This is not the typical cheesecake Americans are used to. Yes, it's got cream cheese in it but the texture is very light, more like a cross between a soufflé and chiffon cake. It's normally known as Japanese Cheesecake, which you can find it in most Japanese/Korean/Chinese bakeries. This is my first time making this type of cheesecake and the recipe I used is from Banana Bread Blog. I split the batter into two 8 inch pans because I want to make a layered cake. The cake came out a little denser than I want but it was probably because I was in a hurry and did a sloppy job folding the egg whites into the cheese batter. For the filling I just use seedless blackberry jam. Overall I'm pretty happy with the end result, even J liked it and he never likes any desserts I get from Japanese/Chinese bakeries.