Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Name: Fluffy Jiggly Japanese Cheesecake (Egg Whites)
Ingredients: 200 ml whole milk; 80 gr unsalted butter; 180 gr cream cheese (NO low fat); 100 gr cake flour; 1 tsp vanilla extract; 7 egg whites (approximately 225 gr); 150 gr sugar

Pawon Indo Bule @PawonIndoBule

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200 ml whole milk
80 gr unsalted butter
180 gr cream cheese (NO low fat)
100 gr cake flour
1 tsp vanilla extract
7 egg whites (approximately 225 gr)
150 gr sugar

Cooking 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.