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Ingredient
Fluffy Jiggly Japanese Cheesecake (Egg Whites)
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Ingredient
200 ml
whole milk
80 gr
unsalted butter
180 gr
cream cheese (NO low fat)
100 gr
cake flour
1 tsp
vanilla extract
150 gr
sugar
Cooking instructions
* Step 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.
* Step 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.
* Step 3
After the mixture gets cool down, add flour and vanilla. Stir until smooth.
* Step 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.
* Step 5
With a spatula, fold in the meringue into the cheese mixture in 3-4 batches.
* Step 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.
* Step 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.
* Step 8
Enjoy!!! It's so soft and fluffy.
Note: if there is a photo you can click to enlarge it
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