While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Place the cake on a wire rack to cool (do not remove it from the pan).Ģ. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Preheat the oven to 350 degrees F and generously butter a 9-inch springform pan. Do not remove the cake from the pan.įour 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperatureġ. Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).Ħ. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).ĥ. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Beat in the vanilla and lemon extracts.ģ. 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. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.Ģ.
This one sits atop a sponge cake base, with a strawberry topping and a optional macaroon crunch border.ġ. One of the most famous, and best tasting, cheesecakes ever! The recipe is adapted from the cookbook, Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant.
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