Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fluffy jiggly japanese cheesecake (egg whites). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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. Fluffy Jiggly Japanese Cheesecake (Egg Whites) Pawon Indo Bule. 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!

Fluffy Jiggly Japanese Cheesecake (Egg Whites) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Fluffy Jiggly Japanese Cheesecake (Egg Whites) is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook fluffy jiggly japanese cheesecake (egg whites) using 7 ingredients and 8 steps. Here is how you cook it.

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. Prepare 180 gr cream cheese (NO low fat)
4. Take 100 gr cake flour
5. Take 1 tsp vanilla extract
6. Get 7 egg whites (approximately 225 gr)
7. Make ready 150 gr sugar

How is a japanese cheesecake so fluffy. All of the beautiful fluffiness and jiggly texture of a japanese cheesecake comes from the egg whites that are used in the recipe. Any japanese cheesecake will get most of its structure from the merengue you make using the egg whites.. Now, work on the egg whites.

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.

Using a stand mixer or a hand blender. Turn on high speed to beat until egg white is turning white and forming slightly firm. We're aiming for a soft peak, which will help the cheesecake be fluffy and jiggly. You want your egg whites to look like almost fully whipped egg whites, but when you pull your whisk up from the whites, the whites will gently fold over like the tip of a nice swirl of soft. Japanese Cheesecake is like nothing you've ever tried before, is similar in name with the American version, but the texture of fluffy to jiggly come to mind, where the typical American cheesecake is dense and tangy in flavor.

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