Bold italics = suggestions/hints/notes
Ingredients
- 2 1/2 (8-oz) packages cream cheese (1 1/4 lb), softened
- 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened, plus additional for pan
- 1 1/2 cups sugar (I would recommend dropping the sugar to 1 cup)
- 8 large eggs, separated
- 2 teaspoons finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon orange-flower water*
- 1/2 teaspoon almond extract
- 1/4 cup cornstarch
Special equipment: parchment paper cut into a 10-inch round and a 32- by 5-inch strip; a 10-inch (26-cm) springform pan.
METHOD
Preheat oven to 350°F.
Butter bottom and side of springform pan. Line bottom with round of parchment and butter round. Butter 1 side of parchment strip and fit unbuttered side of strip against buttered side of pan. (Strip will extend 2 inches above rim of pan.)
Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest, juice, vanilla, orange-flower water, and almond extract in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes in a standing mixer or 3 minutes with a handheld. Add cornstarch and mix at low speed until just combined.
Beat egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating, then increase speed to high and continue beating until meringue holds stiff, glossy peaks, about 2 minutes in standing mixer or 3 minutes with handheld.
Fold one fourth of whites into cream cheese mixture to lighten, then fold in remaining whites gently but thoroughly.
Line outside of springform pan with foil (covering bottom and about 1 inch up side) to waterproof. Pour batter into pan and gently smooth top. Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes. (Cheesecake will rise in oven, but then will fall slightly and set as it cools.) Transfer springform pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.
- Hot water bath = To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan. For some, a hot water bath is really stressful for when you take out your item from the oven...the fear of the hot water sloshing and burning you is a real turn off for some. If this is your first time using a hot water bath, DO NOT use a disposable aluminum pan - you'll get burned...literally.
- I recommended dropping the sugar to 1c because it was far too sweet otherwise...and not in a good way.
- Orange flower water can be found (sometimes) in BevMo or a gourmet cooking store. If you can't find orange flower water and need it for a recipe, chop orange peel (I grate mine) and soak for 24 hours in sweet white wine. Strain before using wine.
