Japanese Cheesecake (Souffle Cheesecake)

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400 g (14.1 oz) cream cheese, at room temperature

60 g (6 Tbsp.) granulated sugar

60 g (4 Tbsp.) unsalted butter, cut into 1/2" (1 cm) slices, at room temperature

6 large egg yolks, beaten, at room temperature

200 ml heavy whipping cream, at room temperature

10 ml (2 tsp.) lemon juice

1 Tbsp. rum (optional)

80 g (8 Tbsp.) all-purpose flour

3 Tbsp. Apricot jam + 1 tsp. water

6 egg whites, refrigerated

100 g (10 Tbsp.) granulated sugar for meringue

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