This recipe came from a Japanese friend called Shigeko.
It's very light unlike the usual American baked cheesecake. It's closer to a souffle.
There are other recipes on the internet that include a bit of flour. This one doesn't so is gluten free.
I added orange zest to the mixture. it wasn't in the original recipe.
225g cream cheese
(I used Farmhouse curd cheese or you could used Philly plus a little milk to soften.)
2 large eggs separated
1/4 cup caster sugar
Grated zest of orange( 1/4 -1/2 area of orange surface)
Orange slices halved
142 ml sour cream
1/4 cup castor sugar
Mix the egg yolks, cream cheese, sugar and orange zest in one bowl.
In another bowl whisk the egg whites to soft peak stage. If you tip the bowl a little the whisked egg whites should stay put.
Add this to the first bowl and fold in gently.
Transfer the mix to a buttered 8 in round pyrex dish.
Bake at gas 3 170C for 35-40 min.
Switch off he oven after the cooking time is up and leave the cheesecake in the oven for 5-10 min more to flatten. Then pour the topping over and the cheesecake return to the oven for 10 more minutes.
Leave to cool then arrange orange slices on top.
I didn't have any sour cream so I used some full fat yogurt, added a little sugar and spread it on the top of the cooled cheescake with the orange slices.