Preheat your oven to 320 F (160 C) and line the bottom of a 6-inch pan with parchment paper. Wrap the outside with foil if using a water bath.

In a bowl, stir the softened cream cheese until smooth. Add the egg yolks and mix until you have a thick, glossy batter.

In a separate clean bowl, beat the egg whites until stiff peaks form.

Fold about one third of the whipped whites into the cream cheese mixture gently, then fold in the remaining whites in two batches.

Pour the mixture into the pan. If using a water bath, place the pan in a larger pan and fill halfway with hot water. Bake for 25 to 35 minutes or until the top is set and lightly golden.

Turn off the oven, crack the door open, and let the cheesecake sit for 10 minutes. Remove and cool fully.