Happy Spring! I have made this kind of cottony cheesecake before, this time I decided to make it small, really small…topped with orange glaze and decorated with edible flower.
If you have not had a chance to try this cheesecake, I urge you to give this try…it is very different from the “classic” cheesecake…the texture of this cheesecake is very light, so light that melt in your mouth…there is no crust, therefore is it a “cake”, not to mention that the recipe is so simple…
This recipe for the cotton cheesecake was adapted from Table for 2…or More, I mainly adjusted the ratio to make a smaller one since it was for the two of us.
45 g sugar
2 eggs separated
Pinch of cream of tartar
10 g butter
84 g cream cheese
60 ml of milk
20 g cake flour
16 g corn starch
½ teaspoon vanilla extract
2 tablespoon marmalade
1 teaspoon lemon juice
½ tablespoon water
Preheat oven at 315F. Prepare the pan by covering with parchment paper.
In a small bowl sift together the cake flour and corn starch.
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the egg yolks. Add the pinch of salt and vanilla extract. Add the flour mixture and mix gently until well blended.
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Fold in approximately 1/3 of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated. Add the remaining of the egg white to the cream cheese mixture and again, fold in very gently and not deflating the egg white. Pour the batter into the prepared cake pan. Place the cake pan in a tray and add hot water.
Bake the cheesecake in a water bath for approximately 45 to 50 minute or until set and golden brown.
Turn off the oven and leave the oven door slightly open for 10 minutes. Remove from the oven and gently remove the cheesecake from the pan.
Let it cool completely before adding the glaze.
Place all the ingredients in a small pan. Heat over medium by mixing constantly until the marmalade is all dissolved. Remove from the heat and let it cool.
Pass the glaze through a mesh.
Cover the cheesecake with the orange glaze. Refrigerate for a couple of hours before serving. Serve cold.