This is Beth of cooking and crafting.

Today we are making a Japanese cheesecake U two's best for creative things.

It's cooking and crap.

I started doing several things.

I have water that I set to boil on the stove.

I have sprayed and then lined my nine inch cheese cake pan.

And I have put some heavy duty tinfoil around that because we're gonna place that into a water bath, so get out a larger roasting pan as well.

So now we're gonna set that aside, creating the oven to 300 on 20 degrees in the, um, full here.

We're gonna put 14 ounces of challenge brand cream cheese into a bowl, so that's like one and, um, one brick and six ounces of another brick that we will place into the bowl.

I have five tablespoons of granulated sugar, and I am going to mix this until it on medium high speed until it's nice and smooth.

The cream cheese, I forgot to mention, is at room temperature and as well as you will see this butter it's been sitting out for quite some time, and it's actually quite hot here today, so this is one Well, four tablespoons of unsalted challenge butter.

And now we're going to incorporate that into this nice and well, now what I did earlier was I separated six eggs from the egg yolks from the egg whites on the and whites went back into the refrigerator.

So we're going to add in the six egg yolks that have been sitting at room temperature along with 200 M l's, which is 3/4 of a cup of heavy whipping cream.

And now we're gonna mix Saddle up.

The whipping cream is also at room temperature.

Here, you can add in one tablespoon of rum.

If you wish.

I'm gonna leave it out, and then we're gonna add in two teaspoons of lemon juice.

Mix that in well, and then you want to get a table spoons or 1/2 a cup of all purpose flour, and you want to sift that once that has been sifted twice.

We're going to have that all in at once, and we're gonna mix this well into now.

We're gonna set this aside.

Have six egg whites in there level for my mixed media morphine until the egg whites are paid for me on a total of half of a couple of granulated sugar.

What I'm gonna do at this point, I'm gonna add in 1/3 out of time.

And then one day I'm gonna turn this all the way up high speed for four minutes until we have Don't over B, because once over, can you?

So we have stiff peaks I'm going to place this into Oh, What we're gonna do is we are going to place 1/3 of it into the bowl, and I'm gonna make study in world.

This part we don't have to worry about, you know, flattening the egg.

Wait, because the next part is the part where we're just going to fold.

Whoa, no, I will place the rest here, and we will just fold that into here until it's all incorporated.

And they were gonna pour that in tour, playing a number on my video.

I'm sorry.

All right.

So now we're gonna take this up about 2 to 3 inches high, and we're gonna playing that and make sure that way, make sure that we rearrange everything in our thing.

You want to get all the air goes out far as many as you can, and it looks for that will be it.

Now I'm going to place it into the roasting pan and fill the boiling water about one inch up the side of this, so make sure you have the you know, the heavy duty aluminum foil.

If not been, double wrap it with regular aluminum foil and this goes into the 320 degree of enforced 60 minutes, or until it is light and golden brown.

Then we're going to reduce the heat for another 30 minutes 2 300 degrees Fahrenheit.

So after the 60 minutes, I am decreased the heat to 300 degrees for 30 minutes.

And then when it was done and it came out, you know, with no cheesecake on there, what cheesecake on their U Turn the oven off and you leave the door cracked for 15 minutes.

So now I'm going to allow this to cool on the wire rack while I get together our jam and put that on the top of the cheesecake.

I have three tablespoons of apricots, jam or preserves, plus one teaspoon of water that I microwaved for 30 seconds on DDE.

We're gonna pour this over the top of this cheesecake.

Now, we're gonna allow this to completely cool so it show cool completely.

Now, this is probably one of the best cheese cakes I've ever tasted it.

So nice and light.

And it just absolutely reminds me of the New York cheesecake that I had in New York.

Mmm.

Yummy, yummy.

Enjoy.

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