Soften the cream cheese on a double boiler or on low in a microwave. Add half of the granulated sugar and mix to get rid of lumps.
Add 2 egg yolks into Step 1 and mix.
Add heavy cream into Step 2 and mix. Add the lemon juice.
Whip the egg whites lightly with a hand mixer, and add the rest of the granulated sugar. Whip on high until peaks form, when the tip flops over, it's done.
Sift in the cake flour into Step 3 and mix in.
Add half of the egg whites from Step 4 into Step 5 and mix. When well mixed, add the remaining egg whites. You can use a spatula or whisk.
Pour the batter into parchment paper lined pans. Rap the pan against your workspace to pop trapped air bubbles.
Bake about 50 minutes in a water bath in a 160°C oven. It will rise to double in size, but will deflate back its original size when it has cooled.
Leave it to cool in the mold, cover with plastic wrap and chill in the refrigerator for half a day. Brush the surface with jam, and chill before enjoying.
It will fall apart if you cut it with a knife, so be careful! It might be better to slice it with a string. Or just enjoy as is.
It will take about 55 minutes to bake in an 18 cm round pan. Just in case.
It will be best to use cream cheese that is made only of milk and cream. Don't use flavored ones or the type with other ingredients mixed in.
Story Behind this Recipe
I wanted to make an easy-to-remember recipe with whatever I found in my refrigerator.
Mix from the firm ingredients. Don't beat the meringue too stiff. As the cheesecake will be baked in a water bath, if you're baking it in a springform pan, cover the bottom with a sheet of aluminum foil or lay the pan on an aluminium tray. You could add some gratings of lemon zest for fragrance.