This is probably one of the most unusual cheesecakes ever and it hails from- where else- NEW YORK CITY! The story of this cheesecake has no life connection for me except for one time when I went to this cute little Bistro in Dallas Texas and they served their version of this deliciously different cake.
THE SPONGE
- 1/2 cup sifted CAKE flour
- 1 tsp baking powder
- 1 pinch salt
- 3 separated eggs
- 1/3 cup sugar
- 2 tbsp sugar
- 1 tsp vanilla extract
- 3 drops of lemon extract
- 3 tbsp unsalted melted butter (cooled)
- 1/4 tsp cream of tartar
- Preheat the oven to 350 and generously butter a 9-inch springform pan.
- Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
- Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.
- 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 in the vanilla and lemon extracts.
- Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear.
- Then blend in the butter.
- In a clean bowl, using clean dry beaters beat the egg whites and cream of tartar together on high until frothy.
- Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
- 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).
- Gently spoon the batter into the pan.
- Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!)
- Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling.
- Do not remove the cake from the pan.
THE CREAM CHEESE FILLING
- 4 8oz packs of cream cheese
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 tbsp vanilla extract
- 2 large eggs
- 3/4 cup heavy whipping cream
- Place one 8-ounce package of cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
- Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
- Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
- Blend in the eggs, one at a time, beating the batter well after each one.
- Blend in heavy cream.
- At this point mix the filling only until completely blended -be careful not to overmix the batter.
- Gently spoon the cheese filling on top of the baked sponge cake layer.
- Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
- Bake the cheesecake at 350 until the center barely jiggles when you shake the pan, about 1 hour.
- Cool the cake on a wire rack for 1 hour.
- Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
If the cake isn't separating from the sides, reach in with a long, very thin spatula (like using for frosting a cake) and gently line around the cake.
Open the spring and gently ease off of the bottom of the form.