Is it possible to prevent a japanese cheesecake from deflating or sinking? 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?
Try letting it cool in the oven. 

The tip is from the blog "The Little Teochew", which writes:


  
  Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
  


Further tips can by found in the blog post: Japanese Cheesecake