Cheesecake Recipe

Spongecake

1. Get ingredients:
   • 3 tbsp butter (unsalted, melted)
   • 3 eggs (large, room temperature)
   • 1 tsp baking powder
   • 2 tsp corn starch
   • 1/4 tsp cream of tartar
   • 1 tsp vanilla extract
   • 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
   • digital scale
   • 1 spring-form pan (9-inch)
   • aluminum foil
   • 2 medium mixing bowls
   • sifter
   • stand mixer
   • whisk
   • hand mixer
   • spatula
   • 1 tbsp, 1 tsp, 1/4 tsp
2. If there's anything in the oven, take it out.
3. Set the oven to bake, 350° F (177° C).
4. Grease a spring-form pan with cooking spray.
5. Wrap the outside of the pan with aluminum foil. Cover the bottom and the sides of the pan.
6. Sift into medium mixing bowl:
   • 2.06 oz (1/2 cup minus 2 tsp) flour
   • 2 tsp corn starch
   • 1 tsp baking powder
   • pinch of salt
7. Stir with a fork until combined (a few seconds). Set aside.
8. Attach the paddle to the mixer.
9. Set mixer to low speed.
10. Add to mixer mixing bowl:
    • 3 egg yolks (one at a time, mix after each) (don't throw away the egg whites)
11. Mix on low-then-high speed (about 3 minutes).
12. Melt some butter (about 1/4 cup) in the microwave at 100% power for 30 seconds (or until melted). Set aside.
13. Attach the plastic guard to the mixer.
14. Slowly add to mixer mixing bowl:
    • 2.33 oz (1/3 cup) sugar
15. Continue mixing on high until the mixture forms thick, pale yellow ribbons (about 5 minutes).
16. Add to mixer mixing bowl:
    • 1 tsp vanilla
    • 3 drops lemon extract
17. Mix on medium speed until combined.
18. Turn off the mixer.
19. Remove the bowl from the mixer.
20. Slowly add the dry ingredients to the mixer mixing bowl.
21. Stir with a spatula until smooth. Set aside.
22. Add to mixer mixing bowl:
    • 3 tbsp melted butter
23. Stir with a spatula for a short time until well-blended.
24. Add to a second medium mixing bowl:
    • 3 egg whites
    • 1/4 tsp cream of tartar
25. Using a hand mixer, mix on high speed until frothy (about 30 seconds).
26. While mixing, slowly add to second mixing bowl:
    • 2 tbsp sugar
27. Mix on high speed until stiff peaks form (about 2-3 minutes).
28. Turn off the hand mixer.
29. Using a spatula, gently fold the meringue (egg mixture) into the mixer mixing bowl, 1/3 at a time, until combined. (It's okay if a few specks of egg whites remain.)
30. Pour the batter into the pan. Use a spatula to spread the batter evenly/flatly.
31. Place the pan in the oven on the middle rack.
32. Set a timer for 10-23 minutes (or until the centre springs back when pressed lightly).
33. Let cool in the pan on a wire rack while making the filling.

Filling

1. Get ingredients:
   • 2 eggs (large, room temperature)
   • 1 oz (1/4 cup) corn starch
   • 1 tbsp vanilla extract
   • 900g (about 4 packages) cream cheese (full fat, room temperature)
   • 6 oz (3/4 cups) heavy whipping cream
   • 9.33 oz (1 1/3 cups) + 2.33 oz (1/3 cup) sugar (white, granulated)
   • digital scale
   • stand mixer
   • spatula
   • kettle
   • cake pan
   • large shallow pan
   • plastic wrap
   • 1 tbsp
2. Attach the paddle to the mixer.
3. Add to mixer mixing bowl:
   • 250g (1 package) cream cheese (chopped)
   • 2.33 oz (1/3 cup) sugar
   • 1 oz (1/4 cup) corn starch
4. Mix on low speed until creamy (about 3 minutes).
5. Add to mixer mixing bowl:
   • the rest of the cream cheese (one package at a time)
6. Mix on medium speed.
7. If there's anything in the oven, take it out.
8. Set the oven to bake, 300° F (149° C).
9. Add to mixer mixing bowl:
   • 9.33 oz (1 1/3 cups)
10. Mix until combined.)
11. Add to mixer mixing bowl:
    • 2 eggs (one at a time)
    • 1 tbsp vanilla
12. Mix well after each egg.)
13. Boil water in the kettle.
14. Add to mixer mixing bowl:
    • 6 oz (3/4 cups) heavy whipping cream
15. Mix until just combined. Do not over mix.
16. Turn off the mixer.
17. Wait until the cake is completely cooled.
18. Using a spatula, gently scoop the cream cheese filling over the cooled cake.
19. Place the cake pan in a large shallow pan.
20. Fill the shallow pan with boiling hot water about halfway up the sides of the cake pan.
21. Place the pan in the oven on the middle rack.
22. Set a timer for 1.5 hours.
    • Tap the side of the 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.
23. When the timer is done, remove the pans from the oven. Turn off the oven.
24. Remove the cake pan from the water bath.
25. Let cool in the pan on a wire rack for 1 hour.
26. Cover the pan loosely with plastic wrap. Do not let the plastic wrap touch the top of the cake.
27. Place the cake in the fridge for at least 4 hours (or overnight).