1. First, preheat your oven to 340°F (170°C). Grease and line an 8-inch round cake pan with parchment paper, allowing the paper to extend a couple of inches above the rim.

2. Next, melt the softened cream cheese in a microwave-safe bowl for about 30-40 seconds, or until very smooth. Stir well until no lumps remain.

3. Incorporate the egg yolks into the melted cream cheese, mixing thoroughly until combined. This forms your creamy base for the 2 ingredient japanese cheesecake.

4. In a separate, clean bowl, whip the egg whites until stiff peaks form. The whites should hold their shape when you lift the whisk.

5. Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the air.

6. Pour the batter into your prepared cake pan.

7. Place the cake pan inside a larger baking pan, and fill the larger pan with about 1 inch of hot water to create a water bath. This helps your 2 ingredient japanese cheesecake bake evenly and prevents cracks.

8. Bake for 30-35 minutes, or until golden brown and puffed. The center should still have a slight jiggle.

9. Turn off the oven, crack the door open slightly, and let the 2 ingredient japanese cheesecake cool in the oven for another 30 minutes. This prevents it from sinking too much.

10. Finally, remove from the oven and water bath, cool completely on a wire rack, and chill for at least an hour before serving.