Combine the egg yolks into the cream cheese, mixing well to incorporate.

Sieve in the cake flour, using a whisk to combine into the batter. If any flour lumps remain, sieve again.

Whip the egg whites using an electric mixer, in a separate bowl. Pour in the lemon juice once the mixture becomes frothy.

Incorporate one third of the sugar into the frothy eggs, then keep mixing for 30 seconds. Add one half of the remaining sugar into the meringue, mixing for 30 seconds. Pour in the remaining sugar, mixing until the meringue reaches medium peaks.

Fold in one third of the meringue into the cake batter, using a spatula. Use a sweeping motion to fold the batter in on itself.

Fold in the remaining meringue without deflating too much air, using a spatula. Stop once the meringue is incorporated and the batter is fluffy.

Prepare a cake pan by lining it with parchment paper on the sides and bottom. Pour the cake batter into the pan, then run a spatula through the batter to remove large bubbles.

Place the cake pan into a deeper, larger pan. Ensure the cake pan is well lined with aluminum foil.

Pour boiling water into the larger pan, around 1-inch in height.

Bake the cheesecake in a pre-heated oven to 325°F for 30 minutes.

After 30 minutes, open the oven door for 10 seconds to release some steam. Releasing some steam prevents the cheesecake from becoming too soft.

Reduce the oven temperature to 225°F and bake for an additional 30-40 minutes. The cheesecake will be ready when it has a slight wobble, but it golden-brown on top.

Let the cheesecake cool for 30 minutes inside the oven, with the oven door slightly ajar. Afterwards, cool down and chill for 4 hours before serving.

To serve, either dust with icing sugar or brush with apricot jam or honey.