-
1
Preheat the oven to 450 degrees F.
-
2
Generously butter a 9-inch springform pan and dust the bottom and sides with the ground cornflakes.
-
3
Wrap the pan in heavy-duty aluminum foil, then refrigerate the pan while preparing the batter.
-
4
In a large mixing bowl, use an electric mixer to combine the cream cheese, sour cream, sugar, cornstarch, orange and lemon extracts, and salt.
-
5
Add 3 of the eggs, 1 at a time, mixing well after each addition.
-
6
Separate the remaining 2 eggs.
-
7
Mix the yolks into the batter.
-
8
In another bowl, with the mixer on low speed, beat the heavy cream, egg whites, and confectioners' sugar until combined.
-
9
Stir the cream mixture into the batter, then strain through a fine mesh sieve into the chilled pan.
-
10
Set the springform pan in a roasting pan and add enough hot water to come halfway up the sides of the springform.
-
11
Cover the top with aluminum foil and bake for 15 minutes.
-
12
Lower the oven temperature to 250 degrees F, uncover, and bake for 2 hours more.
-
13
Increase the heat to 350 degrees F. and bake until light golden and set, about 10 minutes more.
-
14
Place on a rack to cool completely, then refrigerate overnight.
-
15
Release pan sides and transfer cheesecake to a platter.
