Japanese Cotton Cheesecake Recipe

Cool Carefully: Once baked, turn off the oven, and leave the cheesecake inside with the door slightly ajar for 30 minutes to minimize collapse. Remove from the oven and let it cool completely in the pan on a wire rack.
Chill and Serve: Once cool, refrigerate for at least 4 hours or overnight for best result. Carefully remove from the pan, slice, and enjoy your soft, fluffy creation.
Tips:
Ensure all ingredients are at room temperature for a smoother batter.
When separating eggs, take extra care to avoid any yolks in the whites for a successful meringue.
Be gentle while folding in the meringue to maintain the cake’s fluffiness.
If the cheesecake cracks, it could be due to overmixing or rapid cooling, so handle with care.
Enjoy your delicious, cloud-like Japanese Cotton Cheesecake!