Recipe: Yummy 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.

Beat egg whites and cream of tartar in separate large bowl with electric mixer on medium speed until soft peaks form. (If using a freestanding mixer, use wire whisk attachment.) Increase speed to medium-high. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. 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 cook that.

Ingredients of Fluffy Jiggly Japanese Cheesecake (Egg Whites)

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

The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly. 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. All of the beautiful fluffiness and jiggly texture of a japanese cheesecake comes from the egg whites that are used in the recipe.

Fluffy Jiggly Japanese Cheesecake (Egg Whites) step by 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..
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..

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. Jiggly Japanese cheesecake — by now the stuff of legends. A confection with a sweet fluffy crumb that defies gravity. A cottony "cheesecake" made with eggs and cream cheese that is a delight to both eat and hold.