Honey Cotton Cheesecake

• Vegetarian

• Refrigerated

  • 2 Egg whites
  • 2 Egg yolks

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/4 cup Cake flour
  • 1 tbsp Corn starch
  • 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Lemon juice or white vinegar

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Cream cheese
  • 1/4 cup Milk

Found on unitedmomsnetwork.com

Description

Directions

• 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 its 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.