Diluted apricot jam or other glaze (nappage, glaçage)
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. I baked it like this.
Cut out a piece of parchment paper to fit the bottom, Brush the bottom with oil or spray non-stick cooking oil to secure.
Separate the eggs into whites and yolks. Sift the flour.
Put cream cheese in a bowl and cover with plastic wrap. Microwave to soften so that it's easy to mix. Preheat the oven to 160°C. Boil the water.
Add half the sugar to the softened cream cheese. Add egg yolks, cream, yogurt and lemon juice and mix some more.
Add flour, and pass the mixture through a sieve.
Add the remaining sugar to the egg whites in 2 to 3 batches while beating until it becomes a meringue with soft peaks.
Add the meringue to the batter from Step 6 in 2 to 3 batches, folding it in.
When the batter is mixed, pour it into the mold. 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. Bake in a preheated 160°C oven for 40 minutes.
If it seems like it is going to get burned, cover the top with aluminum foil. The cake is puffy when it comes out of the oven, but will soon deflate.
The cheesecake is very soft when it's fresh out of the oven, so leave until it has completely cooled down. Once it cools, it's OK to remove the mold!
When the cheesecake has cooled, glaze the top with apricot jam diluted with water or the similar. The cheesecake will look like a store-bought one.
Story Behind this Recipe
I adjusted a recipe I used to make a long time ago.
If you over mix the batter in Step 8, the air bubbles will dissipate. Just fold it all together.