This recipe is for the best New York Cheesecake we have ever tasted. We have made many cheesecakes over the years, and most are pretty simple and easy to make. We are used to the traditional graham cracker crust (and many different takes on it), but this recipe has an unusual spongecake crust. It’s probably more difficult (and takes more time) to make the crust than the cheesecake filling itself. Also plan ahead, you aren’t supposed to eat this cheesecake the same day you bake it. It needs at least 6 hours in the fridge after nearly an hour and a half cook time and 30 minutes prep time (but it’s worth it).

Making the Crust

Crust Ingredients

2 eggs (separate into 2 egg yolks and 2 egg whites)
1/3 c. cake flour mixer
1/4 tsp salt
1/3 c. sugar (or stevia extract if you’re going sugar free)
1/4 tsp cream of tartar
3/4 tsp baking powder
1 tsp vanilla extract
2 tbsp unsalted butter

Preheat your oven to 350. Butter the inside of a normal sized springform cake pan. In a small bowl mix flour, salt, baking powder together and set aside. In a new medium bowl add your egg yolks and beat them on high for 3 minutes on high. Add about 2 tbsp of sugar (or stevia) to them at that point, and beat about 5 minutes more. Add in the vanilla and beat for a few seconds more to mix in. Add your dry mix from the smaller bowl little by littlel, but mix it in by hand instead of using the mixer. Just mix in well enough to not see any of the white from the flour. Melt the butter and gently mix that in as well.

Using a new large bowl beat the egg whites and cream of tartar for about 3 minutes until they fluff, and then add the reaming sugar (or substitute) until stiff peaks form like whipped topping (glossy). Add the remaining sugar (or stevia) as you go until you get the stiff peaks. Mix about half into the medium bowl of batter by hand (fold it in). Once that’s mixed in, mix the remainging half in as well.

Spread the batter over the bottom of your springform pan. Bake for about 10 minutes. The center should spring back when you touch it. Let cool on the stove while you make the filling.

Making the Filling

Filling Ingredients

4 packages of cream cheese at room temperature
3/4 c. heavy whipping cream (6 oz. if you’re trying to figure out what size container to buy)
2 eggs
1 tbsp vanilla extract
1/4 c. cornstarch
1 2/3 c. sugar (or stevia sugar substitute)

Your oven should still be on 350. Get out a large roasting pan or something big enough for the springform pan to fit into. The sides should be high enough to allow for a water bath up at least halfway the sides of the springform pan. Set this aside until we get our filling ready.

In a large mixing bowl mix 1 package cream cheese and about 1/3 c. of your sugar (or stevia extract), and the cornstarch. If your cream cheese is cold, you’ll see pretty quickly why room temperature is best. Blend it about 3 minutes until its creamy, and then add the other 3 packages one by one. Now you can beat in your remaining sugar and the vanilla. Next add your eggs one at a team, and last the cream. The mixture should be quite light, like cool whip. Just mix enough to get the last ingredients mixed in, and then spoon the batter over the crust.

At this point get out a large roasting pan or something big enough for the springform pan to fit inside. Typically your standard 9×13 pan will be too small (to fit a 9″ springform pan). In your large pan, fill it about 2″ with hot water. Carefully place your springform pan inside, which will kind of begin to float in the water. Carefully place it in the oven in the middle rack and bake on 350 for one hour and 15 minutes.

When it’s done the edges and center should be a light golden brown. If it’s too jiggly in the center you can give it up to an additional 10 minutes. When you take it out of the oven remove the springform pan from the water bath and place it on a wire rack for 2 hours. Cover loosely over the top with saran wrap (still in the pan) and refridgerate at least 6 hours (overnight is fine).

To server, remove the springform sides, cut – and enjoy! This is one of the fluffiest and creamiest cheesecakes you’ll probably ever taste.

Here is an unusual recipe that turned out really good,…