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Fluffy Jiggly Japanese Cheesecake (Egg Whites)
Fluffy Jiggly Japanese Cheesecake (Egg Whites)

Before you jump to Fluffy Jiggly Japanese Cheesecake (Egg Whites) recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been taught to believe that comfort foods are not good and are to be avoided. However, if your comfort food is candy or junk food this is true. At times, comfort foods can be very nourishing and good for us to consume. A number of foods really do raise your mood when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Some grains are actually excellent for driving away bad moods. Barley, millet, quinoa, etc are great at helping you have a happier mood. These grains can help you feel full for longer also, helping you feel better. Feeling starved can be terrible! The reason these grains can improve your mood is that they are not hard to digest. These foods are easier to digest than others which helps jumpstart a rise in your sugar levels which in turn kicks up your mood to a happier place.

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Go with these suggestions instead!

We hope you got benefit from reading it, now let’s go back to fluffy jiggly japanese cheesecake (egg whites) recipe. You can cook fluffy jiggly japanese cheesecake (egg whites) using 7 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Fluffy Jiggly Japanese Cheesecake (Egg Whites):
  1. You need 200 ml whole milk
  2. You need 80 gr unsalted butter
  3. Use 180 gr cream cheese (NO low fat)
  4. You need 100 gr cake flour
  5. Use 1 tsp vanilla extract
  6. You need 7 egg whites (approximately 225 gr)
  7. Prepare 150 gr sugar
Instructions to make Fluffy Jiggly Japanese Cheesecake (Egg Whites):
  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.

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