Effortless Japanese Cheesecake

Preheat oven to 170°C (338°F) and grease a 6-inch round springform pan, then line with parchment paper.

Separate the eggs, placing the whites in the refrigerator until ready to use.

Meanwhile, melt the white chocolate chips using a microwave oven (microwaving at 20-second intervals and stirring) or a double boiler.

Add full-fat cream cheese to the melted chocolate, whisking until smooth. Incorporate the egg yolks and whisk until fully combined.

Whip the chilled egg whites using an electric mixer on high speed, until glossy and stiff peaks form.

Fold the egg whites into the chocolate mixture in thirds, gently mixing with a spatula until fully incorporated and no white streaks remain.

Pour the batter into the prepared springform pan, gently tapping the pan against a countertop to remove air bubbles.

Place the filled springform pan on a larger baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly wobbly.

Allow the cheesecake to cool, during which it will shrink slightly.

For optimal flavor, refrigerate for a few hours before serving.