This cotton cheesecake is light, airy, and melts in your mouth with a delicate cloud-like texture.

Scale

5 large eggs, room temperature

1/4 teaspoon cream of tartar

8 oz cream cheese, softened

1/4 cup unsalted butter

1/3 cup milk

1/2 cup granulated sugar

1/2 cup cake flour

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 tablespoon lemon juice

Powdered sugar for dusting

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1. Line and prepare your cake pan.

2. Melt cream cheese, butter, and milk together until smooth.

3. Add egg yolks, vanilla, and lemon juice.

4. Sift in flour and cornstarch.

5. Whip egg whites with cream of tartar and sugar to soft peaks.

6. Fold meringue gently into batter.

7. Bake in a water bath at 320°F for 60–70 minutes and cool gradually.

Do not overbeat egg whites.

Cool gradually to prevent cracks.

Best served chilled.