Hi, I’m Kate. Today, I will show you a way to make fluffy jiggly japanese cheesecake (egg whites) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fluffy Jiggly Japanese Cheesecake (Egg Whites) Recipe
Fluffy Jiggly Japanese Cheesecake (Egg Whites) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Fluffy Jiggly Japanese Cheesecake (Egg Whites):
- Get whole milk
- Prepare unsalted butter
- Take cream cheese (NO low fat)
- Prepare cake flour
- Take vanilla extract
- Get egg whites (approximately 225 gr)
- Get 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.
So that’s going to wrap it up for this special dish fluffy jiggly japanese cheesecake (egg whites) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
