Japanese Cotton Cheesecake (Japanese Cheesecake)

Gently fold the meringue into the egg yolk and cream cheese mixture in batches, being careful not to deflate the batter. This process ensures the cake’s light, airy texture.
Prepare the Water Bath:

Place the prepared cake pan into a larger roasting pan.
Pour the batter into the cake pan. Carefully pour boiling water into the roasting pan, making sure it comes about halfway up the sides of the cake pan.
Bake the Cake:

Bake the cheesecake for 50-60 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Turn off the oven and leave the cake inside for 10 minutes with the door slightly ajar to cool slowly.
Cool the Cake: