A japanese cheesecake is basically like a cheesecake fused with a spongecake.

When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into the cake mixture then fold in the rest of the egg whites. Then i pour it into a pan and place it into a baine-marie and bake it for about 1 hour and 10mins at 180 degrees celcius.

In the oven it raises perfectly and looks beautiful, then when i take it out of the oven to rest it slowly starts to shrink and is no longer tall but rather about 1-2cm shorter (20cm cake pan).

Can anyone please help me? Anyone have any suggestions or any techniques on how to prevent this from happening?