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Japanese Cheesecake

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Ingredients: 

400 g (14.1 oz) cream cheese, at room temperature
60 g (6 Tbsp.) granulated sugar
60 g (about 4 Tbsp.) unsalted butter, at room temperature
6 egg yolks, at room temperature
200 ml heavy cream, at room temperature
10 ml (2 tsp.) lemon juice
1 Tbsp. rum
80g (2.8 oz/about 8 Tbsp.) all purpose flour
6 egg whites
100g (10 Tbsp.) granulated sugar for meringue
3 Tbsp. Apricot jam + 1 tsp. water
9 inch non-stick springform pan
Parchment paper
Aluminum foil
Cooking spray
Boiled water
Large baking pan that fits a springform pan


 

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