The Japanese cheesecake is a much fluffier and lighter version of the original cheesecake. It is something between a cake and a cheesecake. This dessert is so airy due to the meringue (beaten egg whites) used in this recipe. The key point of this recipe is that the cheesecake is baked in a bain-marie. There are two things you must pay attention to when making this recipe: you must whip the egg whites very well and you must bake it properly. If using a 20 cm cake pan, make sure that you line the sides as well with parchment paper and that the paper extends higher than the cake pan by about 5 cm because it rises. If you use a 22 cm cake pan, you don’t need to follow this procedure.