I am going to start with a little story. Once upon a time there was a awkward, chubby, prepubescent girl who laughed and talked loudly. She didn't have a ton of friends when her parents moved her to New Jersey from California so she took to baking. Since then it's been a fun  little pastime of hers.

Then later in life her friends from New York decided to leave the city and head to the wild of Utah. So there was a decision made to throw a party full of New York food and she took on the Herculean task of making a homemade cheesecake.

This is her recipe now for all to enjoy (hers or Junior's restaurant... you decide).


Sponge Cake Crust

Ingredients:
1/3 cup sifted cake flour
3/4 teaspoon baking powder
pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

  1. Preheat the oven to 350 and generously butter the bottom and side of a 9 inch springform pan. Wrap the outside with aluminum foil cover the bottom and extending all the way up the sides.
  2. In a small bowl sift the flour, baking powder and salt together
  3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. Withe the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
  4. Sift the flour mixture over the batter and stir in by hand, just until no white flecks appear. Now, blend in the melted butter.
  5. Now, wash the mixing bowl and beaters really well (any fat left might ruin next steps). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will sand up and look glossy, not dry). Fold about 1/3 of the whites into the batter then add the remaining. Don't worry if you see a few white speaks, but mix well.
  6. Gently spread out the batter over the bottom of the pan and bake just until set and golden- about 10 minutes. If you touch the cake in the center and it springs back it's done. Don't let it brown too much. Leave on a wire rack and keep the oven on while you work on the batter.
Filling

Ingredients:
Four 8 oz packages cream cheese (full fat) at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs
3/4 cup heavy/ whipping cream

  1. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy- about 3 minutes. Blend in the remaining cream cheese one package at a time, verifying it's fully mixed in.
  2. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar then the vanilla. Blend in the eggs one at a time beating well after each one. Beat in the cream just until completely blended Don't over mix! (their ! not mine) Gently spoon the batter over the cooling crust.
  3. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform pan. Bake until the edges are light golden brown and the top is slightly golden tan- about 1.25 hours. Remove the cheesecake from the water bath, transfer it to a wire rack and let cool for 2 hours- do not move it during this time it will crack. (see the cracks on my cheesecake )
  4. Then leave the cake in the pan, cover loosely with plastic wrap and refrigerate until completely cold, preferably overnight.
So simple right? Definitely not a weekday project!

Enjoy and let me know how your cheesecake goes!!