Japanese souffle Cheesecake

Name: Japanese souffle Cheesecake
Ingredients: 200 g Philadelphia cream cheese (this is the brand I used to use in Japan and it is readily available in Supermarkets in Australia and other places worldwide); 4 egg yolks (I usually buy free range large eggs from a local farmer’s market and a whole egg weighs about 50 g. Yolks all together weighed approximately 65g); 20 g caster sugar; 100 ml pure cream (Whipping cream); 100 ml milk; 1 tbsp lemon juice; 2 tsp 1/2 lemon lemon zest (I finally bought microplanebrand zester. It only zests the yellow part of the skin. Try not to use the white part as it gives an astringent taste); 40 g plain flour; 10 g corn starch; 4 egg white (from the 4 eggs’ yolks separated from. Egg white all together weighed approximately 120g); ¼ tsp cream of tartar; 60 g caster sugar; 30 g apricot jam; 1 tbsp water or Brandie