My simplified Japanese Cheesecake recipe is as soft as cotton and full of jiggle, reimagined without the complexity so any Bold Baker can make it.
Grease and line an 8-inch waterproof/leakproof springform tin. A 9-inch round cake pan will also work. To ensure it is water-proof you can wrap the outside of the pan closely with tinfoil. Line a deep baking tray with kitchen cloth. The baking tray has to be larger than the springform tin. You are creating a water bath to bake your cheesecake in. You want to have everything ready to go so you can bake off your cheesecake straight away.
Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream cheese mix. Whisk in the dry ingredients until there are no more lumps. Set aside.
Using a thin edged metal spoon, take 1/3 of meringue and fold it into the cream cheese batter to loosen the mixture. Cut and fold the meringue swiftly but gently to minimize deflation of the meringue. Fold in the remaining meringue until blended. The resulting batter be light and airy at this point should.
Pour the cheesecake batter into the prepared cake pan. Place the cake pan in the larger dish then place both in the oven. Pour boiling hot water into the water bath until about halfway up the sides of the cake pan. Be careful not to splash water into the batter.