Japanese Cheesecake ????????? • Just One Cookbook

Name: Japanese Cheesecake ????????? • Just One Cookbook
Ingredients: 15 g unsalted butter ((1 Tbsp, for greasing the pan & parchment paper)); 6 large eggs ((300 g or 10.6 oz without shell)); 300 g cream cheese ((10.6 oz)); 60 g unsalted butter ((4 Tbsp or 2 oz)); 200 g heavy (whipping) cream ((200 ml or 6.8 oz)); 60 g sugar ((5 Tbsp or 2 oz)); 80 g cake flour ((9 Tbsp or 2.8 oz) (See Note)); 1/2 lemon ((for zest)); 30 g lemon juice ((2 Tbsp or about ½ lemon)); 100 g sugar ((for beating egg whites) (8.5 Tbsp or 3.5 oz)); 2 Tbsp apricot jam ((for glaze)); 2 tsp hot water ((for glaze))

"Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!..."

INGREDIENTS

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15 g unsalted butter ((1 Tbsp, for greasing the pan & parchment paper))

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6 large eggs ((300 g or 10.6 oz without shell))

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300 g cream cheese ((10.6 oz))

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60 g unsalted butter ((4 Tbsp or 2 oz))

•

200 g heavy (whipping) cream ((200 ml or 6.8 oz))

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60 g sugar ((5 Tbsp or 2 oz))

•

80 g cake flour ((9 Tbsp or 2.8 oz) (See Note))

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1/2 lemon ((for zest))

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30 g lemon juice ((2 Tbsp or about ½ lemon))

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100 g sugar ((for beating egg whites) (8.5 Tbsp or 3.5 oz))

•

2 Tbsp apricot jam ((for glaze))

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2 tsp hot water ((for glaze))

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