Hello, I am Marie. Today, I’m gonna show you how to prepare fluffy jiggly japanese cheesecake (egg whites) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. 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 foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have 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 200 ml whole milk
- Get 80 gr unsalted butter
- Prepare 180 gr cream cheese (NO low fat)
- Prepare 100 gr cake flour
- Make ready 1 tsp vanilla extract
- Prepare 7 egg whites (approximately 225 gr)
- Get 150 gr sugar
Steps 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 with this exceptional dish fluffy jiggly japanese cheesecake (egg whites) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
