Step 1

Place the 8 inch springform pan inside a slow cooker liner / bag. Secure the bag using 2 silicone cooking bands or cooking twine. Wrap the springform pan with 3 sheets of heavy duty aluminum foil. Press the foil firmly around the pan. Fold down the excess foil and crimp around the pan.

Step 2

Brush a generous amount of butter inside the pan coating it evenly. Line the bottom and side of the pan with parchment paper cut to size.

Step 3

Preheat the oven to 300 F (149 C).

Step 4

Separate the egg yolks from the egg whites.

Step 5

Add the cream cheese into the bowl of a stand mixer. Mix on Medium Low speed for 30 seconds. Reduce the speed to Low and gradually add the milk. Once the milk and cream cheese are combined, mix on Medium speed until smooth, approximately 2 minutes.

Step 6

Add the butter, 1/4 cup sugar and lemon juice. Mix on Medium speed until incorporated, approximately 1 minute.

Step 7

Sift the all-purpose flour, corn starch and cocoa powder into the mixing bowl. Mix on Medium speed until combined, approximately 2 minutes.

Step 8

On Low speed, add the egg yolks and mix until combined, approximately 1 minute.

Step 9

Transfer the batter into a sieve. Work the batter through the sieve using a spatula. Be sure to scrape the batter from the underside of the sieve as well.

Step 10

In a clean and dry mixing bowl, add the egg whites. Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat until the eggs are foamy, another 30 seconds. Add the cream of tartar. Beat the egg whites on Medium High speed until they start to thicken and increase in volume. Gradually add the remaining 1/4 cup sugar. Continue beating until the egg whites reach a medium to firm peaks stage, approximately 3 minutes.

Step 11

Add 1/3 beaten egg whites to the batter and gently fold until mostly incorporated. Add another 1/3 egg whites and continue folding gently. Add the remaining egg whites and fold until just incorporated, approximately 50 folds total. Do not over-mix the batter.

Step 12

Transfer the batter into the prepared springform pan. Using a spatula, spread the batter evenly into the pan and smooth out the top. Tap the pan on the counter a few times to remove any large air bubbles.

Step 13

Place the springform pan into the larger 14.5 inch by 11 inch baking pan, the water bath.

Step 14

Place both pans into the center of the oven.

Step 15

Add 7 cups boiling water into the larger pan filling it about 1 inch high.

Step 16

Bake the cake for 100 minutes / 1 hour and 20 minutes.

Step 17

Turn off the oven and continue baking the Chocolate Cotton Cheesecake for another 60 minutes using the residual heat.

Step 18

Remove the cake from the oven. Remove the foil and liner bag.

Step 19

Release and remove the springform pan. Unwrap the parchment paper around the cake.

Step 20

Invert the top of the cake onto a plate covered with parchment paper. Remove the bottom pan and parchment circle. Replace with a new parchment circle. Flip the cake onto a cake plate.

Step 21

Let the cake cool to room temperature, approximately 30 minutes.

Step 22

Place the cake into the refrigerator and chill for at least 4 hours.

Step 23

Decorate the top of the Chocolate Cotton Cheesecake using a cake stencil and powdered sugar. Optionally, serve the cake with fresh fruit and whipped cream.

Step 24

Refrigerate any remaining portions and enjoy within the week.