I used a tall-sided springform pan; if you don't have a pan with sides at least 3 inches tall, you can use a 9-inch pan (which means the cheesecake will be much flatter), or line the sides of the pan with a parchment collar to keep the batter from overflowing the pan. There is flour in this cake. Beaten whites are medium-peak when the peak gently and partially flops over after the whisk is lifted from them. When pouring water into the pan, keep it below the foil, or the water will seep through and make the bottom of the cake soggy.