Fluffy Japanese Soufflé Cheesecake (10 Slices)

Grease a deep 23-cm round pan with 14g butter, line with high parchment, and preheat the oven to 180°C. Prepare hot water for a bain-marie.

Separate all six eggs carefully and chill the whites; avoid getting yolk into the whites.

Over gently simmering water, whisk cream cheese, cream, 56g butter, and 56g sugar until smooth. Remove from heat and mix in yolks one at a time.

Sift in 80g cake flour and mix in lemon zest and juice; strain out lumps if necessary.

Whip cold egg whites, adding the remaining 100g sugar in three portions, until glossy firm peaks form.

Fold the meringue into the cheese batter in three additions, gently pour into the pan, and release any large air bubbles.

Set the pan in a larger roasting tray, pour in hot water to about 1.3cm depth, lower the oven to 160°C and bake for 70–75 minutes, then about 10 minutes at 150°C until the center is fully baked.

Turn off the oven and leave the door ajar for 15–20 minutes to cool gradually. Carefully remove the pan and cool completely.

For optional glaze, thin 30g apricot jam with 10ml warm water and brush lightly over the cake.

Refrigerate the fully cooled cake at 4°C or below for at least 4 hours; slice into 10 portions and keep leftovers refrigerated.