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Directions

Preparation:

1. Line the bottom and side of the springform pan with parchment paper, extending about 2 inches above the pan.

   Wrap the pan with several sheets of foil, sealing it completely to prevent water from seeping in.

2. Fill a large baking pan halfway with water and place it in the oven on the lowest rack.

   Preheat the oven to 315°F (157°C).

Prepare the Egg Whites:

1. Separate the eggs, placing the egg whites into a mixing bowl and the yolks into a measuring cup.

2. Beat the egg whites on Low speed for 30 seconds.

   Increase the speed to Medium Low and beat for another 30 seconds or until foamy.

   Add the cream of tartar.

   Increase the speed to Medium High and beat until the egg whites just start to thicken.

   Gradually add 1/4 cup sugar, continuing to beat until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

Prepare the Cream Cheese Mixture:

1. In a separate bowl, mix the cream cheese and milk on Low speed until creamy and smooth (approximately 2-3 minutes).

   Add the butter, remaining 1/4 cup sugar, and lemon juice and beat for 1 minute.

   Add the flour and corn starch and mix for another minute.

   Finally, add the egg yolks and mix for 1 more minute. Strain the batter using a sieve to ensure smoothness.

Combine Mixtures:

1. Gently fold 1/3 of the beaten egg whites into the cream cheese mixture until mostly incorporated.

   Repeat this process with the remaining egg whites, folding gently each time to avoid deflating the mixture.

Bake the Cheesecake:

1. Pour the batter into the prepared springform pan.

   Smooth the top with a spatula.

   Gently lift and drop the pan on the counter about 6 times to remove any large air bubbles.

2. Place the springform pan into the water bath and bake for 1 hour and 10 minutes.

   Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.

   If needed, bake for an additional 10-15 minutes to brown the top.

Cooling:

1. Turn off the oven, open the oven door slightly (about 2-3 inches), and let the Cotton Cheesecake cool in the oven for 1 hour.

   This helps prevent the cake from deflating too much.

Refrigeration:

1. Remove the cake from the springform pan and place it on a plate.

   Refrigerate for at least 4 hours before serving to set the texture and flavor.

Serving:

1. Serve the Cotton Cheesecake with fresh fruit, fruit puree, chocolate sauce, whipped cream, or any topping of your choice.

   Store any remaining portions in the refrigerator for up to 1 week.