Simple Way to Make Any-night-of-the-week Fluffy Jiggly Japanese Cheesecake (Egg Whites)
Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to prepare a special dish, fluffy jiggly japanese cheesecake (egg whites). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Fluffy Jiggly Japanese Cheesecake (Egg Whites) is among the favorite food menus that will be sought by many people over the internet. If you're the one that is seeking the recipe information, then right here is the right website page. We convey the steps to how in order to cook and also the ingredients needed. Do not forget to also display related videos as additional information.
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.
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 achieve that.
Ingredients of Fluffy Jiggly Japanese Cheesecake (Egg Whites)
- You need 200 ml of whole milk.
- Take 80 gr of unsalted butter.
- Get 180 gr of cream cheese (NO low fat).
- Get 100 gr of cake flour.
- It's 1 tsp of vanilla extract.
- Take 7 of egg whites (approximately 225 gr).
- It's 150 gr of sugar.
Fluffy Jiggly Japanese Cheesecake (Egg Whites) instruction manuals
- 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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