- 50 g cornstarch
- 50 g all purpose flour
- 60 g unsalted butter
- 250 g cream cheese, softened at room temperature
- 120 ml heavy whipping cream
- 3 egg yolks
- 1 whole egg
- 2 tsp. lemon zest
- 5 egg whites
- 1/8 tsp. salt
- 125 g sugar
- 1 tsp. lemon juice
- 2 Tbs. apricot jam
- 2 Tbs. water
Line a 9-in springform pan with parchment paper and set aside.
Preheat the oven to 325 F
Sift together the cornstarch and the flour. Set aside.
Combine the butter, cream cheese, and whipping cream in a saucepan and boil with low heat until the butter and the cream cheese have melted and smooth.
Add the sifted flour and mix well. Add the egg yolks, the whole egg, and the lemon zest, and whisk until well-combined. Set aside.
Whisk the egg whites until frothy, add salt and lemon juice. with the whisk still running, add the sugar a little at a time until it forms a soft peak.
Fold the beaten egg white into the cheese mixture in addition.
pour the cheesecake batter into the prepared pan and bake in waterbath for approximately 1 hr 15 minutes until the top is golden and dry to the touch.
Let cool on a cooling rack until the cake is completely cooled.
Unmold and glaze.
To make the glaze: Combine the apricot jam and the water, and microwave or boil to soften the jam.