Japanese Cheesecake (with cream)
INGREDIENTS
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Japanese Cheesecake
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Adapted from Just One Cookbook
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Ingredients
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400 g (14.1 oz) cream cheese, at room temperature
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60 g (4 tbsp) caster sugar
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60 g (4 tbsp) unsalted butter, at room temperature
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6 egg yolks, beaten, at room temperature,
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200 ml heavy/thickened cream
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10 ml (2 tsp) lemon juice
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1 tbsp rum
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80g (2.8 oz/8 tbsp) plain flour, sifted twice
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6 egg whites
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100g (7 tbsp) caster sugar for meringue
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3 tbsp Apricot jam + 1 tsp water
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