Step 1: Preheat your oven to 340°F (170°C). Prepare an 8-inch round cake pan by greasing it lightly and lining the bottom with parchment paper. If you’re using a springform pan, wrap the bottom and sides tightly with aluminum foil to prevent water from seeping in during the water bath. Have a larger baking tray or roasting pan ready for your water bath.
Step 2: Separate 3 large eggs, placing the yolks in one bowl and the whites in another. Ensure there is absolutely no yolk in with the whites, as fat can prevent them from whipping up properly.
Step 3: In a microwave-safe bowl, combine 7 oz (200g) of softened cream cheese with the 3 egg yolks. Microwave on low power (e.g., 50%) for about 30-60 seconds, stirring every 15 seconds, until the mixture is warm and smooth. Alternatively, you can use a double boiler over simmering water to gently warm and melt the cream cheese and egg yolks together until completely smooth and lump-free.
Step 4: Using a hand mixer or stand mixer, begin whipping the egg whites. Start on low speed until foamy, then gradually increase to medium-high. Continue whipping until stiff peaks form. The meringue should be glossy and hold its shape when the whisk is lifted. Do not over-whip, as this can lead to a dry cheesecake.
Step 5: Gently fold about one-third of the whipped egg whites into the cream cheese-yolk mixture. Use a spatula and a cut-and-fold motion to incorporate without deflating the meringue.
Step 6: Add the remaining two-thirds of the egg whites and continue to fold gently until no streaks of egg white remain. The batter should be light, airy, and uniform. Overmixing will deflate the meringue and result in a dense cheesecake.
Step 7: Pour the batter into your prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Step 8: Place the cake pan into the larger baking tray. Carefully pour hot water into the larger tray, reaching about halfway up the sides of the cake pan. This water bath (bain-marie) ensures even baking and prevents the cheesecake from cracking.
Step 9: Bake for 15 minutes at 340°F (170°C), then reduce the oven temperature to 320°F (160°C) and bake for an additional 15 minutes. Finally, reduce the temperature to 300°F (150°C) and bake for another 30-40 minutes, or until the top is golden brown and the cheesecake is set but still slightly jiggly in the center. The baking times may vary slightly depending on your oven.
Step 10: Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about 30 minutes to cool down slowly. This helps prevent cracking and ensures a smooth, beautiful top.
Step 11: Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack before refrigerating for at least 3-4 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set and for its flavors to develop. Once chilled, carefully run a thin knife around the edge of the pan before removing the cheesecake.
Step 12: Slice and serve! Enjoy its light, airy texture and subtle sweetness.