Japanese Cheesecake

Instructions:

Prepare Egg Whites:

1. Separate the egg whites from the yolks.
2. Whip the egg whites until soft peaks form and set aside.

Mix Chocolate and Cream Cheese:

1. In a separate bowl, mix together the cream cheese, melted chocolate, and egg yolks until smooth.

Fold in Egg Whites:

1. Gradually fold the whipped egg whites into the chocolate mixture. Be gentle to maintain the fluffiness of the egg whites.

Prepare the Mould:

1. Pour the batter into a greased or lined cake mould or springform pan.

Create a Water Bath:

1. Place the mould on a tray and fill the tray with hot water to create a water bath, which helps prevent cracking while baking.

Bake:

1. Bake in a preheated oven at 180°C (350°F) for 15 minutes.
2. Lower the temperature to 160°C (320°F) and bake for an additional 15 minutes.

Chill:

1. Once baked, refrigerate the cheesecake for at least 30 minutes to set completely.

Serve:

1. Garnish with your favorite toppings, such as fresh fruit, whipped cream, or powdered sugar.
2. Slice and enjoy your light and fluffy Japanese cheesecake!