Line a 6-inch round cake pan with parchment paper and grease with butter. Wrap the bottom with foil to prevent water from seeping in. Prepare hot water for a water bath.

Place the cream cheese in a microwave-safe bowl and microwave for 30 seconds. Once softened, mix well with a whisk.

Warm the heavy cream in the microwave for about 30 seconds. Add it to the bowl in three parts, mixing well each time to avoid lumps.

Add the egg yolks, sugar, butter, honey, and lemon juice. Mix well.

Sift in the cake flour and add it to the mixture.

Mix thoroughly until smooth.

In a separate bowl, add the egg whites. Gradually add the sugar in three parts while beating to make a stiff meringue.

Add 1/4 of the meringue to the cheesecake batter and mix well.

Add the remaining meringue in 2–3 parts, gently folding with a spatula until smooth.

Pour the batter into the prepared pan. Place the pan in a larger baking dish and pour hot water into the dish to a depth of about 1–1.2 inches (2–3 cm).

Bake in a preheated oven at 230°F (110°C) for 55 minutes, then increase to 355°F (180°C) and bake for another 15 minutes. (For Stone Oven Dome ER-TD7000)

Enjoy!

If using a Balmuda oven, bake in a preheated oven at 320°F (160°C) for 20 minutes, then lower to 285°F (140°C) and bake for 40 minutes.

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