Simple Way to Make Favorite Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Fluffy Jiggly Japanese Cheesecake (Egg Whites).

Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, fluffy jiggly japanese cheesecake (egg whites). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Fluffy Jiggly Japanese Cheesecake (Egg Whites) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook fluffy jiggly japanese cheesecake (egg whites) using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fluffy Jiggly Japanese Cheesecake (Egg Whites):

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

Steps to make Fluffy Jiggly Japanese Cheesecake (Egg Whites):

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..

So that is going to wrap this up with this exceptional food fluffy jiggly japanese cheesecake (egg whites) recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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