light-and fluffy Japanese cheesecake

Fold the Meringue
Gently fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter.
Use a spatula to incorporate the meringue gently to maintain the airy texture.
Bake the Cheesecake
Pour the batter into the prepared cake pan and smooth the top.
Place the cake pan in a larger roasting pan, and pour hot water into the outer pan to create a water bath.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the top is golden and a skewer inserted comes out clean.

Cool and Serve
Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar.
Then remove the cheesecake from the oven, let it cool to room temperature, and refrigerate for at least 4 hours or overnight before serving.

Dust with powdered sugar before serving, if desired.

Tips for Perfect Japanese Cheesecake

Be Gentle with the Meringue
One of the key elements in achieving that light, fluffy texture is the meringue. When folding the meringue into the cream cheese mixture, be as gentle as possible.
Overmixing or stirring too vigorously will deflate the meringue, resulting in a denser cake.

Water Bath is Essential
Using a water bath is crucial to prevent the cheesecake from cracking and ensures even cooking.
The moisture in the oven helps to regulate the temperature, allowing the cheesecake to bake slowly and evenly, giving it a smooth, airy texture.