Russian Tea Room Cheesecake

Yield: Makes 10 servings ctive time: 1 hour and !0 min Total time: 1" hr

This cheesecake is very light and fluffy, unlike more traditional cheesecakes, which are creamy and dense.

Ingredients # " 1$" %&'o() *ackages cream cheese %1 1$+ l,), softened # 1 1$+ sticks %1$" cu* *lus " ta,les*oons) unsalted ,utter, softened, *lus additional for *an # 1 1$" cu*s sugar # & large eggs, se*arate # " ta,les*oons fresh lemon -uice # 1 teas*oon vanilla # 1$" teas*oon orange'flower water. # 1$" teas*oon almond e/tract # 1$+ cu* cornstarch # 0*ecial e1ui*ment: *archment *a*er cut into a 10'inch round and a !"' ,y 2'inch stri*3 a 10'inch %"4'cm) s*ring form *an Preparation 5reheat oven to !2067. 5lease check oven tem* with oven thermometer 8utter ,ottom and side of s*ring form *an. 9ine ,ottom with round of *archment and ,utter round. 8utter 1 side of *archment stri* and fit un ,uttered side of stri* against ,uttered side of *an. %0tri* will e/tend " inches a,ove rim of *an.) 8eat together cream cheese, ,utter, !$+ cu* sugar, egg yolks, , -uice, vanilla, orange'flower water, and almond e/tract in a large ,owl with an electric mi/er at medium s*eed until creamy, a,out " minutes in a standing mi/er or ! minutes with a handheld. dd cornstarch and mi/ at low s*eed until -ust com,ined. 8eat egg whites in another large ,owl with cleaned ,eaters at medium s*eed until whites -ust hold soft *eaks. dd remaining !$+ cu* sugar, 1 ta,les*oon at a time, ,eating, then increase s*eed to high and

continue ,eating until meringue holds stiff, glossy *eaks, a,out " minutes in standing mi/er or ! minutes with handheld. 7old one fourth of whites into cream cheese mi/ture to lighten, then fold one forth again then the other half left over, in gently ,ut thoroughly. 9ine outside of s*ring form *an with foil %covering ,ottom and a,out 1 inch u* side) to water*roof. 5our ,atter into *an and gently smooth to*. 8ake in a hot water ,ath in middle of oven until to* is golden ,ut cake trem,les slightly when *an is shaken gently, 22 to 42 minutes. %Cheesecake will rise in oven, ,ut then will fall slightly and set as it cools.) Transfer s*ring form *an to a rack to cool com*letely, then chill, loosely covered, at least & hours. Cooks' notes: # Cheesecake can ,e chilled, covered, u* to ! days. # Cut cake with dental floss