JUNIOR'S CHEESECAKE

SPONGE CAKE CRUST

1. Preheat oven to 350 -generously butter a 9' springform pan.-set aside

2.  In a medium bowl, sift
    ½ c. cake flour
    1 tsp baking pd.
    1/8 tsp salt

3.  In a large bowl mix-3 extra large egg yolks on high for 3 minutes.
Then with mixer
    still running, gradually add 1/3 c. sugar and continue beating
until thick light-yellow
    ribbons form in the bowl, about 5 minutes.
    Add t tsp vanilla and 3 drops pure lemon extract-beat to blend.
    Add cake flour mixture to batter and stir by hand until all white
flecks disappear.
    Blend in 3 Tb. Butter, melted.
4.  In a clean bowl, beat three egg whites and 1/4 tsp cream of tartar on
high till frothy
     Gradually add 2 tb. Sugar and continue beating till stiff peaks form
     Stir 1/3 c. whites into batter, then gently fold in remaining
whites.  Spoon sponge batter into
     Pan and spread evenly over bottom of pan.
    Bake 10-12 minutes.  Set aside on wire rack\
5.  Wrap the outside of pan with foil, covering the bottom and extending
up sides. 

place 8 ounces of cream cheese, 1/3 c. sugar and 1/4 c. cornstarch in
large bowl[beat
at low speed until creamy, scraping occasionally.  Beat in 3-8 oz. Pkgs.
Cream cheese
Increase speed to high and beat in 1 1/3 c. sugar, then 1 TB. Vanilla.
Blend in 2 extra large eggs, one at a time, -add 3/4 c. heavy whipping
cream and beat just to blend
Spoon filling on top of baked sponge cake layer. 
Place pan in large shallow pan containing hot water about 1 inch up sides
of pan.  Bake 1 hour and 10-15 minutes -the center should barely jiggle
when you shake the pan.

6.  Cool on wire rack 1 hour.  Cover cake with plastic rap and
refrigerate overnight. 
Remove foil and sides of springform pan.