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1
Preheat oven to 350F.
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2
Butter bottom and side of springform pan.
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3
Line bottom with round of parchment and butter round.
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4
Butter 1 side of parchment strip and fit unbuttered side of strip against buttered side of pan.
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5
(Strip will extend 2 inches above rim of pan.)
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6
Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest, juice, vanilla, orange-flower water, and almond extract in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes in a standing mixer or 3 minutes with a handheld.
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7
Add cornstarch and mix at low speed until just combined.
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8
Beat egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks.
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9
Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating, then increase speed to high and continue beating until meringue holds stiff, glossy peaks, about 2 minutes in standing mixer or 3 minutes with handheld.
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10
Fold one fourth of whites into cream cheese mixture to lighten, then fold in remaining whites gently but thoroughly.
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11
Line outside of springform pan with foil (covering bottom and about 1 inch up side) to waterproof.
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12
Pour batter into pan and gently smooth top.
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13
Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes.
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14
(Cheesecake will rise in oven, but then will fall slightly and set as it cools.)
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15
Transfer springform pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.
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16
Available at some supermarkets and Kalustyan's (800-352-3451).
