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Fluffy Jiggly Japanese Cheesecake (Egg Whites)

To make Fluffy Jiggly Japanese Cheesecake (Egg Whites) you need 7 ingredients and 8 steps. Here is how you do it.

Ingredients of Fluffy Jiggly Japanese Cheesecake (Egg Whites) :

Provide whole milk.

You need to prepare unsalted butter.

Prepare cream cheese (NO low fat).

Prepare cake flour.

You need vanilla extract.

Use egg whites (approximately 225 gr).

Prepare sugar.

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instructions :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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Fluffy Jiggly Japanese Cheesecake (Egg Whites), family's new favorite!