Juniors Famous No 1 Cheesecake

Description

Spectacular cheesecake with a layer of spongecake

Ingredients

• Cake Flour
• Baking Powder
• Salt
• Extra-large Eggs
• Granulated Sugar
• Pure Vanilla Extract
• Lemon Extract
• Unsalted Butter
• Cream Of Tartar
• Cream Cheese
• Cornstarch
• Vanilla Extract
• Extra Large Eggs
• Heavy Whipping Cream

Instructions

1. Thin sponge cake layer for cheesecake:
2. Preheat oven to 350 &#730
3. F and generously butter a 9-10 spring-form pan
4. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside
5. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes
6. 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
7. Beat in the vanilla and lemon extracts
8. Sift the flour mixture over the batter and stir in by hand until no more white flecks appear
9. Then blend in the butter
10. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy
11. Gradually add the remaining 2 tbsp sugar and continue beating until stiff peaks form
12. Stir about 1 / 3 cup of the whites into the batter, then gently fold in the remaining whites- dont worry if a few white specks remain
13. Gently spoon the batter into the pan
14. Bake the cake just until the centre of the cake springs back when lightly touched, only about 10 minutes
15. Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling
16. Do not remove the cake from the pan
17. For cream cheese filling:
18. Preheat oven to 350 &#730
19. F
20. And generously butter a 9-10 spring-form pan
21. Make the batter for the sponge cake as the recipe directs
22. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes
23. Place the cake on a wire rack to cool
24. While the cake cools, make the cream cheese filling:
25. Place one 8 oz
26. Package of the cream cheese, 1 / 3 cup of the sugar, and the cornstarch in a large bowl
27. Beat with an electric mixer on low speed until creamy, about 3 minutes
28. Then beat in the remaining 3 packages of cream cheese
29. Increase the mixer speed to high and beat in the remaining 1 1 / 3 cups of the sugar, and then beat in the vanilla
30. Blend in the eggs, one at a time, beating the batter well after adding each one
31. Blend in the heavy cream
32. At this point mix the filling only until completely blended
33. Be careful not to over-mix the batter
34. Gently spoon the cheese filling on top of the baked sponge cake layer
35. Place the spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan
36. Bake the cheesecake until the centre barely jiggles when you shake the pan, about 1 hour
37. Cool the cake on a wire rack for 1 hour
38. Then cover the cake with plastic wrap and refrigerate until its completely cold, at least 4 hours, or overnight
39. Remove the sides of the spring-form pan
40. Slide the cake off the bottom of the pan onto a serving plate
41. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate
42. If any cake is left over, cover it with plastic wrap and store in the refrigerator