Step 1: Preheat your oven to 325°F (160°C). Prepare an 8-inch round cake pan by lining the bottom with parchment paper. If using a springform pan, wrap the bottom and sides securely with aluminum foil to prevent water seepage, as it will be baked in a water bath.
Step 2: Carefully separate the egg whites and yolks into two separate clean, dry bowls. Ensure no yolk contaminates the whites.
Step 3: In a microwave-safe bowl, combine the softened cream cheese with the egg yolks. Microwave for 30-40 seconds, or until the cream cheese is very soft and pliable.
Step 4: Whisk the cream cheese and egg yolk mixture until completely smooth and lump-free. Set aside.
Step 5: Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form. The meringue should be glossy and hold its shape.
Step 6: Gently fold one-third of the whipped egg whites into the cream cheese-yolk mixture until just combined. Use a spatula and a gentle, upward motion.
Step 7: Add the remaining egg whites to the mixture and continue to gently fold until no streaks of white remain. Be careful not to overmix and deflate the meringue.
Step 8: Pour the airy batter into your prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Step 9: Place the cake pan into a larger baking pan. Carefully pour hot water into the larger pan, creating a water bath that comes halfway up the sides of the cake pan.
Step 10: Bake for 40-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly. Baking time may vary slightly by oven.
Step 11: Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional 15-20 minutes. This slow cooling helps prevent cracks and collapsing.
Step 12: Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack before refrigerating for at least 2-3 hours, or ideally overnight, before serving. Chilling is crucial for proper setting and texture.