Junior's Original New York Cheesecake Recipe
A classic New York-style cheesecake can be replicated at home with this recipe, featuring a sponge cake crust and a rich, creamy filling.
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Instructions
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Preheat the oven to 350 F. Generously butter a 9-inch springform pan and wrap its exterior with aluminum foil.
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Sift cake flour, baking powder, and salt into a small bowl.
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In a large bowl, beat egg yolks for 3 minutes. Slowly add 2 tablespoons of sugar and continue beating until thick ribbons form, about 5 minutes. Beat in vanilla and lemon extracts.
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Fold the sifted flour mixture into the egg yolk batter, then blend in the melted butter.
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In a clean bowl, beat egg whites and cream of tartar until frothy. Gradually add the remaining sugar and beat until stiff peaks form.
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Fold one-third of the egg whites into the batter, then fold in the rest. Gently spread the batter over the prepared pan bottom and bake for about 10 minutes until set and golden. Cool the crust on a wire rack, keeping the oven on.
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In a large bowl, beat 1 package of softened cream cheese, 1/3 cup granulated sugar, and 1/4 cup cornstarch on low speed until creamy, scraping the bowl several times.
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Blend in the remaining 3 packages of cream cheese, one at a time, beating well after each addition.
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Increase mixer speed to medium. Beat in the remaining 1 1/3 cup granulated sugar, then add vanilla extract.
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Blend in 2 extra-large eggs, one at a time, beating well after each addition. Mix in heavy whipping cream until just blended.
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Gently spoon the cheesecake batter over the cooled crust.
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Place the cake pan in a large, shallow baking dish. Add enough hot water to the dish to come halfway up the side of the springform pan (about 1 inch).
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Return to the oven and bake for about 75 minutes, until the edge is light golden brown, the top is light gold, and the center barely jiggles.
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Remove the cheesecake from the water bath, transfer to a wire rack, and cool for 2 hours. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
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Release and remove the side of the springform pan. Place the cheesecake on a cake plate and refrigerate until ready to serve. Slice with a sharp, straight-edge knife, rinsing the knife with warm water between pieces for clean cuts.