View Large Image Cheesecake Recipe Spongecake Get ingredients: 3 tbsp butter (unsalted, melted) 3 eggs (large, room temperature) 1 tsp baking powder 2 tsp cornstarch 1/4 tsp cream of tartar 1 tsp vanilla extract (pure) 3 drops lemon extract 2.06 oz (1/2 cup minus 2 tsp) flour (all-purpose) 3.21 oz (1/3 cup + 2 tbsp) sugar (white, granulated) pinch of salt stand mixer hand mixer spring-form pan (9-inch diameter) 2 medium mixing bowls sifter spatula whisk aluminum foil Melt in the microwave, then set aside and let cool at room temperature: 3 tbsp butter Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Grease a spring-form pan with cooking spray (or butter). Wrap the outside of the spring-form pan with aluminum foil. Cover the bottom and the sides of the spring-form pan. Sift into medium mixing bowl: 2.06 oz (1/2 cup minus 2 tsp) flour 2 tsp cornstarch 1 tsp baking powder pinch of salt Whisk until combined (a few seconds). Set aside. Attach the paddle to the stand mixer. Set stand mixer to low speed. Add to stand mixer bowl: 3 egg yolks (one at a time, mix after each) (don't throw away the egg whites) Mix on high speed (about 3 minutes). Slowly add to stand mixer bowl: 2.33 oz (1/3 cup) sugar Continue mixing on high until the mixture forms thick, pale yellow ribbons (about 5 minutes). Add to stand mixer bowl: 1 tsp vanilla extract 3 drops lemon extract Mix on medium speed until combined. Turn off the stand mixer and remove the bowl. Slowly add the dry ingredients to the stand mixer bowl. Stir with a spatula until smooth. Set aside. Add to stand mixer bowl: melted butter Stir with a spatula for a short time until well-blended. Add to a second medium mixing bowl: 3 egg whites 1/4 tsp cream of tartar Using a hand mixer, mix on high speed until frothy (about 30 seconds). While mixing, slowly add to second mixing bowl: 2 tbsp sugar Mix on high speed until stiff peaks form (about 2-3 minutes). Turn off the hand mixer. Using a spatula, gently fold the meringue (egg mixture) into the stand mixer bowl, 1/3 at a time, until combined. (It's okay if a few specks of egg whites remain.) Pour the batter into the spring-form pan. If necessary, use a spatula to spread the batter evenly. Bake for 10-23 minutes (or until the centre springs back when pressed lightly). Let cool at room temperature in the spring-form pan while making the filling. Filling Get ingredients: 907 g (4 cups) cream cheese (room temperature) 2 eggs (100 g) (large, room temperature) 179 g (3/4 cups) heavy whipping cream (35-40% butter fat) 32 g (1/4 cup) cornstarch 267 g (1 1/3 cups) + 67 g (1/3 cup) sugar (white, granulated) 13 g (1 tbsp) vanilla extract (pure) stand mixer kettle spring-form pan (9-inch diameter) shallow pan (large) spatula plastic wrap If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Clear some space in the fridge (for chilling the cake later). Attach the paddle to the stand mixer. Add to stand mixer bowl: 227 g (1 cup) cream cheese (chopped into about 8 pieces) 67 g (1/3 cup) sugar 32 g (1/4 cup) cornstarch Mix on low speed until creamy (about 3 minutes). Add to stand mixer bowl: the rest of the cream cheese (one cup at a time) Mix on medium speed. Set the oven to bake, 300° F (149° C). Ensure the oven rack is in the middle position. Add to stand mixer bowl: 267 g (1 1/3 cups) sugar Mix until combined. Add to stand mixer bowl: 2 eggs (100 g) 13 g (1 tbsp) vanilla extract Mix well after each egg. Boil water in the kettle (for the hot water bath). Add to stand mixer bowl: 179 g (3/4 cups) heavy whipping cream Mix until just combined. Do not over-mix. Wait until the cake is completely cooled. Using a spatula, gently scoop the cream cheese filling over the cooled cake. Place the spring-form pan in a large shallow pan. Fill the shallow pan with boiling hot water about halfway up the sides of the spring-form pan. Bake for 1.5 hours. Tap the side of the spring-form pan with a spatula. If there are ripples, the cake is not done. When it is done, only the centre of the cake should jiggle a little bit. The outer ring of the cake should be stable. The top should be slightly golden tan. The edges should be light golden brown. Remove the spring-form pan from the water bath. Let cool at room temperature in the spring-form pan for 1 hour. Cover the spring-form pan with a lid, plastic wrap, or beeswax wrap. Do not let the wrap touch the top of the cake. Chill the cake in the fridge for at least 4 hours (or overnight).
