Japanese Cheesecake | Cream Cheesecake Recipe
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
ADVERTISEMENT