Fluffy Jiggly Japanese Cheesecake (Egg Whites)
Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, fluffy jiggly japanese cheesecake (egg whites). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined. Unlike its denser, New York cheesecake cousin, our version of bouncy cheesecake uses whipped egg whites to make it a mile high and give it just the right jiggle … go ahead, give it a wiggle!

Fluffy Jiggly Japanese Cheesecake (Egg Whites) is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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):
  1. Make ready 200 ml whole milk
  2. Make ready 80 gr unsalted butter
  3. Make ready 180 gr cream cheese (NO low fat)
  4. Get 100 gr cake flour
  5. Take 1 tsp vanilla extract
  6. Take 7 egg whites (approximately 225 gr)
  7. Make ready 150 gr sugar

In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour. Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.

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.

Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks. Turn on high speed to beat until egg white is turning white and forming slightly firm. The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly. This is the secret of making fluffy cheesecake.

So that’s going to wrap it up for this special food fluffy jiggly japanese cheesecake (egg whites) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!