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We hope you got benefit from reading it, now let’s go back to fluffy jiggly japanese cheesecake (egg whites) recipe. You can have fluffy jiggly japanese cheesecake (egg whites) using 7 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Fluffy Jiggly Japanese Cheesecake (Egg Whites):
- Take 200 ml whole milk
- Provide 80 gr unsalted butter
- Provide 180 gr cream cheese (NO low fat)
- Use 100 gr cake flour
- You need 1 tsp vanilla extract
- Prepare 7 egg whites (approximately 225 gr)
- Provide 150 gr sugar
Instructions to make Fluffy Jiggly Japanese Cheesecake (Egg Whites):
- 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.
- 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.
- After the mixture gets cool down, add flour and vanilla. Stir until smooth.
- 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.
- With a spatula, fold in the meringue into the cheese mixture in 3-4 batches.
- 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.
- 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.
- Enjoy!!! It's so soft and fluffy.
A light and fluffy cheesecake made with whipped eggs and very little cream cheese. In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Cotton soft, light, fluffy and the best Japanese cheesecake. This is a tried and tested Japanese cheesecake recipe.
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