Bake the cheesecake at 400°F for 15 minutes then turn the oven temperature down to 300°F. Bake the cheesecake for another 25-30 minutes or until the cheesecake is golden brown on top and an inserted toothpick comes out mostly clean.
This step will help with keeping the cheesecake wrinkle free and prevent a huge shrinkage:
Turn off the oven and keep the cheesecake in the oven for 15 minutes with the oven door closed. After the 15 minutes, remove the water bath, but keep the cheesecake in the oven with the oven door cracked for 30 minutes.
Remove the Japanese cheesecake from the oven and carefully remove it from the cake pan. Unwrap the side parchment and let the cheesecake cool on a wire rack at room temperature.
You can enjoy the cheesecake while it’s warm, room temperature, or chilled. We recommend chilling the cheesecake for at least 1 hour in the fridge for best flavor
Enjoy.
