She absolutely loves cheesecakes, and when we lived together I used to make them for her quite often, so I decided to make one for her again. I modified the classic Junior's cheesecake recipe and she finished it within days. 3 to be exact.
There is something about sponge cakes that I really enjoy making them, so I usually go for this base instead of the graham cracker crust, besides- I like how the timing works on this one, by the time i'm done with the cheesecake batter, the sponge is baked and cooled.
Since I don't have the typical cheesecake pan, I used my 9" ring, buttered it up, placed a piece of parchment and wrapped the sides and with aluminum foil.
Spread the batter into the prepared pan and even it out with an offset spatula, or a small butter knife will do the job as well. Bake for 10 minutes at 350 degrees F. The sponge cake should be golden but not brown.
Remove from oven and set it on a cooling rack while you prepare the cheesecake part and leave the oven on.
- 1/4 cup of cake flour
- 1/2 teaspoon of baking powder
- pinch of salt
- 2 large eggs, separated
- 1/3 cup of sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of melted unsalted butter
- pinch of cream of tartar (optional)
- 3 packages of 8oz cream cheese
- 1 1/3 cups of sugar
- 3 tablespoons of cornstarch
- 1 tablespoon of vanilla extract
- 2 large eggs
- 3/4 cups of heavy cream
- 1 cup of sugar
- 1 cup of water
- 4 tablespoons of cornstarch dissolved in a bit of warm water.