As this is a Japanese-style cheesecake, to attain that quintessential jiggle, it is important to perfect the meringue folding. When folding the egg white meringue into the cheese mixture, you need to be gentle to minimize the deflation of tiny pockets of air in the meringue. Ensure the cheese mixture and the meringue are well incorporated and come together nicely. You may refer to my speed-up video on how to do it with a whisk. Here is another video showing how to fold your meringue into the cream batter using a spatula.