Recipe Cotton Cheesecake

To prepare this dish

Ingredient list

Cotton cheescake filling

300 g French cream cheese
100 g whole milk
100 g Excellence whipping cream 35% fat
60 g Elle & Vire all Purpose butter 82% fat
190 g egg whites
110 g egg yolks
2 g egg white powder
40 g strong flour (T45, approximately 14% protein)
60 g corn starch
120 g granulated sugar
12 g lemon juice

Elle & Vire products used

French cream cheese

Excellence whipping cream 35% fat

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Cotton cheescake filling

   • Heat the cream cheese, milk, cream, and butter to 40°C (do not heat above 50°C).
   • Add the yolks followed by the sifted together flour and cornstarch.
   • Combine then strain through a sieve.
   • Beat the egg whites until stiff with the combined sugar and powdered egg whites.
   • Add the lemon juice.
   • Gently combine the two mixtures to obtain a smooth, shiny batter.
2. 2

   Assembly and baking

   • Butter the rings and line the bottoms with two layers of aluminium foil (for watertightness).
   • Cut out two 8 cm wide strips of Teflon® paper.
   • Butter them and sprinkle with icing sugar.
   • Line the rings with the strips.
   • Place the rings in a deep ovenproof dish.
   • Pour the batter into the rings.
   • Pour hot water into the dish (to 4 cm up the sides of the rings).
   • Bake in a 160°C convection oven for 15 minutes then for 50 minutes at 120°C (with the damper open and the fan on high).

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