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By. If you’re like me, you take your food seriously. If you take your food seriously, then you will consider Junior’s cheesecake to be the best thing to ever grace your tastebuds. Here’s how you can make this magical dessert all by yourself. It’s going to require work that will be so much worth the hassle when it’s all said and done. (From food.com and Martha Stewart) Ingredients: For one sponge cake layer, you need the following: ½ cup of sifted cake flour 1 teaspoon of baking powder 1 pinch of salt 3 large eggs, separated ? cup of sugar 2 tablespoons of sugar 1 teaspoon of pure vanilla extract 3 drops of lemon extract 3 tbsp. of melted, unsalted butter ¼ tsp. of cream of tartar For the cream cheese filling, you need the following: 4 packages (8 oz.) of full-fat cream cheese 1 ? cups of sugar ¼ cup of cornstarch 2 large eggs 1 tbsp. pure vanilla extract ¾ cup of heavy whipping cream Instructions for sponge cake layer: Preheat your oven to 350 F. Thoroughly butter a 9-inch springform pan. Mix cake flour, baking powder, and salt together in a medium-sized bowl and set aside. Crack the 3 eggs. Catch the yolks in your hand while letting the egg white slip through your fingers into a small bowl. Put the egg yolks into a large bowl. Use an electric mixer, on high power, to beat the egg yolks in the bowl for about 3 minutes. Keep the mixer running. Slowly add ? cup of sugar to the large bowl. Continue beating the mix of egg yolks and sugar until heavy, yellowish ribbons appear in the bowl. Beat the vanilla and lemon extracts into the large bowl. Pour the bowl of the flour mixture, from earlier, into the large batter. Stir it in by hand until the white flecks disappear. Mix the melted butter into the large batter. In the small bowl that contains the egg whites, using beaters that are clean and dry, beat the egg whites and cream tartar on high power until froth forms. Slowly add the 2 remaining teaspoons of sugar to this mix. Continue beating until stiff peaks appear. Make sure whites are standing up in stiff peaks and are not dry. Stir ? cup of the whites into the large batter. Use a spoon or knife to slowly add the remaining whites into the batter. Slowly spoon the batter altogether into the pan. Bake the cake until the center of the cake springs back when lightly touched. This should take about 10 minutes. Instructions for cream cheese filling: Put one whole package of cream cheese, ? cup of sugar, and cornstarch in a large bowl. Using an electric mixer on low power, beat the ingredients in the bowl until creamy. This should take roughly 3 minutes. Beat the other 3 packages of cream cheese into the mix. Turn the mixer to high power. Beat in the vanilla and the remaining 1 ? cups of sugar. Mix in the eggs, one by one. Beat the batter well after each egg you put into the mix. Mix in the heavy cream. Beat this entire filling until thoroughly blended. However, you should make sure you don’t mix the batter too much. Slowly spoon out the filling on top of the layer of sponge cake, from earlier. Pour hot water in a large shallow pan. The water should go roughly 1 in. up the pan. Put the springform pan in this pan of water. Bake the cheesecake for about one hour. When done, the cheesecake shouldn’t wobble when you move the pan. Cool the cake, preferably on a wire rack, for one hour Cover the cake with plastic wrap and refrigerate it for 4 hours, or perhaps overnight. Remove the sides of the springform pan and the cheesecake is ready to serve! If there are any leftovers, store them in the fridge. Malik Cayenne

Recipes of Personal Favorites

If you’re like me, you take your food seriously. If you take your food seriously, then you will consider Junior’s cheesecake to be the best thing to ever grace your tastebuds. Here’s how you can make this magical dessert all by yourself. It’s going to require work that will be so much worth the hassle when it’s all said and done. (From food.com and Martha Stewart) Ingredients: For one sponge cake layer, you need the following: ½ cup of sifted cake flour 1 teaspoon of baking powder 1 pinch of salt 3 large eggs, separated ? cup of sugar 2 tablespoons of sugar 1 teaspoon of pure vanilla extract 3 drops of lemon extract 3 tbsp. of melted, unsalted butter ¼ tsp. of cream of tartar For the cream cheese filling, you need the following: 4 packages (8 oz.) of full-fat cream cheese 1 ? cups of sugar ¼ cup of cornstarch 2 large eggs 1 tbsp. pure vanilla extract ¾ cup of heavy whipping cream Instructions for sponge cake layer: Preheat your oven to 350 F. Thoroughly butter a 9-inch springform pan. Mix cake flour, baking powder, and salt together in a medium-sized bowl and set aside. Crack the 3 eggs. Catch the yolks in your hand while letting the egg white slip through your fingers into a small bowl. Put the egg yolks into a large bowl. Use an electric mixer, on high power, to beat the egg yolks in the bowl for about 3 minutes. Keep the mixer running. Slowly add ? cup of sugar to the large bowl. Continue beating the mix of egg yolks and sugar until heavy, yellowish ribbons appear in the bowl. Beat the vanilla and lemon extracts into the large bowl. Pour the bowl of the flour mixture, from earlier, into the large batter. Stir it in by hand until the white flecks disappear. Mix the melted butter into the large batter. In the small bowl that contains the egg whites, using beaters that are clean and dry, beat the egg whites and cream tartar on high power until froth forms. Slowly add the 2 remaining teaspoons of sugar to this mix. Continue beating until stiff peaks appear. Make sure whites are standing up in stiff peaks and are not dry. Stir ? cup of the whites into the large batter. Use a spoon or knife to slowly add the remaining whites into the batter. Slowly spoon the batter altogether into the pan. Bake the cake until the center of the cake springs back when lightly touched. This should take about 10 minutes. Instructions for cream cheese filling: Put one whole package of cream cheese, ? cup of sugar, and cornstarch in a large bowl. Using an electric mixer on low power, beat the ingredients in the bowl until creamy. This should take roughly 3 minutes. Beat the other 3 packages of cream cheese into the mix. Turn the mixer to high power. Beat in the vanilla and the remaining 1 ? cups of sugar. Mix in the eggs, one by one. Beat the batter well after each egg you put into the mix. Mix in the heavy cream. Beat this entire filling until thoroughly blended. However, you should make sure you don’t mix the batter too much. Slowly spoon out the filling on top of the layer of sponge cake, from earlier. Pour hot water in a large shallow pan. The water should go roughly 1 in. up the pan. Put the springform pan in this pan of water. Bake the cheesecake for about one hour. When done, the cheesecake shouldn’t wobble when you move the pan. Cool the cake, preferably on a wire rack, for one hour Cover the cake with plastic wrap and refrigerate it for 4 hours, or perhaps overnight. Remove the sides of the springform pan and the cheesecake is ready to serve! If there are any leftovers, store them in the fridge. - See more at: https://wrevel.com/blog/blog_info/38#sthash.OIDdYcL2.dpuf