Prepare ingredients: Bring cream cheese, butter, egg yolks, and heavy cream to room temperature.

Preheat oven to 150C (300F).

In a bowl, combine cream cheese and 30g granulated sugar; whisk until smooth.

Add butter and mix well until combined.

Incorporate beaten egg yolks and heavy cream, mixing until smooth.

Add lemon juice and rum; mix until slightly thickened.

Sift cake flour twice and gently fold into the mixture until well combined.

In a separate bowl, lightly beat egg whites with a hand mixer on high speed.

Gradually add granulated sugar (50g) in three additions, whipping after each addition until meringue forms.

Continue whipping until the meringue is silky and forms soft peaks when lifted.

Gently fold 1/3 of the meringue into the cream cheese mixture using a rubber spatula.

Fold in the remaining meringue gently while rotating the bowl to maintain airiness.

Pour the batter into a cake pan lined with parchment paper or oiled and floured.

Tap the pan on the countertop from a height of about 30cm to release air bubbles.

Place the cake pan in a baking sheet filled with hot water (water bath).

Bake at 150C (300F) for 30 minutes, then reduce temperature to 140C (284F) and bake for another 30-40 minutes.

Remove the cheesecake from the oven when the surface is golden brown, and let it cool completely before removing from the pan.

In a small container, mix apricot jam with 10% water and microwave until slightly reduced.

Brush the warm apricot glaze over the surface of the cheesecake.