Prepare the pan: Prepare a 9” springform pan. Cut a circle of parchment to fit the bottom of the cake pan. Cut a second piece of parchment paper so it’s about 2 inches wider than the height of the springform pan, and long enough to wrap around the inside. Spray inside of the pan with oil spray, making sure to coat the bottom and sides. Then fit the bottom and the sides of the pan with the parchment paper you cut. Press the parchment against the pan so it sticks to the oil spray. Smooth out any part not laying flat. Lightly spray the inside of the pan one more time. Wrap the outside of the pan in aluminum foil. This will prevent water from getting in while baking.

Preheat the oven to 350°F (176°C), with the rack placed at the bottom third of the oven. Have a half sheet pan set aside and ready to use, as well as about 6 cups of hot or boiling water. Set aside.

Create a double boiler: Fill a small saucepan with 1” (5 cm) water. Bring to a simmer. Place a large metal or heat resistant glass bowl (at least 2.5 qt) over the water, resting it directly on the rim of the saucepan. This will help gently and evenly warm the ingredients, without exposing them to direct heat.

To make the cheesecake batter: To the bowl over the double boiler, add cream cheese, 1/2 cup of sugar, butter, and heavy cream. Break up cream cheese with a rubber spatula, and then use a whisk to stir ingredients until butter is melted and cream cheese is smooth, whisking more vigorously as cream cheese softens. When mixture is homogeneous and no visible pieces of cream cheese remain, remove from heat.

One at a time, whisk in egg yolks, combining thoroughly between additions. Sift cake flour into batter, stir well, and pass the batter through a fine mesh strainer to make it smooth.

Add in lemon juice and zest, salt, and vanilla paste. Stir to mix well.

To make the Meringue: In the bowl of your stand mixer fitted with whisk attachment , add egg whites and cream of tartar (*Footnote 3). Mix on medium-high speed until frothy. Gradually stream in the remaining 1/2 cup of sugar, and raise speed to medium-high. Whisk until medium-stiff peaks are reached, and the mixture looks light and glossy.

Scoop about 1/3 of egg white mixture into cheesecake batter, and stir together thoroughly with whisk (*Footnote 4). Add in remaining egg whites and fold VERY GENTLY from top to bottom while rotating the bowl to help evenly distribute. Continue until just combined, but it is okay if a few streaks of meringue remain (*Footnote 5).

Pour batter into the lined springform pan and tap a few times on the counter, to remove any large air bubbles.

To bake the cheesecake: Place springform pan onto the half sheet pan and place in the oven. Immediately pour hot water into the sheet pan, until the pan is very full. Close the oven, and reduce temperature to 320°F (160°C). (*Footnote 6)

Bake for 45 to 50 minutes, or until the top of the cake is evenly golden brown, and a skewer inserted in the center comes out clean. If the cake is very slow to rise and the top has not turned darker after 45 minutes, turn the oven temperature up to 350°F (176°C). Continue to bake until the top has turned golden brown. (*Footnote 7)

When the cheesecake is done baking, turn off the oven and leave the oven door slightly ajar (you can use a folded dishcloth to prop the door open). Rest the cheesecake in the oven for 15 minutes, to avoid a dramatic change in temperature, which can cause soufflé to collapse.

Make the glaze: While the cake is resting, mix apricot jam with hot water in a small bowl. Then strain through a small mesh strainer to remove lumps. Use glaze warm, microwaving for 10 to 15 seconds before using if necessary.

To glaze the cake: Remove cheesecake from the oven once rested. Brush the glaze with a pastry brush onto the warm cake.

Rest the cake and serve: Rest the cake in the fridge for 1 hour before serving. (*Footnote 8)