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Recipes>New York Cheesecake1/2 Cup sifted cake flour 1 tsp. baking powder Pinch of salt 3 extra-large eggs, separated 1/3 Cup plus 2 Tbsp. granulated sugar 1 tsp. pure vanilla extract 3 drops pure lemon extract 3 Tbsp. unsalted butter, softened 1/4 tsp. cream of tartar Preheat the oven to 350°F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside. Beat the egg yolks, 1/3 cup sugar, vanilla and lemon extracts together in a large bowl with an electric mixer on high for 5 minutes. Sift the flour mixture over the batter and stir it in with the mixer until no more white flecks appear. Then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites, cream of tartar, 2 tablespoons sugar together on high until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir the whites into the batter. Gently spoon the batter into the pan. 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 continue making the cheesecake filling. Do not remove the cake from the pan. Filling: 32 oz. cream cheese, at room temperature (very important) 1 2/3 Cup granulated sugar 1/4 Cup cornstarch 1 Tbsp. pure vanilla extract 2 extra-large eggs 3/4 Cup heavy whipping cream Oven should still be heated to 350°F from baking the cake layer. While the Thin Sponge Cake Layer cools, make the cream cheese filling: Place the cream cheese, sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes. Increase the mixer speed to high and beat in the vanilla. Blend in the 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 until completely blended. 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 hot water that comes about 1-inch up the sides of the pan. 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. Then 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.
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