Step 1: Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides. Set aside.
Step 2: Separate the eggs. Carefully place the yolks into a medium-sized bowl and the whites into a large, very clean, and dry mixing bowl, ensuring no yolk gets into the whites.
Step 3: In the bowl with the egg yolks, add the softened cream cheese. Using a hand mixer, beat the cream cheese and egg yolks until completely smooth, light, and free of any lumps (about 2-3 minutes). Scrape down the sides of the bowl as needed.
Step 4: Clean your beaters thoroughly. In the large bowl with the egg whites, beat the whites on medium-high speed until they form stiff, glossy peaks. The peak should hold its shape firmly when the beater is lifted.
Step 5: Gently fold about one-third of the whipped egg whites into the cream cheese mixture using a spatula. Once mostly combined, add the remaining egg whites and continue to fold gently until no streaks of white remain, being careful not to deflate the whites.
Step 6: Pour the batter into your prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Step 7: Place the springform pan into a larger baking pan. Carefully pour hot water into the larger pan until it comes about 1 inch up the sides of the springform pan, creating a water bath.
Step 8: Bake for 30-40 minutes, or until the top is golden brown and the cheesecake is set but still has a slight wobble in the center.
Step 9: Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 15-20 minutes to cool gradually.
Step 10: Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack before refrigerating for at least 3-4 hours, or preferably overnight, to firm up. Once chilled, carefully remove it from the pan. Store leftovers in an airtight container in the refrigerator.