kue keju jepang

Bahan-bahan (1 porsi)

• 1 Tbsp unsalted butter ((for greasing the pan and parchment paper))
• 6 large eggs (50 g w/o shell) ((10.6 oz, 300 g without shell; separated))
• 10.6 oz cream cheese ((I use full-fat Philadelphia Original Cream Cheese; 1 block is 8 oz))
• 4 Tbsp unsalted butter
• 200 ml heavy (whipping) cream ((¾ cup + 4 tsp; you can substitute whole milk))
• 4½ Tbsp sugar ((for the cream cheese mixture))
• ⅔ cup cake flour
• ½ lemon ((large; for the zest and juice))
• 2 Tbsp lemon juice ((from the ½ large lemon))
• ½ cup sugar ((for the egg whites))
• 2 Tbsp apricot jam ((for the glaze))
• 2 tsp hot water ((for the glaze))