Servings: 12
Ingredients
Sponge Base
- 60 g cake flour or 55 g of all-purpose flour
- 74 g sugar divided
- 0.75 teaspoon baking powder
- 0.25 teaspoon fine salt
- 3 tablespoons vegetable oil or 43 g of melted butter
- 3 eggs separated
- 1 teaspoon vanilla extract
- 0.25 teaspoon cream of tartar
Filling
- 907 g Philadelphia-style cream cheese at room temperature
- 331 g sugar divided
- 28 g cornstarch
- 1 tablespoon vanilla extract
- 2 eggs at room temperature
- 170 g heavy cream at room temperature
- hot water for the water bath (about 2.5 cm deep in the pan)
Procédé
Sponge Base
- Preheat the oven to 180°C. Lightly grease a 23 cm springform pan at least 7 cm deep, then wrap the bottom and sides in aluminum foil.
- In a large bowl, combine the flour, 2 tablespoons of the sugar, the baking powder, salt, oil, the 3 egg yolks, and the vanilla. Beat until a firm, slightly sandy dough forms.60 g cake flour, 74 g sugar, 0.75 teaspoon baking powder, 0.25 teaspoon fine salt, 3 tablespoons vegetable oil, 3 eggs, 1 teaspoon vanilla extract
- In another bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.0.25 teaspoon cream of tartar
- Gently fold the beaten egg whites into the dough in 3 additions. Spread the mixture in the pan and bake for about 15 minutes, until the base is puffed, barely golden, and a toothpick inserted in the center comes out clean.
- Remove from the oven, immediately loosen the edges with a knife, and let cool slightly in the pan while keeping the oven on.
Filling
- Beat about 225 g of the cream cheese on low speed with one-third of the sugar and the cornstarch until smooth. Add the remaining cream cheese, one package at a time, beating gently throughout.907 g Philadelphia-style cream cheese, 331 g sugar, 28 g cornstarch
- Slowly mix in the remaining sugar and vanilla, then add the eggs one at a time, beating well after each addition. Add the cream and beat just until smooth.1 tablespoon vanilla extract, 2 eggs, 170 g heavy cream
- Pour the filling over the base, leaving a little space at the top. Place the pan in a larger baking dish and pour hot water around it to create a water bath about 2.5 cm deep.hot water
- Bake on a rack set in the lower third of the oven for 75 to 90 minutes, until the edges begin to brown and the top looks set while the center remains slightly jiggly (about 70 to 74°C in the center).
- Remove the pan from the water bath, set it on a rack, and let it cool undisturbed for 2 to 3 hours, until the cake is no longer warm. Cover and refrigerate until ready to serve.
- To serve, slice with a knife dipped in hot water and wiped dry between each cut.
Notes
Inspired by Brooklyn's legendary Junior's Restaurant, this is a true New York cheesecake classic. Instead of a cookie crust, it starts with a thin sponge cake base baked on its own. The water bath and long cooling time—first at room temperature, then in the refrigerator—create a dense, creamy texture without cracks. Traditionally, it's served plain.
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