Email to VICKEY KOTWICA      

PURE CREAM CHEESECAKE WITH SPONGE LAYER

Recipe Introduction


THIS CHEESECAKE IS JUST OUT OF THIS WORLD. IT IS WONDERFULLY CREAMY AND LIGHT IN TEXTURE. THE SPONGE CAKE GIVES IT A NEW TWIST. ONE BITE AND YOU TOO WILL AGREE IT'S OUT OF THIS WORLD.





List of Ingredients



• THIN SPONGE CAKE LAYER:
  
• 1/2 CUP SIFTED CAKE FLOUR
  
• 1 TEASPOON BAKING POWDER
  
• PINCH OF SALT
  
• 3 EXTRA LARGE EGGS, SEPARATED
  
• 1/3 CUP + 2 TABLESPOONS SUGAR
  
• 1 TEASPOON PURE VANILLA EXTRACT
  
• 3 DROPS PURE LEMON EXTRACT
  
• 3 TABLESPOONS SWEET BUTTER, MELTED
  
• 1/4 TEASPOON CREAM OF TARTAR
  
• CHEESECAKE FILLING:
  
• 4 ( 8 OUNCE) CREAM CHEESE AT ROOM TEMPERATURE ( DO NOT SUBSTITUTE F/F-S/F OR LIGHT CREAM CHEESE)
  
• 1 2/3 CUPS SUGAR
  
• 1/4 CUP CORNSTARCH
  
• 1 TABLESPOON PURE VANILLA EXTRACT
  
• 2 EXTRA LARGE EGGS
  
• 3/4 CUP HEAVY WHIPPING CREAM
  






Instructions



1. PREHEAT OVEN TO 350°. GENEROUSLY BUTTER A 9" SPRINGFORM PAN. SET ASIDE
   
   
2. SIFT THE CAKE FLOUR, BAKING POWDER AND SALT TOGETHER IN A MEDIUM SIZE BOWL AND SET ASIDE.
   
   
3. BEAT THE EGG YOLKS TOGETHER IN A LARGE BOWL WITH AN ELECTRIC MIXER ON HIGH FOR 3 MINUTES. WHILE 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 WITH A RUBBER SPATULA UNTIL NO MORE WHITE FLICKS APPEAR. BLEND IN THE BUTTER.
   
   
4. 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 DRY). STIR ABOUT 1/3 CUP OF THE WHITES INTO THE BATTER, THEN GENTLY FOLD IN THE REMAINING WHITES IN A UNDER AND OVER MOTION WITH A RUBBER SPATULA ( DON'T WORRY IF A FEW WHITES REMAIN).
   
   
5. GENTLY SPOON THE BATTER INTO THE PAN. BAKE THE CAKE JUST UNTIL THE CENTER OF THE CAKE SPRINGS BACK WHEN LIGHTLY TOUCHED,ABOUT 10 MINUTES ( WATCH THE CAKE VERY CAREFULLY). LET THE CAKE COOL IN THE PAN ON A WIRE RACK WHILE YOU MAKE THE FILLING. ( DO NOT REMOVE THE CAKE FROM THE PAN.
   
   
6. PLACE ONE PACKAGE OF CREAM CHEESE AND 1/3 CUP OF SUGAR AND CORNSTARCH IN A LARGE MIXING BOWL AND BEAT ON LOW UNTIL CREAMY, ABOUT 3 MINUTES, BEAT IN THE REMAINING 3 PACKAGES OF CREAM CHEESE.
   
   
7. INCREASE SPEED TO HIGH AND BEAT IN THE REMAINING 1 1/3 CUPS OF THE SUGAR, BEAT IN THE VANILLA, BLEND IN THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ONE. BLEND IN THE HEAVY CREAM. IMPORTANT: MIX THE FILLING ONLY UNTIL COMPLETELY BLENDED, DO NOT OVER BEAT THE BATTER).
   
   
8. CAREFULLY SPOON THE FILLING ON TOP OF THE BAKED SPONGE CAKE LAYER. PLACE THE PAN INTO A LARGE SHALLOW PAN CONTAINING HOT WATER THAT COMES ABOUT 1" UP THE SIDES OF THE PAN. BAKE THE CHEESECAKE UNTIL THE CENTER BARELY JIGGLES WHEN YOU SHAKE THE PAN, APPROXIMATELY 1 HOUR.
   
   
9. REMOVE FROM OVEN AND COOL ON A WIRE RACK FOR 1 HOUR. THEN COVER CHEESECAKE WITH PLASTIC WRAP AND REFRIGERATE UNTIL IT'S COMPLETELY COLD AT LEAST 4 HOURS OR OVERNIGHT.
   
   
10. REMOVE SIDES OF SPRINGFORM PAN AND PLACE ON A SERVING PLATTER.
    
    
11. COVER ANY LEFTOVERS WITH PLASTIC WRAP AND STORE IN REFRIGERATOR.
    
    






Final Comments


SERVE SMALL PIECES AS THIS IS VERY RICH.