Description
A light, fluffy, and jiggly Japanese cheesecake with a smooth cream cheese base, delicately flavored with lemon and vanilla, topped with a glossy apricot glaze.
Ingredients
Scale
- Oil spray
- 6 large eggs, separated
- 16 oz cream cheese
- 4 tbsp unsalted butter
- 1 cup sugar, divided
- 1 cup heavy cream
- ⅔ cup cake flour (or all-purpose flour)
- Zest and juice of 1 lemon
- 2 tsp vanilla bean paste (or vanilla extract)
- ⅛ tsp fine sea salt (or ¼ tsp coarse kosher salt)
- ¼ tsp cream of tartar
- 2 tbsp apricot jam (for glaze)
- 2 tsp hot water (for glaze)
Instructions
- Preheat oven and prepare a 9” springform pan by spraying with oil and lining if desired.
- Beat cream cheese, butter, half of the sugar, heavy cream, lemon zest and juice, vanilla, and salt until smooth.
- Sift cake flour into the mixture and blend until combined.
- In a separate clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar and whip to stiff peaks.
- Gently fold egg whites into the cream cheese mixture in batches.
- Pour batter into the prepared pan. Place the pan inside a larger half sheet pan filled with hot water (water bath).
- Bake until the cake is set and golden, about 60–70 minutes.
- For glaze, warm apricot jam with hot water until melted and smooth.
- Brush glaze over cooled cake before serving.
Notes
- Use room temperature cream cheese and butter for smoother batter.
- Be gentle when folding egg whites to keep the batter airy.
- The water bath prevents cracking and helps the cake stay moist.
- Allow cake to cool completely before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 140mg