Just when I thought this crustless, surprisingly light cheesecake couldn’t get any better, I found a recipe from London-based pastry chef Nicola Lamb, in her wonderful new book, “Sift” (Nov.

So get your apron on, preheat the oven, and get ready to embark on a delicious journey to create the most incredible light and airy Japanese cheesecake you’ve ever tasted. Let’s dive in!