There’s a more traditional way of making Japanese cotton cheesecake where you need to use cake flour and a bunch of other ingredients but I didn’t have any cake flour in the house so I cheated a little and made this much simpler version of it with half the ingredients!Huntress said that “cotton” reminded her of cotton candy when I told her about it so she said the idea of it sounded questionable but I assure you it’s absolutely scrumptious!
1 cup white chocolate wafers
120g cream cheese
cream of tartar (optional to help stabilize the eggwhites)
1. Separate your eggs and place the egg whites in the fridge until you need to use them
2. Melt your white chocolate in a double boiler. Then mix in your cream cheese until smooth.
5. Fold the cream cheese mixture into the egg whites.
6. Line your bake pan with parchment paper. Make sure you grease both sides of the parchment paper with oil/butter to make sure that the cake doesn’t crack when it shrinks down. Then drop the cake pan on the counter a few times to get rid of the bubbles.
7. Bake the cheesecake in the oven over a hot water bath at 350F for 15 minutes and then 325F for 15 minutes. Then keep it in the oven and let it bake with the left over heat for 15 minutes. This will help prevent cracks
8. Munch! You can top the cake with fruit, brush the cake with some jam or dust it with powdered sugar for an extra yummlicious touch.