The classic NY style cheesecake: dense, silky, creamy with a very clean cheesecake bite! Legendary!
To make the spongecake crust:
- Preheat oven to 350.
- Butter the springform pan (both the sides and the bottom) generously, wrap the pan on the outside with aluminum foil, and set aside.
- In a mixing bowl with a paddle attachment, sift together flour, salt, and baking soda. Set aside.
- In the stand mixer, add egg yolks, and beat on high for approx 2-3 minutes.
- Add 2 tbsp of sugar and beat for another 2-3 minutes.
- Add vanilla and lemon. And beat until combined.
- Add the batter to the flour mixture in the mixing bowl and stir in melted butter.
- In the stand mixer, with a whisk attachment, add egg whites and cream of tartar. Beat on high until frothy.
- Add in remaining sugar and beat on high until stiff peaks form.
- Fold in egg whites into batter.
- Add batter to the bottom of springform pan.
- Add to oven and bake for approximately 20-25 minutes (until slightly firm to the touch in the center and beginning to golden on top).
- Remove from heat and set aside.
To make the cheesecake batter:
- In the stand mixer, with a paddle attachment, add 1 package of the cream cheese with 1/3 c of the white sugar and the cornstarch. Mix on low speed until nice and creamy (Approximately 2-3 minutes).
- Blend in each package of cream cheese, one at a time.
- Raise the speed to medium high and add in sugar and vanilla. Beating until combined.
- Add in eggs, one at a time, blending thoroughly each time.
- Add in heavy whipping cream and blend just until combined. Batter should appear light and airy. Do not overmix at this point.
- Spoon batter into springform pan on top of spongecake crust, spreading out evenly.
- Add the pan to a large shallow pan or baking dish.
- Add water to the pan holding the springform pan (should come up about halfway up the side of the pan - about 1 inch).
- Add pan to oven and bake for 75-85 minutes.
- Remove pan from oven, then remove springform pan holding the cheesecake from the water bath, and allow to cool on a cooling rack for 2 hours. (Do not remove cheesecake from springform pan at this point).
- Cover with plastic wrap and add pan to refrigerator for at least 6 hours or overnight to allow to chill and firm up further.
To make the cherry topping:
- Add cherries, sugar, cornstarch slurry, and lemon juice to pan and bring to a simmer over medium heat.
- Reduce heat to low and allow to simmer for approximately 10 minutes.