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Ingredients
- Sponge Cake Layer (see below)
- 32 ounce cream cheese room temperature (the regular variety, not light, Neufchatel cream cheese)
- 1 2/3 c. granulated sugar
- 1/4 c. cornstarch
- 1 Tbsp. pure vanilla extract
- 2 x extra-large Large eggs
- 3/4 c. heavy whipping cream
- 1/2 c. sifted cake flour
- 1 tsp baking pwdr
- 1 pch salt
- 3 x extra-large Large eggs separated
- 1/3 c. granulated sugar plus
- 2 Tbsp. granulated sugar
- 1 tsp pure vanilla extract
- 3 dsh pure lemon extract
- 3 Tbsp. unsalted butter melted
- 1/4 tsp cream of tartar
Directions
- Preheat oven to 350 degrees and generously butter a 9-inch springform pan.
- Make the batter for the Thin Sponge Cake Layer as the recipe directs. Proportionately spread the batter on the bottom of the pan, and bake just till set and golden brown, about 10 min. Place the cake on a wire rack to cold (don't remove it from the pan).
- While the cake cools, make the cream cheese filling: Place one 8-oz package of the cream cheese, 1/3 c. of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low till creamy, about 3 min, then beat in the remaining 3 pkgs. of cream cheese.
- Increase the mixer speed to high and beat in the remaining 1 1/3 c. of the sugar, then beat in the vanilla. Blend in the Large eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only till completely blended (just like they do at Junior's). Be careful not to over mix the batter.
- Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing warm water which comes about 1-inch up the sides of the pan. Bake the cheesecake till the center barely jiggles when you shake the pan, about 1 hour.
- Cold the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and chill till it's completely cool, at least 4 hrs or possibly overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or possibly if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
- Thin Sponge Cake Layer: Preheat the oven to 350 degrees and generously butter a 9-inch springform pan. Sift the cake flour, baking pwdr and salt together in a medium-size bowl and set aside.
- Beat the egg yolks together in a large bowl with an electric mixer on high for 3 min. Then, with the mixer still running, gradually add in the 1/3 c. of sugar and continue beating till thick light-yellow ribbons form in the bowl, about 5 min more. Beat in the vanilla and lemon extracts.
- Sift the flour mix over the batter and stir it in by hand till no more white flecks appear. Then blend in the butter.
- In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high till frothy. Gradually add in the remaining 2 Tbsp. sugar and continue beating till stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 c. of the whites into the batter, then gently mix in the remaining whites (do not worry if a few white specks remain).
- Gently spoon the batter into the pan. Bake the cake just till the center of the cake springs back when lightly touched, only about 10 min (watch carefully!). Let the cake cold in the pan on a wire rack while you continue making the cheesecake filling. Don't remove the cake from the pan.
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