Spongecake Crust

• 1 tbsp butter, softened
• 1/3 c cake flour, sifted
• 3/4 tsp baking powder
• 1 pinch kosher salt
• 2 large eggs, separated
• 1/3 c white sugar, divided
• 1 tsp vanilla extract
• 1/4 tsp lemon extract
• 2 tbsp butter, melted
• 1/4 tsp cream of tartar

Cheesecake

• 4- 8oz packages of cream cheese (full fat and at room temp)
• 1-2/3 c white sugar (divided)
• 1/3 c cornstarch
• 1 tbsp vanilla extract
• 2 large eggs, divided
• 3/4 c heavy whipping cream

Cherry Sauce

• 1 c fresh cherries, pitted
• 2 tbsp white sugar
• Cornstarch slurry (1/4 c water mixed with 2 tsp cornstarch)
• 1 tbsp fresh lemon juice

Equipment needed

• Stand mixer with whisk and paddle attachments
• springform pan (9 inch)
• small saucepan
• aluminum foil
• 9 “ skillet (skillet should be able to hold the springform pan with water)
• mixing bowl
• sifter or mesh strainer
• wooden spoon
• plastic wrap
• shark knife
• cherry pitter

To make the spongecake crust:

1. Preheat oven to 350.
2. Butter the springform pan (both the sides and the bottom) generously, wrap the pan on the outside with aluminum foil, and set aside.
3. In a mixing bowl with a paddle attachment, sift together flour, salt, and baking soda. Set aside.
4. In the stand mixer, add egg yolks, and beat on high for approx 2-3 minutes.
5. Add 2 tbsp of sugar and beat for another 2-3 minutes.
6. Add vanilla and lemon. And beat until combined.
7. Add the batter to the flour mixture in the mixing bowl and stir in melted butter.
8. In the stand mixer, with a whisk attachment, add egg whites and cream of tartar. Beat on high until frothy.
9. Add in remaining sugar and beat on high until stiff peaks form.
10. Fold in egg whites into batter.
11. Add batter to the bottom of springform pan.
12. 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).
13. Remove from heat and set aside.

To make the cheesecake batter:

1. 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).
2. Blend in each package of cream cheese, one at a time.
3. Raise the speed to medium high and add in sugar and vanilla. Beating until combined.
4. Add in eggs, one at a time, blending thoroughly each time.
5. Add in heavy whipping cream and blend just until combined. Batter should appear light and airy. Do not overmix at this point.
6. Spoon batter into springform pan on top of spongecake crust, spreading out evenly.
7. Add the pan to a large shallow pan or baking dish.
8. Add water to the pan holding the springform pan (should come up about halfway up the side of the pan - about 1 inch).
9. Add pan to oven and bake for 75-85 minutes.
10. 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).
11. 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:

1. Add cherries, sugar, cornstarch slurry, and lemon juice to pan and bring to a simmer over medium heat.
2. Reduce heat to low and allow to simmer for approximately 10 minutes.