To start, preheat your oven to 320ºF (160ºC). Then, line your entire springform cake pan with baking paper. This includes making a band that fits on the inside of the cake pan.

Then, prepare the double boiler and bain-marie. Just prepare the components for each of these. You can start boiling the water for the double boiler.

For the bain-marie, boil the water but don't add it to the roasting tray yet. If you need further instructions on what a bain-marie is,  you can have a look here.

To start, combine the cream cheese, butter, cream, and sugar inside a large heat-proof mixing bowl. Place it over the double boiler. Allow the ingredients to melt and mix while gently stirring it with your spatula. Once the ingredients are melted, remove the bowl from the heat.

Whisk the ingredients together while slowly adding the egg yolks one at a time. Before adding the next, make sure the previous one has been well incorporated.

Once the egg yolks have been incorporated, whisk in the flour. Next, you can strain the mixture over a fine-mesh sieve into another large bowl. This will remove any "cooked" egg yolk pieces and flour lumps.

Finally, add the vanilla extract and mix it in well.

Place the large roasting tray into your oven and fill it with some boiling water. Only fill about 1/4 of the way. Close the oven door and allow the water to heat evenly.

Add the chilled egg whites to a clean mixing bowl. Whisk them on a medium speed until they become foamy. Then, add one tablespoon of sugar at a time while the mixer keeps running.

After you have added all of the sugar, you can increase the speed of your mixer and beat the egg whites until they reach medium peaks. The tops should lightly fold over.

Take one-third of the egg whites and fold them into the custard mixture. You can mix them roughly until they are almost fully incorporated.

Then, more gently this time, mix in another third of beaten egg whites. And finally, fold in the final third of egg whites until they are completely incorporated.

Gently pour the cheesecake batter into your lined cake pan. Then, place the pan into the bain-marie inside of the oven. Fill the roasting tray a little bit more until the water reaches half the height of the cake pan.

Then, bake the Koriyama light cheesecake for roughly 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake the cheesecake for another 10 minutes.

Finally, switch off the oven and slightly crack the door open. Allow the cheesecake to cool for an hour. Then, remove it and cool it at room temperature completely.

Finally, wrap the entire cake pan with plastic or saran wrap and set the cheesecake inside the fridge. Leave it to set for 2 hours for the best results.