Japanese Cheesecake | Two Plaid Aprons

Name: Japanese Cheesecake | Two Plaid Aprons
Ingredients: 6 large eggs (separated (each egg is about 50g, shell-on)); 8 ounces cream cheese (preferably softened); ¼ cup heavy cream (or full fat milk); 4 tablespoons unsalted butter (cut into smaller pieces); ½ cup cake flour (fluffed, spooned, and leveled); 1 tablespoon lemon zest (about 1 lemon (optional)); 1½ teaspoons vanilla extract ((optional)); ⅓ cup granulated sugar; 2 teaspoons lemon juice (about ⅓ of a lemon); Powdered sugar ((for dusting)); Apricot jam (for glazing (slightly warmed up)); Berries; Sweetened whipped cream

"Japanese cheesecake is the fluffier and lighter version of classic cheesecakes that has a cloud-like texture, tastes mildly sweet and slightly tangy...."

INGREDIENTS

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6 large eggs (separated (each egg is about 50g, shell-on))

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8 ounces cream cheese (preferably softened)

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¼ cup heavy cream (or full fat milk)

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4 tablespoons unsalted butter (cut into smaller pieces)

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½ cup cake flour (fluffed, spooned, and leveled)

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1 tablespoon lemon zest (about 1 lemon (optional))

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1½ teaspoons vanilla extract ((optional))

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⅓ cup granulated sugar

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2 teaspoons lemon juice (about ⅓ of a lemon)

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Powdered sugar ((for dusting))

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Apricot jam (for glazing (slightly warmed up))

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Berries

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Sweetened whipped cream

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