Description
This soft cotton cheesecake with strawberry sauce is a delicate and airy dessert featuring a creamy, melt-in-your-mouth texture. Baked in a water bath to ensure a smooth, custard-like consistency, it’s perfectly complemented by a sweet strawberry sauce and fresh strawberry garnish, making it an elegant treat for any occasion.
Ingredients
Scale
Cheesecake
- 200g cream cheese
- 60g unsalted butter
- 100ml milk
- 6 egg yolks
- 60g cake flour
- 20g cornstarch
- 1 tsp vanilla extract
- 6 egg whites
- 100g granulated sugar
- 1/4 tsp cream of tartar
For Serving
- Confectioners’ sugar, for dusting
- Fresh strawberries, for garnish
- Strawberry sauce (prepared or homemade)
Instructions
- Preheat the oven: Set your oven temperature to 320°F (160°C) to prepare for baking the cheesecake.
- Melt ingredients: In a heatproof bowl over a double boiler, melt the cream cheese, unsalted butter, and milk together until smooth. Remove from heat and allow to cool slightly.
- Mix wet and dry ingredients: Whisk the egg yolks into the cooled cream cheese mixture. Sift in the cake flour and cornstarch, then add vanilla extract and mix until you achieve a smooth batter.
- Beat egg whites: In a separate large bowl, beat the egg whites until they become foamy. Add cream of tartar, then gradually add granulated sugar while continuing to beat until stiff peaks form.
- Fold mixtures: Gently fold the beaten egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture to maintain its airy texture.
- Prepare the pan: Line a cake pan with parchment paper. Pour the batter into the pan and tap gently on the counter to release any trapped air bubbles.
- Set up water bath: Place the cake pan inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the cake pan, creating a water bath for gentle, even baking.
- Bake the cheesecake: Bake for 1 hour. Once done, turn off the oven and let the cake remain inside for an additional hour to cool gradually.
- Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours to set properly.
- Serve: Before serving, dust the cheesecake liberally with confectioners’ sugar. Serve with strawberry sauce and fresh strawberries for a fresh, fruity contrast.
Notes
- Using a water bath helps prevent cracks and keeps the cheesecake moist and creamy.
- Be gentle when folding in the egg whites to maintain the light texture.
- You can make your own strawberry sauce by simmering fresh strawberries with sugar and a splash of lemon juice until thickened.
- Ensure all ingredients are at room temperature before mixing for better emulsification.
- Allow the cheesecake to chill thoroughly; this helps with slicing and enhances flavor.
