Junior’s Cheesecake

Preparation

1. Step 1

   Make the sponge cake layer: Position a rack in the center of the oven and heat to 350 degrees. Grease the bottom of a 9-inch springform pan with the butter, leaving the sides ungreased. Wrap the outside of the bottom and sides of the pan with foil to prevent water from seeping into the cheesecake as it cooks in a water bath.

2. Step 2

   In a medium bowl, whisk the egg yolks. Add 2 tablespoons sugar and the extracts, and keep whisking until the mixture is pale yellow and a little more voluminous. Sift in the flour, baking powder and salt. Switch to a flexible spatula, and stir just until the white flecks disappear.

3. Step 3

   In the bowl of a stand mixer or in a separate bowl, whisk the egg whites until frothy. Add the remaining 2 teaspoons sugar and keep whisking until soft peaks form. Add one-third of the whites to the bowl with the yolks and stir until fully incorporated. Add the rest of the whites, then gently fold together by dragging the spatula under and over the mixture, scraping the sides and bottom of the bowl as you go, until mostly homogenous. A few white streaks are fine.

4. Step 4

   Transfer the batter to the prepared pan and spread to the edges, then tap on the counter, once or twice, to pop any large bubbles throughout the cake.

5. Step 5

   Bake until set and matte in the center but still blonde, about 10 minutes. Cool slightly on a wire rack.

6. Step 6

   Heat at least a liter of water to a boil, ideally in a kettle.

7. Step 7

   Make the cream cheese filling: In the bowl of a stand mixer fitted with the paddle, cream together 1 package cream cheese, ⅓ cup sugar and the cornstarch until smooth and fluffy, about 3 minutes. Use a flexible spatula to scrape down the sides of the bowl. Add the remaining 3 packages cream cheese, the remaining 1⅓ cups sugar and the vanilla, and beat until smooth, another minute or so.

8. Step 8

   Add the eggs one at a time, beating and scraping down the sides of the bowl between each addition, until smooth. On low speed, gradually pour in the heavy cream and beat just until smooth. (Be careful not to overmix the filling; too much air could result in cracks later.) Pour the filling over the cake layer in the springform pan.

9. Step 9

   Place the springform pan in a large roasting pan. Place the roasting pan in the oven. Pour enough hot water from the kettle into the roasting pan to come 1 inch up the sides of the springform pan, ensuring no water gets into the cream cheese filling.

10. Step 10

    Bake, rotating the pan halfway through, until browned and slightly wobbly in the center if you shake the pan, 1 hour 20 minutes to 1½ hours. If the water completely evaporates before the cheesecake is done, add more hot water.

11. Step 11

    Take the cheesecake out of the water bath and set aside to cool on a wire rack for 1 hour, then cover with foil and transfer to the refrigerator to set, at least 4 hours or overnight.

12. Step 12

    Run a knife around the edge of the pan and release the sides. To get clean slices, cut the cheesecake while it’s cold with a hot knife, wiping the blade clean between cuts. Serve cold or, for a fluffy texture, serve at room temperature. A wrapped cheesecake can be refrigerated for up to 5 days or frozen for up to 2 months.