Fluffy Japanese Cotton Cheesecake | Let's try this awesome Dairy-Free recipe together!

One of the very weird things I miss about Japan (especially now that I can't travel there) is the Japanese cheesecake with sweet potato flavor that they sell in the 7-Eleven convenience stores all over Japan. When I flew to Japan in the past, I used to struggle with the Jet-Lag. I could deal with the tiredness / sleeplessness, since this adjusted quite quickly for me, but I had issues to eat on a "normal" schedule. So before lunch time I couldn't even think about eating and then I was craving sweet food instead of savory one. One of these Jet-lagged days I went into a 7-Eleven and was trying to find food I could eat without feeling sick afterwards and made the lovely acquaitance of the Sweet Potato Cheesecake! I instantly fell in love with the subtle sweetness, the moist and yet air-y, fluffy texture. It was just awesome! So from that day on, I always had this cheesecake when I visited Japan and crave it all the time. So here is my attempt to make this cheesecake at home. :) The recipe: 60g sugar (divided in 2x 30g) 150g cream cheese (vegan option: SimplyV Streichgenuss) 3 eggs (M size) 60ml wipping cream (vegan option: Oatly Haver Cuisine) 25g wheat flour 15g corn starch 30g butter (vegan option: Ja! Pflanzencreme) 30ml orange juice (freshly pressed) Let's have fun baking! For more inspiration on what to cook, I would suggest you to follow my Instagram Account, where I post pictures of yummy food on a more regular basis: @cook.w.mi