Recipe of Award-winning Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Fluffy Jiggly Japanese Cheesecake (Egg Whites).

Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fluffy jiggly japanese cheesecake (egg whites). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Fluffy Jiggly Japanese Cheesecake (Egg Whites) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something that I have loved my whole life.

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

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

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

Instructions 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’s going to wrap this up with this special food fluffy jiggly japanese cheesecake (egg whites) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *