Try this Honey Cotton Cheesecake recipe, a delicious recipe and a different take on a traditional cheesecake.
It is officially holiday season around here and I could not be more overwhelmed. It’s kind of funny how spending money can snowball so quickly. We started off Friday morning with a clear cut list of what we needed for the weekend, yet we came home Saturday evening having spent way too much and with things that were definitely not on our list but will definitely make our holiday season, as well as others’ holiday season, a little brighter. Plus, I got some adorable ankle boots for only $8.98 from Target. It obviously wasn’t on the list but at $8.98, hello, I had to.
One thing that I’m realizing as the children get older is how much I love for them to experience holidays like I never got to. As I’m an only child, I never got to buy or make presents for my siblings. It was really fun last weekend to see them explore Target, trying to find the perfect gifts for each other. We also let the kids get us (parents) gifts and that was really cute. My son was so worried that my husband doesn’t have enough tools so he wanted to get all the tools and gadgets that Target had to offer.
After all that shopping this weekend, there was definitely nothing better than going home to some delicious desserts that we had made throughout the week. My body is definitely mad that I’m not eating healthier but my brain absolutely loves me.
- 1/4 cup milk
- 1/2 cup cream cheese
- 2 tablespoons butter
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 2 egg yolks
- 1/4 cup cake flour sifted
- 1 tablespoon corn starch sifted
- 2 egg whites
- 1 teaspoon lemon juice or white vinegar
- 1/4 cup sugar
Double boil the milk and cream cheese on the stove top. Mix well until there is no lumps left.
Remove the milk and cream cheese mixture from the stovetop. Add butter, honey, and vanilla extra in one at a time and mix well. Then mix egg yolks in.
Mix the flour and starch in until the texture is smooth without any lumps. Set aside.
Now onto the egg white better (meringue). Add lemon juice into the egg whites first. Use handheld mixer to whip out big bubbles first and then mix in half of the sugar. Keep mixing for another minute and then add the rest of the sugar into bowl. Turn the speed up to whip the batter until the batter forms a soft peak.
First fold 1/3 of meringue into the egg yolk batter and gently mixing them together by folding. Continue to fold another 1/3 of meringue in in this manner. Once it's well combined, fold in the rest of the meringue.
Line the entire 6-inch springform with parchment paper and preheat the oven at 355°F. Pour in the batter and place the springform on the lower rack of the oven. Bake it for 15 minutes and then lower the temperature to 245°F and bake for another 45 minutes. Broil for color if desire.
This recipe was converted from grams. Below are the ingredients in grams which will create a better cheesecake as we had to round slightly on some of the ingredients.
- Egg yolk batter: Milk 55 g, Cream cheese 60g, Butter 25g, Honey 32g, 2 t vanilla extract, Egg yolk 2, Cake flour (sifted) 30g, Corn starch (sifted) 8g
- Egg white batter: Egg white 2, Lemon juice or white vinegar 1 t, Sugar 35 g