Plippins Cheesecake

SERVES: 12

** o m g **

SHOPPING LIST

2 lbs cream cheese 3⁄4 c heavy cream

sugar cake flour
cornstarch baking powder
vanilla extract almond extract
vanilla beans butter (3T)
5 eggs cream of tartar
NOTES
Two 6” pans:
10 min bake for sponge
80 min bake for in water (Pyrex pie plates)

One 9” springform
14 min bake for sponge
80 min on 3/26/20 (teensy dry?)
[undercooked sponge on 3/26/20; shot up like lava. 5/24/20 baked 14 minutes - just right.]

1/22/22 - JIP birthday

176° rear element in large 9” pan 2:15 hours 80% steam
450° top element broil 3 min
14 min sponge at 350° in APO was way darker than previously

4/13/24 - 6” x 2
12 min sponge 350° APO rear
50 min cake 350° APO 40% rear element SCORCHED cakes. :(
25 more min to set middle, bottom element, bottom rack 60%

4/19/24 - 6” x 2
sponge: 325° 0% 10 min APO bottom
[try cooking sponge 12 next time]
whole cake: 175° 100% APO top & bottom
uncovered! 3.5-4 hrs total, then broil til slightly browned on spots
NEXT TIME TRY 155° - recommended internal temperature of 150°
**use whisk for egg whites and paddle for batter; make sure to scrape down.
Beat MINIMALLY after adding eggs and cream
⸻⸻⸻⸻⸻⸻⸻⸻⸺–
SPONGE CAKE LAYER (make first)
1⁄2 c sifted cake flour
1 t baking powder
1 pinch salt
3 large eggs, separated
1⁄3 c sugar
2 T sugar
1 t pure vanilla extract
3 drops lemon extract [used almond]
3 tablespoons unsalted butter, melted
1⁄4 t cream of tartar

PUT PAPER/CARDBOARD DISK ON PAN FLOOR

For sour cream topping: 9” = 2 x 6” https://bakingitbeautiful.com/sour-cream-cheesecake/

CREAM CHEESE FILLING

(make it second; it’s up here for shopping list)
4 (8 oz) packages cream cheese [2 lbs]
1 2⁄3 c sugar
1⁄4 c cornstarch
1 T pure vanilla extract
2 large eggs
3⁄4 c heavy whipping cream

SPONGE CAKE LAYER (make first)

1⁄2 c sifted cake flour
1 t baking powder
1 pinch salt
3 large eggs, separated
1⁄3 c sugar
2 T sugar
1 t pure vanilla extract
3 drops lemon extract [used almond]
3 tablespoons unsalted butter, melted
1⁄4 t cream of tartar

Sponge cake

Preheat oven to 350° F and generously butter a 9-inch springform pan.

Sift cake flour, baking powder, and salt together ina medium sized bowl and set aside. Beat the egg
yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still
running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in
the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the
batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high 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).

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.

Cream Cheese Filling

● 4 (8 oz) packages cream cheese [2 lbs]
● 1 2⁄3 c sugar
● 1⁄4 c cornstarch
● 1 T pure vanilla extract
● 2 large eggs
● 3⁄4 c heavy whipping cream
Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large
bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3
packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups
of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each
one. Blend in heavy cream.

At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to
overmix the batter.

Gently spoon the cheese filling on top of the baked sponge cake layer. [Srsly. Filling is so dense cake
will shoot up like lava.]

Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the
side of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1
hour.

Cool the cake on a wire rack for 1 hour.

Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or
overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a
serving plate. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on
a serving plate.

Store any leftover cheesecake in the refrigerator.