egg white vanilla cotton cheesecake

Egg white vanilla cheesecake

Every year without fail, those who bake new year cookies are left with a lot of egg white to use up. The majority of cookies uses egg yolks, either as part of the list of ingredients or for glazing. Hence 4 batches of cookies means around 500 grams of egg whites sitting in the fridge.

I was inspired by a cheesecake baked by Dr Leslie Tay of ieatishootipost. He is a very precise person when it comes to baking and I love to read his detailed posts. He made a very beautiful ‘crease-and-wrinkle-free’ japanese cotton cheesecake. Just reading through the post makes me want to jump up and give it a try myself.

I made a japanese cotton cheesecake back in 2012. It was ugly but delicious. The top was wrinkled, the sides were wrinkled but I was so pleased back then that the cake didn’t crack. Now is the time to try to make a pretty japanese cotton cheesecake but since I had copious amount of egg white sitting in the fridge, I thought, why not change it to omit egg yolks?

Egg white vanilla cotton cheesecake (recipe adapted from Diana’s Desserts and methods as per ieatishootipost)

  • 125 grams cream cheese
  • 25 grams caster sugar
  • 3 tbsp sweetened condensed milk
  • 30 grams unsalted butter
  • 150 grams heavy whipping cream
  • 1/2 tbsp lemon juice (add more if you like a tangier taste)
  • 1 tsp vanilla bean paste
  • 30 grams cake flour
  • 10 grams corn starch
  • 1/4 tsp salt
  • 150 grams egg white
  • 1/4 tsp cream of tartar
  • 25 grams caster sugar
  1. Grease the sides and line the bottom of a 7 inch round pan. Do not use the type with removable bottom. Prepare a 10 inch round pan to use for water bath for the cake.
  2. Preheat oven to 200 C. Start boiling water for use for the water bath.
  3. Sift cake flour, corn starch and salt in a bowl. Set aside.
  4. Whisk heavy whipping cream into stiff peaks. Set aside in the fridge.
  5. Melt cream cheese over a hot water bath. Whisk to smoothen.
  6. Add in caster sugar and whisk to combine.
  7. Remove from heat, add in unsalted butter and whisk to combine.
  8. Add in lemon juice and vanilla bean paste. Whisk to combine.
  9. Add in sifted dry ingredients. Whisk gently to combine.
  10. Gently fold in whipping cream until well combined.
  11. Whisk egg white until frothy. Add in cream of tartar and whisk until bubbles become smaller.
  12. Gradually add in sugar and whisk until just before soft peaks. For a picture of the meringue at this stage, visit ieatishootipost’s website tagged above.
  13. Fold in meringue to the cream mixture 1/3 at at time.
  14. Pour mixture into prepared pan and rap a few times on the counter top to get rid of large bubbles. Place pan into the 10 inch round pan.
  15. Carefully pour hot water into the 10 inch pan until it reaches about halfway of the height of the 7 inch pan.
  16. Bake on the lowest rack in the oven for 18 minutes.
  17. Lower temperature to 160 C and bake for another 12 minutes.
  18. Turn off the oven and leave cake in the oven for 30 minutes.
  19. Open the door of the oven slightly for 10 minutes.
  20. Remove cake and jiggle pan to loosen cake.
  21. Turn cake over onto a plate lined with grease proof paper. Place another plate over the bottom of the cake and turn over carefully. Remove the parchment paper.
  22. Chill the cake in the fridge for at least 4 hours before serving.

Egg white vanilla cheesecake1

My cake is not perfect since I over whipped the egg whites to slightly past soft peak stage. I was also using 2-3 days old egg white. Hence the batter was not as pour-able as it should have been. The perfect batter should smoothen out on its own when you pour it in the pan. I had to smoothen out mine with a spatula and this shows up as uneven crust on the surface of the cake.

I am pleased with the texture of the cake. It is light, with a milky fragrance from the cream and a hint of vanilla.

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