Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, fluffy jiggly japanese cheesecake (egg whites). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Fluffy Jiggly Japanese Cheesecake (Egg Whites) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something that I have loved my whole life.

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To get started with this recipe, we have to 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 that.

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

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

Japanese cheesecake is made light and fluffy by whipping up egg whites. We're aiming for a soft peak, which will help the cheesecake be fluffy and jiggly. Fluffy Jiggly Japanese Cheesecake (Egg Whites) step by step. Brush with butter then line the base and the side with parchment paper.

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.

Put milk, butter and cream cheese in a heat-resistant bowl. Sift flour and corn starch into the cream cheese and egg yolks mixture. Beat the egg whites that were saved earlier while using the egg yolks, gradually add sugar in the egg whites while beating them until stiff. Slowly fold in the egg whites into egg yolks mixture bowl and ix until they are well incorporated. 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!

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