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["Position the oven rack to its lowest setting and pre-heat oven to 325u00b0 F. Prepare a double boiler by adding 2"" of water to a pot set over medium heat and placing a bowl that fits snugly on top of it.", "Add the cream cheese, butter, and milk to the bowl. Stir occasionally and allow to thoroughly melt, about 10 minutes. Use a whisk and make sure the mixture is smooth and creamy. Remove from heat and set aside.", "Allow the cream cheese mixture to cool for five minutes and then sift in the cake flour and corn starch. Use your KitchenAid(R) 5-Speed Ultra PowerTM Hand Mixer to thoroughly combine.", "Add the salt, two of the egg yolks, and mix well until the eggs are combined. Continue doing this two egg yolks at a time. Add the lemon zest, lemon juice, orange zest, and mix to combine. Set aside.", "To make the meringue, add six egg whites to a large steel or glass bowl along with the cream of tartar. Make sure to thoroughly clean the Hand Mixer and then beat the egg whites on medium speed for 45 seconds. Add the granulated sugar and mix on high until medium peaks have formed, about 5-7 minutes.", "Use a spatula to add 1/3 of the meringue to the cream cheese mixture, making sure to fold it in gently. The idea is to keep all of the beaten air in the mixture and not deflate it. Once the meringue is folded in, add another 1/3 of the meringue and keep repeating this process until everything is well combined.", "Pour the batter into a 9""x2"" spring form pan and use extra wide tin foil to cover the bottom. Bring the foil up to the edges of the pan. Repeat this with one more layer of tin foil.", "Fill a large roasting pan with 2"" of water and place in the oven. Carefully place the pan filled with the batter in the middle of the roasting pan and bake for 70 minutes, making sure not to open the oven door. You will know the cotton cheesecake is ready when you press down on it, and it feels firm, but bounces back.", "Turn the oven off, open the oven door a few inches or stick a wooden spoon so the oven won't close all the way, and let the cake rest in the oven for 30 minutes.", "For the caramel", "While the cotton cake is baking, make the caramel sauce by defrosting the frozen raspberries in the microwave. Place the raspberries in a strainer set over a liquid measuring cup and use a spoon to press as much liquid into the cup as possible. Remove the strainer and add enough heavy cream to the raspberry juice to total 3/4 cup.", "Add one cup of granulated sugar and 1/4 of water to the small saucepan from the KitchenAid(R) Tri-Ply Copper 10-Piece Set. Cook over medium heat for six minutes and then crank the heat to medium-high and cook for roughly eight minutes or until the sugar mixture is dark amber in color. Make sure not to burn the sugar (the mixture goes from pale amber to dark amber very quickly).", "As soon as that happens, turn the heat off and carefully pour in the cream and raspberry mixture. Everything will bubble vigorously, but remain calm and carefully whisk the mixture. Add the butter, salt, and sugar mixture, and continue whisking.", "Once the bubbling subsides, turn the heat back on to medium-low and cook for another five minutes, stirring often. Remove from heat and set aside. The caramel will thicken up as it cools and will keep in the refrigerator for 5-7 days.", "After the cotton cheesecake rests in the oven for 30 minutes, place it on the counter and remove it from the spring form pan. Allow to cool for another two hours or ideally overnight in the refrigerator.", "When ready to serve, cut as piece and drizzle it with caramel sauce. Enjoy!"]
