Fluffy Jiggly Japanese Cheesecake (Egg Whites)
Fluffy Jiggly Japanese Cheesecake (Egg Whites)
Cooking Instructions
- 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.
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