Japanese Cheesecake Souffle Cheesecake
Ingredients
- 400 g (14.1 oz) cream cheese, at room temperature
- 60 g (6 Tbsp.) granulated sugar
- 60 g (4 Tbsp.) unsalted butter, cut into 1/2" (1 cm) slices, at room temperature
- 6 large egg yolks, beaten, at room temperature
- 200 ml heavy whipping cream, at room temperature
- 10 ml (2 tsp.) lemon juice
- 1 Tbsp. rum (optional)
- 80 g (8 Tbsp.) all-purpose flour
- 3 Tbsp. Apricot jam + 1 tsp. water
- 6 egg whites, refrigerated
- 100 g (10 Tbsp.) granulated sugar for meringue
Instructions
Japanese Cheesecake (Souffle Cheesecake) serves 14 original recipe by justonecookbook.com.
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