cotton cheesecake
Ingredients :
Medium to large eggs--3
Milk--1/4 cup
Cream cheese--3/4 cup
Unsalted butter--2.5 tblsp
All-purpose flour--1/4 cup
Vinegar--1/2 teaspoon
Sugar--3 tablespoons
Preheat oven to 266°F(130°C)
60minutes
Instructions:
Firstly start by separating the egg yolks and egg whites. You may refrigerate the egg whites. Take a pot of boiled water (you should take the pot off the stove as soon as it has boiled).Put a big bowl on your pot(make sure your bowl does not break from the heat of the boiled water). Add in butter, cream cheese and milk into the bowl. The heat of the boiled water will allow you to melt and mix the ingredients and get a smooth texture. Then add in the egg yolks and instantly after the egg yolks have been mixed in add flour and mix it all nicely ensuring there are no lumps leftover. Note that, after adding the flour you can keep the bowl above the boiling water for maximum 2 minutes or it will be overcooked.
After the 2 minutes of fine mixing you shall take the bowl off the pot and take out the cold egg whites that was previously separated. Add vinegar to the egg whites and mix it using a hand mixer at medium to high speed until bubbles form. Add your sugar into the egg whites in small proportions and continue mixing. After all sugar has been added turn the mixer to medium to low speed. Do not harden or foam it, it could make the cake dry. We need pur mixture to be soft.
Now mix the both mixtures together by adding small proportions of your egg white mixture to the previously prepared batter. The soft egg white mixture will mix in easily.
Preparing the cake mould:
Take ur desired mould and place parchment paper or baking paper in it. Make sure the length of the paper is tall so that the cake does not overflow during baking.
Keep your mould on a baking tray. Add batter into your mould and boiling water in the tray for water bath baking.
Put the tray into the oven for baking for an hour. Once it's done, let it cool for some time and be careful in taking off the paper, since the cake will be very soft and delicate.
Allow it to cool and serve.
- Medium to large eggs (3): Approximately 210-240 calories
- Milk (1/4 cup): Approximately 30-40 calories
- Cream cheese (3/4 cup): Approximately 450-525 calories
- Unsalted butter (2.5 tablespoons): Approximately 300-375 calories
- All-purpose flour (1/4 cup): Approximately 100-110 calories
- Sugar (3 tablespoons): Approximately 150-180 calories
The total calorie count for the entire cake can be estimated to be around 1140-1470 calories. Keep in mind that this is a rough estimate, and the actual calorie content may vary based on factors such as the specific brands and measurements of ingredients used.
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