Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Steps Cook Recipes Fluffy Jiggly Japanese Cheesecake (Egg Whites) using 7 ingredients and 8 steps

Fluffy Jiggly Japanese Cheesecake (Egg Whites) -

You can cook Fluffy Jiggly Japanese Cheesecake (Egg Whites) using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients make Fluffy Jiggly Japanese Cheesecake (Egg Whites)

1. It's 200 ml whole milk.
2. Prepare 80 gr unsalted butter.
3. You need 180 gr cream cheese (NO low fat).
4. Prepare 100 gr cake flour.
5. It's 1 tsp vanilla extract.
6. It's 7 egg whites (approximately 225 gr).
7. It's 150 gr sugar.

Fluffy Jiggly Japanese Cheesecake (Egg Whites) step by step

1. Preheat the oven to 320°F. Fill a pan (diameter minimum 10 in) with water about 1/3 height. Put this pan in the oven while preheat the oven to 320°F. Prepare another pan diameter 8 in. Brush with butter then line the base and the side with parchment paper. Set aside..
2. Put milk, butter and cream cheese in a heat-resistant bowl. Place this bowl on a pot filled with boiling water over low heat. Stir it until everything gets dissolved. remove the bowl and strain it to get smooth batter. Leave it to warm / not hot anymore..
3. After the mixture gets cool down, add flour and vanilla. Stir until smooth..
4. Beat the egg whites on low speed until foamy. Then, add the sugar in 3 batches. Beat on medium or medium high until soft peaks form..
5. With a spatula, fold in the meringue into the cheese mixture in 3-4 batches..
6. Pour the mixture into the pan that has been prepared. Put the pan in the oven by placing it in a pan filled with water. Bake for 70 - 85 minutes. Test with skewer to see if it's done. The skewer should come out clean..
7. Once cooked, remove it from the oven, leave it for a few minutes then take the cake out from the pan. Leave it on the wire rack until it gets cool..
8. Enjoy!!! It's so soft and fluffy..

Fluffy Jiggly Japanese Cheesecake (Egg Whites) - Thank you and good luck