Recipe: Delicious Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Fluffy Jiggly Japanese Cheesecake (Egg Whites). In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. 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.

Japanese cheesecake is made light and fluffy by whipping up egg whites. We're aiming for a soft peak, which will help the cheesecake be fluffy and jiggly. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. You can cook Fluffy Jiggly Japanese Cheesecake (Egg Whites) using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Fluffy Jiggly Japanese Cheesecake (Egg Whites)

1. You need 200 ml of whole milk.
2. It's 80 gr of unsalted butter.
3. It's 180 gr of cream cheese (NO low fat).
4. Prepare 100 gr of cake flour.
5. It's 1 tsp of vanilla extract.
6. Prepare 7 of egg whites (approximately 225 gr).
7. It's 150 gr of sugar.

The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly. 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. This is why you need to be extra mindful while making meringue and while incorporating it into the mixture.

Fluffy Jiggly Japanese Cheesecake (Egg Whites) 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..

Japanese cheesecake, also known as Japanese cotton cake, soufflé cheesecake, or jiggly cake, is a bouncy and light confection with similar ingredients to regular cheesecake, but of lighter and fluffier texture. 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. Set aside the cake batter as you beat the egg whites into stiff peaks (see below for egg beating tips). Please scroll below to see proper egg white beating steps. Scrape the spatula along the curve, gently scooping up the batter and egg whites.