1. Preheat oven to 170°C (338°F). Separate eggs into yolks and whites. Whip whites until stiff peaks form.

2. Melt chocolate, cool slightly, then mix with

cream cheese and egg yolks until smooth.

3. Fold in hipped whites gently to maintain airiness.

4. Prepare a water bath: Lightly oil a glass dish, place inside a larger pan with hot water halfway up the sides.

5. Bake: Pour batter into the dish. Bake at 170°C for 15 minutes, lower to 160°C for another 15 minutes, then turn off the oven and leave the cheesecake inside for 15 more minutes.

6. Cool: Let it cool completely in the mold before removing.

Enjoy your fluffy Nutella Japanese cheesecake!