Fluffy Jiggly Japanese Cheesecake (Egg Whites)
A soft and fluffy Japanese-style cheesecake made with a light egg-white meringue and baked in a water bath.
🍳 Cook: 80 min
Ingredients
| 200 ml | whole milk | |
| 80 g | unsalted butter | |
| 180 g | cream cheese (not low fat) | |
| 100 g | cake flour | |
| 1 tsp | 5 ml | vanilla extract |
| 7 | egg whites (approximately 225 g) | |
| 150 g | sugar |
Instructions
- Preheat the oven to 320°F (160°C). Fill a pan (diameter minimum 10 in) with water about 1/3 of the way up and put this pan in the oven while it preheats. Prepare another pan (diameter 8 in): brush with butter, then line the base and sides with parchment paper. Set aside.
- Put the milk, butter and cream cheese in a heat-resistant bowl. Place this bowl over a pot filled with boiling water over low heat. Stir until everything is dissolved. Remove the bowl and strain to get a smooth batter. Leave it to cool until warm (not hot anymore).
- After the mixture has cooled down, add the flour and vanilla. Stir until smooth.
- 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.
- With a spatula, fold the meringue into the cheese mixture in 3-4 batches.
- Pour the mixture into the prepared pan. Put it in the oven by placing it in the pan filled with water. Bake for 70-85 minutes. Test with a skewer - it should come out clean.
- Once cooked, remove from the oven, leave for a few minutes, then take the cake out of the pan. Leave it on a wire rack until it cools. Enjoy - it's so soft and fluffy!