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.