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1
Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan.
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2
Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside.
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3
Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
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4
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.
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5
Beat in the vanilla and lemon extracts.
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6
Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear.
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7
Then blend in the butter.
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8
In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
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9
Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
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10
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).
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11
Gently spoon the batter into the pan.
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12
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.
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13
Do not remove the cake from the pan.
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14
Cream Cheese Filling---------------.
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15
Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
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Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
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Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
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Blend in the eggs, one at a time, beating the batter well after each one.
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Blend in heavy cream.
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At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to overmix the batter.
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21
Gently spoon the cheese filling on top of the baked sponge cake layer.
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22
Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
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Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
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24
Cool the cake on a wire rack for 1 hour.
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Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
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26
Remove the sides of the springform pan.
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27
Slide the cake off of the bottom of the pan onto a serving plate.
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Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.
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29
Store any leftover cheesecake in the refrigerator.
