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. |