Light and Fluffy Japanese Cheesecake

4. **Sift in the Flour**:
Sift the cake flour into the cream cheese and egg mixture to ensure there are no lumps. Stir gently until the batter is smooth.

5. **Beat the Egg Whites**:
In a clean, grease-free bowl, beat the egg whites using an electric mixer on medium speed until they become frothy. Gradually add the remaining sugar (1/4 cup) and continue to beat until stiff peaks form.

6. **Fold the Egg Whites into the Batter**:
Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten the batter. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the meringue.

7. **Bake the Cake**:
Pour the batter into the prepared cake pan and tap it gently on the counter to remove any air bubbles. Place the pan in a preheated oven at 325°F (160°C) and bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. To prevent the top from browning too quickly, you can cover it loosely with aluminum foil halfway through baking.

8. **Cool the Cake**:
Once the cake is done, turn off the oven and leave the cake inside with the oven door slightly ajar for 10 minutes. This helps prevent the cake from collapsing. Afterward, remove the cake from the oven and let it cool in the pan for 20-30 minutes before transferring it to a wire rack to cool completely.

9. **Serve**:
Once the cake has cooled, carefully remove it from the pan. You can dust the top with powdered sugar for an extra touch of sweetness or serve it with fresh fruit or whipped cream.

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### Tips for Perfect Japanese Cheesecake

– **Use Room Temperature Ingredients**: Make sure your cream cheese, butter, and eggs are at room temperature for the best mixing results.
– **Don’t Overmix the Egg Whites**: Be careful not to overbeat the egg whites; they should form stiff peaks, but they should not be dry.
– **Water Bath**: Some recipes call for baking the cheesecake in a water bath (placing the cake pan in a larger pan filled with hot water). This ensures even cooking and a smooth texture, but it’s optional for this recipe.
– **Chill Before Serving**: Japanese Cheesecake is often best served after it has been chilled in the refrigerator for a few hours. This allows the flavors to develop and the cake to set properly.

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### Final Thoughts

**Light and Fluffy Japanese Cheesecake** is the ultimate dessert for anyone seeking a delightful balance between rich flavor and airy texture. This cloud-like cake, with its subtle sweetness and creamy interior, is the perfect way to end any meal. With just a few basic ingredients and a little bit of patience, you can create this elegant dessert at home and impress your family and friends. Whether you’re new to baking or a seasoned pro, this cheesecake is sure to become a favorite in your recipe collection.