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1
Make the sponge cake as the recipe directs.
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2
Make the cream cheese filling:
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3
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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4
Beat with an electric mixer on low until creamy, about 3 minutes.
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5
Then beat in the remaining three packages of cream cheese.
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6
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar.
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7
Then beat in the vanilla.
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8
Add the eggs, one at a time, beating the batter well after each one.
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9
Blend in the heavy cream.
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10
Mix the filling only until completely blended.
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11
Be careful not to overmix the batter.
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12
Gently spoon the cheese filling on top of the baked sponge cake layer.
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13
Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan.
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14
Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
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15
Cool the cake on a wire rack for 1 hour.
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16
Then, leaving the cake in the pan, cover it with plastic wrap and refrigerate until its completely cold, at least 4 hours or overnight.
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17
Remove the sides of the springform pan.
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18
Slide the cake off the bottom of the pan onto a serving plate.
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19
(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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20
If any cake is left over, cover it with plastic wrap and store for up to a week in the refrigerator.
