This pumpkin cotton cheesecake is a pumpkin version of the classic cotton cheesecake. Instead of using cream cheese, the recipe makes use of eggs — egg yolks for richness, and egg whites for a light and airy texture. Just like a soufflé, it is creamy and jiggle… and each bite is full of pumpkin flavor.
Unlike other cheesecakes, you don’t need expensive ingredients. With eggs, flour, and sugar, you can easily whip up this impressive dessert. And with our helpful tips, the first time will be a success! Simply mix together your batter ingredients, add in whipped egg whites, and bake in a water bath.
Eggs – use large, free range eggs.
Oil – use a light vegetable oil or canola oil.
Pumpkin puree – either homemade or canned will work.
Flour – all-purpose flour.
Sugar – use superfine or powdered sugar.
Whisk together the whole egg, egg yolk, pumpkin puree, and oil until smooth and creamy. Add the flour and gently whisk to combine.
In another clean bowl, beat the egg white, gradually adding the sugar. Mis the two batters together. Bake until golden and allow to cool completely.
It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.
Make sure to use superfine powdered sugar for the filling, otherwise, it will have a granular texture.
Mix the batter well before adding the egg whites. This will prevent lumps in the final cheesecake.
The whipped egg whites add air into the cheesecake, making it light. Once you add the whipped egg whites into the batter, it’s important not to overmix the batter.
Don’t open the oven door while baking…the temperature changes will cause cracks in the cheesecake!
Another big reason for cracked cheesecake is overbaking. You want to bake it to a point where it’s still somewhat jiggly in the middle.
Allow the cheesecake to cool slowly to prevent cracks from forming.
The Pumpkin Cotton Cheesecake can be stored in the refrigerator (in an airtight container) for up to 5 days.
In a small bowl, add one whole egg, three egg yolks, add pumpkin puree, and oil.
Combine these ingredients with a whisk until you have a fine, creamy texture.
Add the flour and whisk.
In another clean bowl, beat the egg white, gradually adding the sugar.
Pour the pumpkin batter into the whipped egg whites, and stir to combine.
Line a 16cm/6-inch springform cake tin with parchment paper.
Wrap it tightly with foil.
Pour the batter into the prepared mold.
Then place the cheesecake in a water bath.
Bake the cake at 150 degrees for 90 minutes until you get a fine, yellow, golden biscuit color. Allow to cool completely before removing from the tin.
The water bath helps to prevent cracks. The water prevents the cheesecake from drying out, which prevents the formation of cracks in the cheesecake.
To make a water bath, place the filled springform cake tin in a larger oven-safe container filled with water. There should be about ½” to 1” inch of water.