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

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way 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 little bit tasty. This will be really delicious.

Fluffy Jiggly Japanese Cheesecake. featured in American Vs. Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

Fluffy Jiggly Japanese Cheesecake (Egg Whites) is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something that I have loved my entire life.

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

Grαduαlly αdd the sugαr while continuing to beαt until you see hαrd peαks when lifting the mixer up. Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese. The airy, fluffy cheesecake is made with egg whites whipped to stiff 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.

Jiggly Japanese Cheesecake With Large Egg Yolks, Cream Cheese, Butter, Milk, Mccormick Pure Vanilla Extract, Flour, Cornstarch, Large Egg Whites Beat egg yolks in large bowl with wire whisk; set aside. Mix cream cheese, butter and milk in small saucepan on medium heat until melted and. Fluffy, creamy, light and airy, this Souffle Cheesecake (or Japanese Cheesecake) is lightly sweetened, slightly tangy, and perfect served sprinkled with powdered sugar Use cold egg whites to make the egg white mixture - they will whip up easier leading to a better texture in your cheesecake. Cotton soft, light, fluffy and the best Japanese cheesecake. This is a tried and tested Japanese cheesecake recipe.

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