Japanese cheesecake
INGREDIENTS
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Serves 8 -10
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what you need:
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400 g (14.1 oz) cream cheese, room temp
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60 g (6 tbsp) caster sugar
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60 g (4 tbsp) unsalted butter, room temp
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6 eggs, separated into yolks and whites
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200 ml thickened/heavy cream, room temp
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10 ml (2 tsp) lemon juice
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1 tbsp rum (I didn’t have rum so I used a splash of vanilla extract)
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80 g (8 tbsp) all purpose/plain flour, twice sifted
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100 g (10 tbsp) caster sugar for meringue
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3 tbsp apricot jam + 1 tsp water
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