Description
An ultra-light, fluffy twist on the classic tiramisu, this Japanese-style cotton cheesecake is infused with espresso and dusted with cocoa for a gluten-free, melt-in-your-mouth dessert that’s as delicate as a cloud.
Ingredients
Units
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Cheesecake:
- 6 oz cream cheese, softened
- 1/4 cup milk
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup almond flour (or finely ground oat flour for GF option)
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3 tablespoons sugar (for meringue)
- Cocoa powder, for dusting
Instructions
- Preheat oven to 320°F (160°C). Line and grease a 6-inch round cake pan, and wrap outside with foil to prepare for a water bath.
- Melt cream cheese with milk over low heat, stirring until smooth.
- Remove from heat and stir in egg yolks, sugar, espresso powder, and vanilla.
- Add almond flour and mix until smooth.
- Beat egg whites with cream of tartar until stiff peaks form.
- Fold the meringue into the cream cheese mixture gently.
- Pour into prepared pan and place inside a larger pan filled with hot water.
- Bake for 55–60 minutes until set and golden. Cool in the oven with the door cracked.
- Chill the cake for at least 2 hours before serving. Dust with cocoa powder.
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg