1/2 tsp coffee powder (mix with 1 tsp hot water and let it cool down)
150g cream cheese
100g heavy cream
50g fresh milk
90g white sugar
23g plain flour or cake flour
1 tbsp maple syrup
1 tbsp apricot jam
1/2 tbsp water
1. Prepare the cake pan : Brush the base and the sides of a 15cm cake pan with a little of the melted butter. Line the sides and the bottom with parchment paper. For the side, the paper height should be a bit higher than the mold as the cheese cake will rise. Tip : If you use a loose-bottomed cake tin, then wrap the bottom of the tin with double sheets of foil, so as to seal it completely.
2. Put the flour, sugar and butter in the food processor. Pulse several times to mix. Then add the coffee (already mixed in hot water). Pulse more until the dough comes together.
3. Spread or roll out on the baking sheet appropriately and bake for 15 mins at 170C degree. Remove from the heat and press the cookie mixture into base while it is hot (otherwise the cookie mixture will be too hard once it cools down). Set aside.
4. Place the egg whites in a large clean bowl (or the stand mixer), use an electric mixer to beat it until soft peaks. Set aside.
5. In another large bowl, using a hand electric mixer, mix together cream cheese and sugar until it becomes smooth.
6. Add the egg yolks one at a time and mix them each time.
7. Add whipped cream ( liquid ), milk and maple syrup into the bowl. Then mix them again.
8. Once they are well mixed, sift flour on it. Now mix in half of your meringue (the ones from #4) together. Mix them until incorporated, then gently fold in the rest of meringue into the mixture.
9. Pour the mixture into the cake pan gently. Tap the bottom of the cake pan a few times to release any air pockets in the mixture.
10. Bake the cheese cake in a water bath in an oven preheated at 155 C゜degree for about 50mins. Microwave apricot jam and some water in a small bowl for 15s. Set aside until the cake is ready.
11. When the cake is ready, brush the jam mixture over the top of the cheesecake. Let the cake cool to room temperature, unmold, then chill in the refrigerator before serving. You can store it in the fridge for up to 3-4 days.