Recipe: Delicious Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Recipe: Delicious Fluffy Jiggly Japanese Cheesecake (Egg Whites) Delicious, fresh and tasty.

Fluffy Jiggly Japanese Cheesecake (Egg Whites). Fluffy Jiggly Japanese Cheesecake. featured in American Vs. Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

The jiggly cheesecake has been popularized in Japan, they start with lining the pan with raisins, then there is the cheesecake then a very smooth rounded top.

Beat the egg whites that were saved earlier while using the egg yolks, gradually add sugar in the egg whites while beating them until stiff.

Step by step on how to make Fluffy and Light Japanese Cheesecake.

You can have Fluffy Jiggly Japanese Cheesecake (Egg Whites) using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Fluffy Jiggly Japanese Cheesecake (Egg Whites)

1. It’s of whole milk.

2. It’s of unsalted butter.

3. You need of cream cheese (NO low fat).

4. Prepare of cake flour.

5. You need of vanilla extract.

6. You need of egg whites (approximately 225 gr).

7. Prepare of sugar.

I would like something very fluffy and light like a sponge cake but still tastes cheese in it.

I saw a short video posted by Buzzfeed on how jiggly, fluffy and light cotton Japanese cheesecake is and it is immediately caught my eye.

Grαduαlly αdd the sugαr while continuing to beαt until you see hαrd peαks when lifting the mixer up.

Tαke αbout ¼ of the egg whites αnd fold them into the egg yolk mixture, then repeαt with the remαining egg whites until the bαtter is.

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 its 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!!! Its so soft and fluffy..

A light and fluffy cheesecake made with whipped eggs and very little cream cheese.

In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak.

Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks.

A super cute fluffy, jiggly Totoro cheesecake: pillowy soft, cotton-y, light-as-air cheesecake with just a hint of sweetness. #cheesecake I love him so much because he's a fluffy Japanese cheesecake dressed up as Totoro.

Can you imagine if there was a giant cheesecake that you could lie down on.