How to Make Perfect Fluffy Jiggly Japanese Cheesecake (Egg Whites)

How to Make Perfect Fluffy Jiggly Japanese Cheesecake (Egg Whites) Delicious, fresh and tasty.

Fluffy Jiggly Japanese Cheesecake (Egg Whites). 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. Fluffy Jiggly Japanese Cheesecake (Egg Whites) Pawon Indo Bule. Unlike its denser, New York cheesecake cousin, our version of bouncy cheesecake uses whipped egg whites to make it a mile high and give it just the right jiggle … go ahead, give it a wiggle!

In a large bowl whisk egg yolks, vanilla and lemon juice.

Add the cooled cream cheese mixture and whisk in in cornstarch and flour.

Using a hand mixer with a whisk attachment, beat eggs whites and salt.

You can have 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. 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. You need 1 tsp of vanilla extract.

6. It’s 7 of egg whites (approximately 225 gr).

7. It’s 150 gr of sugar.

Slowly stream the sugar in and continue whisking until soft peaks.

Working in batches, fold the eggs whites into the egg yolk mixture.

Turn on high speed to beat until egg white is turning white and forming slightly firm.

It is fluffy, it is jiggly and it is yummy!

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 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..

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.

Japanese Cheesecake is like nothing you've ever tried before, is similar in name with the American version, but the texture of fluffy to jiggly come to mind, where the typical American cheesecake is dense and tangy in flavor.

Light, airy and made with sweet meringue folded into a cream cheese, egg yolk batter that then bakes in a water bath.

The not-so-secret secret to my fluffy cheesecake is plain ol' meringue.

Instead of mixing whole eggs into cream cheese, sugar and heavy cream, separate your eggs and whip the them into a glorious glossy meringue.