Junior's Famous CheesecakeYield: 12 servings Ingredients: |
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Directions:
For Sponge Cake Layer:
Generously butter a 9 inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set
aside.
Separate the three eggs; reserve the egg whites in a small bowl. Set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick, light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
Sift the flour mixture into the batter and stir it in by hand until 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 until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
Gently spoon the batter into the springform pan. Smooth evenly, and bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes - watch carefully! Let the cake cool in the pan on a wire rack while you make the cheesecake filling. Do not remove the cake from the pan.
For Cream Cheese Filling:
While the cake cools, make the cream cheese filling: Place one 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in heavy cream. At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Place the springform pan on a sheet of foil and neatly wrap the outside of the pan with foil. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the foil-wrapped springform pan in a large, shallow pan containing hot water that comes about 1 inch up the sides of the pan. (The foil you wrapped the pan with will ensure water doesn’t leak through the pan and into your cheesecake.) Put the pan of water with the cheesecake in the oven. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour. (When the cake pan has cooled, you can remove the foil.) Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.
Slide the cake off of the bottom of the pan onto a serving plate. Or 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.
