fluffy cheesecake.