Cotton cheesecake

Cotton Cheesecake

Cream cheese Cheesecake


For 5 servings

Cotton Cheesecake

260 g Debic Stand and Overrun

50 g Debic Cake butter

250 g Debic Creamcheese

1 st lemon zest and juice

1 st tangerine zest

5 g vanilla sugar

7 g salt

190 g egg yolks

140 g flour

60 g cornstarch

340 g egg white

330 g fine sugar


Mix the Debic creamcheese with the salt, vanilla sugar, egg yolks, lemon zest and juice and tangerine zest Ziff the flour with the cornstarch Melt the butter than add the Debic whipped cream without sugar Beat the egg whites lightly with the sugar Mix the flour with the creamcheese and add the and butter cream mixture Carefully fold in the egg whites


Divide into closed 16 cm molds, 220 g per mold Put a closed plate off hot water in the oven and place the baking sheet with the cakes on it Bake at 130°C for 2.5 hours keep the lid of the over closed Make a metal iron hot and press it when the cakes come out of the oven in the middle

Finishing touch

finish with decoration snow

Recipe tags Cream cheese Cheesecake