***INGREDIENTS FOR ONE
-9-INCH SPONGE CAKE
; LAYER***
1/2 c Sifted cake flour
1 ts Baking powder
1 pn Salt
3 Extra-large eggs separated
1/2 c Plus 2 tablespoons sugar
1 ts Pure vanilla extract
3 dr Pure lemon extract
3 tb Unsalted butter; melted
1/4 ts Cream of tartar
***INGREDIENTS FOR CREAM
-CHEESE
; FILLING***
4 pk Cream cheese; (the regular
-variety
; not light
; Neufchatel cream
; cheese), at room
; temperature
; (8-ounce)
1 2/3 c Sugar
1/4 c Cornstarch
1 tb Pure vanilla extract
2 Extra-large eggs
3/4 c Heavy whipping cream
INGREDIENTS FOR THE MACAROON
1/2 c Chopped mixed nuts;
-(almonds, peacans,
; and/or walnuts)
1/2 c Angel flake coconut
***INGREDIENTS FOR THE
-STRAWBERRY
; TOPPING***
1 qt Large ripe strawberries
1 c Strawberry jelly
1/2 c Apricot preserves
Directions for the Thin Sponge Cake Layer for Cheesecake:
1. Preheat the oven to 350 F and generously butter a 9-inch springform pan.
Sift the cake flour, baking powder, and salt together in a medium-sized
bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on
high for 3 minutes. 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. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no
more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream
of tartar together on high until frothy. 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).
5. 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).
6. Gently spoon the batter into the pan. 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. Do not remove the cake from the
pan.
Makes Enough for One Cheesecake
Directions for the Cream Cheese Filling:
1. Preheat the oven to 350 F and generously butter a 9-inch springform pan.
Make the batter for the sponge cake as the recipe directs Evenly spread the
batter on the bottom of the pan, and bake just until set and golden, about
10 minutes. Place the cake on a wire rack to cool (do not remove it from
the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce
package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a
large bowl. Beat with an electric mixer on low until creamy, about 3
mintues, then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of
the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one
at a time, beating the bating only until completely blended (just like they
do at Junior’s). Be careful not to overmix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer.
Place the springform pan in a large shallow pan containing hot water that
comes about 1 inch up the sides of the pan. Bake the cheesecake until the
center barely jiggles when you shake the pan, about 1 hour.
continued in part 2
Yields
1 servings