- Flour type 00 60 grams
- Sugar 150 grams • 470 kcal
- Eggs 4 • 130 kcal
- Lemon juice 1 tablespoon
- Butter 60 grams • 717 kcal
- baking powder for desserts half a sachet
- Potato starch 1 tablespoon
- Powdered sugar 1 sprinkling
- Whole fresh milk 60 grams
- Creamy cheese 200 grams
The cotton soft cheesecake is a cake of Japanese origin, very easy to prepare, compact and light in color, whose name recalls the softness of the cotton ball. This recipe is prepared with a mixture of spreadable cheese, as is the classic American cheesecake, and it can be enjoyed at the end of the meal as a dessert but also as a snack. No worries: even if it is an oriental dessert, the ingredients to be used are all Italian and therefore they are easy to buy at the supermarket.
Divide the egg yolks from the egg whites and sprinkle a few drops of lemon (1). Add the sugar and whip electric whisk until you get a foamy and swollen consistency (2). Add the spreadable cheese to the mixture (3).
Add the butter (4). Mix and amalgamate everything (5) until you have a thick mixture. Add flour (6), starch, baking powder and milk.
Once you have a full-bodied dough (7), add the beaten egg whites and mix everything together, being careful not to make the egg whites collapse. Whip from bottom to top to avoid ruining the consistency. Take a hinged mold and cover it with baking paper at the base. Pour the mixture and bake in preheated oven at 180 degrees for 50 minutes. Let it cool and put the cotton soft cheesecake to rest in the refrigerator before serving.
The spreadable cheese can be bought in any supermarket and you have to choose it so that it is compact. Some of these instead lose the serum and are more difficult to use. Philadelphia cheese will be just fine. It is not necessary to use starch, but if you like particularly soft desserts then use it. For a great success, once baked, it is good that the cold cake is kept in the refrigerator. This is because the ingredients solidify to the best so as to enhance the compactness of the cake.