How to Prepare Perfect Fluffy Jiggly Japanese Cheesecake (Egg Whites)
Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Award-winning Fluffy Jiggly Japanese Cheesecake (Egg Whites). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fluffy Jiggly Japanese Cheesecake (Egg Whites), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Jiggly Japanese Cheesecake (Egg Whites) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can have Fluffy Jiggly Japanese Cheesecake (Egg Whites) using 7 ingredients and 8 steps. Here is how you cook that.
Ingredients and spices that need to be Get to make Fluffy Jiggly Japanese Cheesecake (Egg Whites):
- 200 ml whole milk
- 80 gr unsalted butter
- 180 gr cream cheese (NO low fat)
- 100 gr cake flour
- 1 tsp vanilla extract
- 7 egg whites (approximately 225 gr)
- 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.
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