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1
If you are using a mold with a removable bottom, cover the bottom with aluminium foil so that the water in the water bath won't seep in.
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2
I baked it like this.
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3
Cut out a piece of parchment paper to fit the bottom, Brush the bottom with oil or spray non-stick cooking oil to secure.
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4
Separate the eggs into whites and yolks.
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5
Sift the flour.
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6
Put cream cheese in a bowl and cover with plastic wrap.
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7
Microwave to soften so that it's easy to mix.
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8
Preheat the oven to 160C.
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9
Boil the water.
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10
Add half the sugar to the softened cream cheese.
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11
Add egg yolks, cream, yogurt and lemon juice and mix some more.
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12
Add flour, and pass the mixture through a sieve.
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13
Add the remaining sugar to the egg whites in 2 to 3 batches while beating until it becomes a meringue with soft peaks.
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14
Add the meringue to the batter from Step 6 in 2 to 3 batches, folding it in.
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15
When the batter is mixed, pour it into the mold.
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16
Place the mold in a baking pan, and add boiling water to the pan so that it comes halfway up the sides of the cake mold.
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17
Bake in a preheated 160C oven for 40 minutes.
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18
If it seems like it is going to get burned, cover the top with aluminum foil.
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19
The cake is puffy when it comes out of the oven, but will soon deflate.
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20
The cheesecake is very soft when it's fresh out of the oven, so leave until it has completely cooled down.
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21
Once it cools, it's OK to remove the mold!
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22
When the cheesecake has cooled, glaze the top with apricot jam diluted with water or the similar.
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23
The cheesecake will look like a store-bought one.
