Fluffy Japanese White Chocolate Souffle Cheesecake

Preheat the oven to 175°C (350°F). Line the bottom of a 23cm springform pan with parchment paper.

Melt the white chocolate in a heatproof bowl set over a pot of simmering water. Stir occasionally until completely melted, then remove from heat and allow to cool slightly. Mix in the softened cream cheese and egg yolks until well combined.

In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the cooled white chocolate mixture into the beaten egg whites. Pour the batter into the prepared springform pan.

Bake in the preheated oven for 15 minutes. Then reduce the oven temperature to 150°C (300°F) and bake for an additional 15 minutes. Turn the oven off, leaving the cheesecake inside for another 15 minutes.

Remove the cheesecake from the oven and allow it to cool completely at room temperature, about 1 hour. Chill the cheesecake in the refrigerator for at least 3 hours before serving.