Gluten-free cotton soft cheesecake –
Lately runs the network a recipe of the cotton soft cheesecake or Japanese cheesecake with just 3 ingredients (eggs, white chocolate, and soft cheese), but reading the comments it seems not giving exciting results. This recipe is more complete and the cake is very soft and delicate, perfect for dunking in the cappuccino. I haven’t included white chocolate, which may well be added, decreasing the amount of sugar.
Preparation time 1 hour and 40 minutes
125 grams of vanilla sugar (*)
50 grams of butter
200 grams of Philadelphia
half glass of milk
half lemon’s juice
80 grams of gluten-free flour (I used the BiAglut flour)
8 grams of baking powder
a pinch of salt
(*) store the white sugar in a jar containing a vanilla bean
In a bowl, mix the softened butter at room temperature, Philadelphia, sugar, lemon juice and milk; add the yolks and whisk, then add the gluten-free flour, sifted with baking powder and whisk again.
Add the egg whites beaten with a pinch of salt, stirring from the bottom up not to dismantle them. Pour the mixture into a baking pan of 24 cm in diameter and bake in a bain-marie at 160°C for 80 minutes.
When cool, dust with powdered sugar.