5. Whisk egg whites:
In a clean, dry bowl, beat the egg whites with the cream of tartar until frothy. Gradually add the sugar while continuing to beat until stiff peaks form. The egg whites should be glossy but not dry.
6. Combine the mixtures:
Gently fold one-third of the egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the rest of the egg whites, making sure not to deflate the batter.
7. Bake the cheesecake:
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Place the pan into a large roasting pan or baking dish, and pour hot water into the outer pan until it reaches about halfway up the sides of the cake pan (this is your water bath). Bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cheesecake should still jiggle slightly in the middle when done.
8. Cool the cheesecake:
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking. After that, remove the cheesecake from the oven and cool to room temperature. Then, refrigerate for at least 3 hours or overnight to set.
9. Serve:
Carefully run a knife around the edge of the cheesecake to loosen it from the pan. Remove the cheesecake and slice to serve. It should be light, airy, and melt-in-your-mouth!
Enjoy your fluffy, delicious Japanese cheesecake!
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