I'd like to make a japanese style cheese cake like they have in the bakeries. Its very cheesy but also somehow super light and not dense like a NY style cheese cake. There's lots of recipes out there but I've never made that kind of cake so I'm not sure which is good. Does anybody have a recipe they've definitely baked up before and it was delicious? I'll take tips too from those that have baked them before. Do they need a water bath like normal cheescakes? I'd like to bake some in mini loaf pans like they have at the bakery if possible. Do I need to change temps? Just cut back on time? What's the best test for doneness?