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Ингредиенты
- INGREDIENTS FOR ONE 9-INCH SPONGE CAKE LAYER***
- 1/2 c. Sifted cake flour
- 1 tsp Baking pwdr
- 1 pch Salt
- 3 x Extra-large Large eggs separated
- 1/2 c. Plus 2 Tbsp. sugar
- 1 tsp Pure vanilla extract
- 3 dsh Pure lemon extract
- 3 Tbsp. Unsalted butter, melted
- 1/4 tsp Cream of tartar *INGREDIENTS FOR CREAM CHEESE FILLING***
- 4 pkt Cream cheese, (the regular variety not light Neufchatel cream cheese), at room temperature (8-oz)
- 1 2/3 c. Sugar
- 1/4 c. Cornstarch
- 1 Tbsp. Pure vanilla extract
- 2 x Extra-large Large eggs
- 3/4 c. Heavy whipping cream
- 1/2 c. Minced mixed nuts, (almonds, peacans, and/or possibly walnuts)
- 1/2 c. Angel flake coconut *INGREDIENTS FOR THE STRAWBERRY TOPPING***
- 1 quart Large ripe strawberries
- 1 c. Strawberry jelly
- 1/2 c. Apricot preserves
Инструкции
- Directions for the Thin Sponge Cake Layer for Cheesecake:
- 1. Preheat the oven to 350 F and generously butter a 9-inch springform pan.
- Sift the cake flour, baking pwdr, 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 for 3 min. Then, with the mixer still running, gradually add in the 1/3 c. of sugar and continue beating till thick light-yellow ribbons form in the bowl, about 5 min more. Beat in the vanilla and lemon extracts.
- 3. Sift the flour mix over the batter and stir it in by hand till 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 till frothy. Gradually add in the remaining 2 Tbsp. sugar and continue beating till stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
- 5. Stir about 1/3 c. of the whites into the batter, then gently mix in the remaining whites (do not worry if a few white specks remain).
- 6. Gently spoon the batter into the pan. Bake the cake just till the center of the cake springs back when lightly touched, only about 10 min
- (watch carefully!). Let the cake cold in the pan on a wire rack while you continue making the cheesecake filling. Don't remove the cake from the pan.
- Makes Sufficient for One Cheesecake
- Directions for the Cream Cheese Filling:
- 1. Preheat the oven to 350 F and generously butter a 9-inch springform pan.
- Make the batter for the sponge cake as the recipe directs Proportionately spread the batter on the bottom of the pan, and bake just till set and golden brown, about 10 min. Place the cake on a wire rack to cold (don't remove it from the pan).
- 2. While the cake cools, make the cream cheese filling: Place one 8-oz package of the cream cheese, 1/3 c. of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low till creamy, about 3 mintues, then beat in the remaining 3 pkgs. of cream cheese.
- 3. Increase the mixer speed to high and beat in the remaining 1 1/2 c. of the sugar, then beat in the vanilla and heavy cream. Blend in the Large eggs, one at a time, beating the bating only till completely blended (just like they do at Junior's). Be careful not to overmix the batter.
- 4. Gently spoon the cheese filling on top of the baked sponge cake layer.
- Place the springform pan in a large shallow pan containing warm water which comes about 1 inch up the sides of the pan. Bake the cheesecake till the center barely jiggles when you shake the pan, about 1 hour.
- continued in part 2
