Easiest Way to Prepare Ultimate Fluffy Jiggly Japanese Cheesecake (Egg Whites)
Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, How to Make Homemade Fluffy Jiggly Japanese Cheesecake (Egg Whites). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fluffy Jiggly Japanese Cheesecake (Egg Whites), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Jiggly Japanese Cheesecake (Egg Whites) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must 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.
Ingredients and spices that need to be Make ready to make Fluffy Jiggly Japanese Cheesecake (Egg Whites):
- 200 ml whole milk
- 80 gr unsalted butter
- 180 gr cream cheese (NO low fat)
- 100 gr cake flour
- 1 tsp vanilla extract
- 7 egg whites (approximately 225 gr)
- 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.
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So that is going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Award-winning Fluffy Jiggly Japanese Cheesecake (Egg Whites). Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!