Fluffy Jiggly Japanese Cheesecake (Egg Whites).

Ingredients of Fluffy Jiggly Japanese Cheesecake (Egg Whites)

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

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..