Jrs Plain Cheese Cake

By cwyorkiex3

Clone Recipe

http://www.recipesecrets.net/forums/recipe-exchange/24608-juniors-famous-no-1-cheesecake-5-variations.html

Ingredients

• For Cream Cheese Filling:
• ThinThin Sponge Cake Layer for Cheesecake
• OneOne suggestion: keep an eye on this cake while it bakes. There's not much
• batter, so it needs only about 10 minutes of baking -- only enough time for
• the cake to turn light golden and set on the top.
• 1/2cup1/2 cup cake flour, sifted
• 1teaspoon1 teaspoon baking powder
• PinchPinch of salt
• 33 extra-large eggs, separated
• 1/3cup1/3 cup plus 2 tablespoons sugar
• 1teaspoon1 teaspoon pure vanilla extract
• 3drops3 drops pure lemon extract
• 3tablespoons3 tablespoons unsalted butter, melted
• 1/4teaspoon1/4 teaspoon cream of tartar
• 4(8-ounce) packages4 (8-ounce) packages regular cream cheese, at room temperature
• 1 2/3cups1 2/3 cups sugar
• 1/4cup1/4 cup cornstarch
• 1tablespoon1 tablespoon vanilla extract
• 22 extra-large large eggs
• 3/4cup3/4 cup heavy whipping cream

Details

Servings 12
Adapted from recipesecrets.net

Preparation

Step 1

Directions for Sponge Cake:

1. Preheat the oven to 350°F (180°C) 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 speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the 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 speed 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).
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.

5. 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.

Directions for Cheese Cake filling:

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 speed until creamy, about 3
minutes. Then beat in the remaining 3 packages of cream cheese. Increase
the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar,
then beat in the vanilla. Blend in the eggs, one at a time, beating the
batter well after adding each one. Blend in the heavy cream. At this point
mix the filling only until completely blended (just like they do at
Junior's). Be careful not to over mix the batter.

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. Cool the cake on a
wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate
until it's completely cold, at least 4 hours or overnight. Remove the sides
of the springform pan. Slide the cake off the bottom of the pan onto a
serving plate. Or if you wish, simply leave the cake on the removable bottom
of the pan and place it on a serving plate. If any cake is left over, cover
it with plastic wrap and store in the refrigerator.