This cheesecake recipe offers a delightful twist on the classic New York cheesecake, featuring a rich and creamy filling atop a buttery sponge cake base.
Preheat your oven to 350°F and generously butter a 9-inch springform pan.
Using a springform pan ensures easy removal of the cheesecake.
Sift together the cake flour, baking powder, and salt in a medium bowl.
Sifting the dry ingredients helps to aerate them, resulting in a lighter cake.
In a large bowl, beat the egg yolks with an electric mixer on high for 3 minutes.
Beating the yolks thoroughly adds volume and lightness to the batter.
Gradually add sugar to the yolks while mixing, and continue until the mixture is thick and pale yellow.
Adding sugar gradually ensures it dissolves completely, creating a smooth mixture.
Mix in the vanilla extract.
Vanilla extract enhances the flavor of the cake base.
Fold the sifted dry ingredients into the yolk mixture until just combined.
Avoid overmixing to keep the batter light.
In a clean bowl, beat the egg whites and cream of tartar until frothy, then gradually add sugar and beat until stiff peaks form.
Ensure the bowl and beaters are clean and dry for the best results.
Gently fold the egg whites into the batter in three additions.
Folding gently prevents deflating the batter.
Pour the batter into the prepared pan and bake for 10 minutes, or until the center springs back when lightly touched.
Keep an eye on the cake to avoid overbaking.
Let the cake cool in the pan on a wire rack.
Cooling the cake prevents it from collapsing.
For the filling, beat one package of cream cheese with sugar and cornstarch until smooth.
Starting with one package of cream cheese ensures a smoother mixture.
Add the remaining cream cheese, one package at a time, beating well after each addition.
Adding cream cheese gradually prevents lumps.
Mix in the remaining sugar and vanilla extract.
Vanilla extract adds depth to the filling's flavor.
Blend in the eggs, one at a time, followed by the heavy cream.
Mixing eggs one at a time ensures they incorporate evenly.
Pour the filling over the cooled sponge cake base.
Pouring gently avoids disturbing the cake base.
Place the springform pan in a shallow pan with hot water reaching 1 inch up the sides.
Using a water bath prevents cracks on the cheesecake.
Bake for 1 hour, or until the center jiggles slightly when shaken.
Avoid overbaking to keep the cheesecake creamy.
Cool the cheesecake on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
Chilling the cheesecake allows it to set properly.
Remove the sides of the pan and serve.
Use a warm knife for clean slices.
Continua nella nostra app per un'esperienza migliore
