Japanese Cheesecake

500 g  (16oz) cream cheese, at room temperature
60 g (6 Tbsp.) caster sugar
60 g (4 Tbsp) butter, at room temperature
6 large egg yolks, at room temperature
200 ml cream, at room temperature
10 ml (2 tsp.) lemon juice
80 g (2/3 cup) plain flour

For Meringue
6 egg whites, refrigerated
100g (10 Tbsp.) caster sugar

If the ingredients aren’t at room temperature,
place them in the microwave on defrost for a short while.
Preheat oven to 160C (320F) degrees.
Line the base and sides of a 23 cm (9”) cake tin.    
Beat the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs, continuing to beat for 10 seconds after each addition. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and beat for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy. Transfer the meringue to a bowl. No need to wipe out the mixing bowl
Beat together the cream cheese, butter and sugar on medium high speed until smooth.
Add the egg yolk, lemon juice and cream and mix until very smooth.
Add the flour all at once and mix well.
Add ⅓ of the meringue to the batter and mix this well.
Then add the rest of the meringue all at once and fold it in (not mix this time). It's ok if small white pieces from the meringue remain.
Pour the batter in the cake pan and then drop the pan from 2-3” (5-7 cm) high to the benchtop to remove any air bubbles.
Place the cake pan in a large roasting pan and pour in 1” (2.5 cm) of cold water.
Place the baking pan in the oven and bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) and bake for another 30 minutes.
When a wooden skewer inserted in the centre of the cake comes out clean without wet batter, turn the oven off. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven and allow to cool before refrigerating for a few hours.