Original New York Cheesecake

Four 8-ounce packages of cream cheese-room temperature

1^2/3 cups sugar

¼ cup cornstarch

1 tbs vanilla extract

2 extra large eggs

¾ cups heavy/whipping cream

1. Pre-heat oven to 350^OF deg. Butters the bottom and sides of a 9inch spring form pan. Wrap the outside w/ aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on. (sponge cake crust)
2. One package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl and beat w/ electric mixer on low until creamy ( about 3 minutes-scrapping down the bowl several times). Blend the remaining cream cheese (one package at a time – scrapping down the bowl after each one).
3. Increase mixer speed to medium, and in the remaining 1 ^1/3 cups sugar, then vanilla. Blend in the eggs, one at a time, and beating well after each one. Beat in the cream just until completely blended. Don’t over mix! Gently spoon the batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake until edges are light golden brown and top is slightly golden tan, about 1^1/4 hours. Remove cheesecake from the water bath and transfer to wire rack and let cool for 2 hours. Then, leave cake in the pan, cover loosely w/ plastic wrap, and refrigerate until completely cold (overnight or at least 4 hours).
5. To serve, release and remove sides of spring form, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with sharp straight-edge knife.

* For 8 inch: 3 packages of 8 ounces cream cheese, 1^1/3 cups sugar, 3 tbs cornstarch, 1 tbs vanilla extract, 2 extra large eggs, and 2/3 cups heavy, whipping cream.

Sponge Cake Crust

1/3 cup sifted cake flour

¾ tsp baking powder

Pinch of salt

2 extra large eggs – separated

1/3 cup sugar

1 tsp vanilla extract

2 drops pure lemon extract

2 tbs unsalted butter, melted

1. Preheat oven to 350^OF and butter the bottom and sides of a 9 inch spring form pan (non-stick preferably). Wrap the outside w/ Al foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder and salt together.
3. Beat the egg yolks in a large bowl w/ electric mixer on high for 3 minutes. With the mixer still running, slowly add 2 tbs of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir in by hand, just until no more white flecks appear. Now blend in melted butter.
5. Wash the beaters really well (little fat can cause egg whites not too whip!). Put the egg whites and cream of tartar into bowl and beat with mixer on high until frothy. Gradually ad remaining sugar and continue beating until stiff peaks form (whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites.
6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Don’t let the top brown! Leave the crust in the pan and place on a wire rack to cool. Leave the over on while prepare the batter.

*For 8 inch – ¼ cup sifted cake flour, ½ tsp baking powder, pinch of salt, ¼ cup sugar, ¾ tsp vanilla extract, 2 drops pure lemon extract, 2 tbs unsalted butter (melted), ¼ tsp cream of tartar.

*For chocolate crust – stir in 2 ounces of melted and slightly cooled bittersweet chocolate when extracts added.