Hello, I’m Elise. Today, we’re going 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. Nowadays, I will make it a little 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 recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. 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):
- Prepare 200 ml whole milk
- Get 80 gr unsalted butter
- Make ready 180 gr cream cheese (NO low fat)
- Get 100 gr cake flour
- Take 1 tsp vanilla extract
- Make ready 7 egg whites (approximately 225 gr)
- Prepare 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 this up for this distinctive dish fluffy jiggly japanese cheesecake (egg whites) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
