Strawberry cheesecake recipe

strawberry cheesecake recipe
Thin Sponge Cake Layer for Cheesecake:
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar


1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form
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.

by amwr