Unlike traditional cheesecakes, known for their rich and dense texture, Japanese cotton cheesecake is light as a cloud and airy, yet still indulgent and creamy. Like all cheesecakes, this one includes cream cheese and eggs; however, instead of mixing whole eggs into the rich cream cheese batter, the egg whites are whipped into a foamy meringue and folded into the batter. The result is a melt-in-your-mouth confection that marries the indulgence of cheesecake with the pillowy lightness of a chiffon cake.