CHEESECAKE INSPIRED BY JUNIOR'S CHEESECAKES

For the Cheesecake Batter

In the bowl of a stand mixer, combine cream cheese, corn starch, sugar, and vanilla extract. Mix on medium speed until completely smooth, 2-3 minutes.

Scrape down the sides of the bowl using a rubber spatula, then add the eggs.

Add the heavy cream and continue to mix on medium speed until smooth.

Set aside.

For the Sponge Cake

In a separate bowl of a stand mixer, beat egg yolks on high for 10 minutes, reserving the egg whites.

Then, slowly stream in granulated sugar and continue beating until the mixture is pale yellow and ribbony, about 2-3 minutes.

Continue mixing and add lemon extract and vanilla extract.

Then, add sifted cake flour and unsalted butter.

Mix until it comes together into a nice yellow batter. Set aside.

In a separate mixing bowl, combine egg whites and cream of tartar.

Beat with a whisk (by hand or using hand mixer), until frothy, then add granulated sugar and beat until stiff peaks form.

Combine ⅓ of the egg whites mixture with the yellow batter, and mix until homogenous. Reintroduce this mixture back into the beaten egg whites, and fold, using a rubber spatula, until smooth. The finished batter should be smooth and pale.

Prepare an 8-inch springform pan by lining the outer bottom and sides with a layer of aluminum foil then thoroughly butter the inside.

Transfer the batter to your prepared springform pan, tap the pan on the counter gently to remove any bubbles, then bake at 350°F for 10 minutes or until the cake has pulled away from the sides of the pan.

Allow to cool completely.

Compress the cooled sponge cake using your hands, forming it into a flat, even surface that fills the bottom of the pan.

For the Cheesecake

Pour the Cheesecake batter on top of the smashed-down Sponge Cake, and tap the springform pan on the counter lightly to remove any bubbles.

For the Baking

Prepare a water bath by pouring 1 inch of water into the 12-inch cake pan.

Place your batter-filled, foil-prepared 8-inch springform pan in the 12-inch cake pan water bath and transfer to the oven.

Bake at 300°F for 1 to 2.5 hours depending on oven power. Turn off the oven when about 60% cooked and leave the Cheesecake in the oven until the oven has returned to its normal temperature, about 2 hours.

Remove from the oven and let it rest at room temperature until completely cooled and transfer to the fridge.

Refrigerate for a whole day then remove springform pan sides and serve cold or frozen!

For the Cheesecake Batter

In the bowl of a stand mixer, combine cream cheese, corn starch, sugar, and vanilla extract. Mix on medium speed until completely smooth, 2-3 minutes.

Scrape down the sides of the bowl using a rubber spatula, then add the eggs.

Add the heavy cream and continue to mix on medium speed until smooth.

Set aside.

For the NIlla Wafer Crust

Add Nilla wafers to a food processor and pulse with baking powder for about 30 seconds until the wafers reduce to fine, even crumbs.

Feed melted butter through the feeding tube and process until the mixture reaches the consistency of wet sand.

Prepare an 8-inch springform pan by lining the outer bottom and sides with a layer of aluminum foil then thoroughly butter the inside.

Press Nilla Wafer Curst mixture into the bottom of your prepared springform pan (you can use the bottom of a measuring cup) until the crust is even and flat, reserving some Nilla Wafer Crust mixture for the toppings.

Bake at 300°F for about 10 minutes or until the crust is fragrant.

Allow to completely.

For the Cheesecake

Pour the cheesecake batter atop the completely cooled Nilla Wafer Crust and tap the springform pan on the counter lightly to remove any bubbles.

For the Baking

Prepare a water bath by pouring 1 inch of water into the 12-inch cake pan.

Place your batter-filled, foil-prepared 8-inch springform pan in the 12-inch cake pan water bath and transfer to the oven.

Bake at 300°F for 1 to 2.5 hours depending on oven power. Turn off the oven when about 60% cooked and leave the Cheesecake in the oven until the oven has returned to its normal temperature, about 2 hours.

Remove from the oven and let it rest at room temperature until completely cooled and transfer to the fridge.

Refrigerate for a whole day.

For the Strawberry Topping

While the Cheesecake is cooling, create your Strawberry Topping.

Make your strawberry jello according to the package.

Combine the finished jello with equal parts strawberry jam. Combine until homogeneous.

Transfer the mixture to a small saucepan with a 1:1 ratio of cornstarch and water.

Cook and stir until thick and gel-like in consistency.

Slice the tops off of the strawberries.

For the Nilla Wafer Crumble

Add reserved Nilla Wafer Crust mixture to a food processor, then add steel cut oats and process until just crumbled. Add softened butter then pulse to combine.

Spread the mixture on a parchment-lined rimmed baking sheet and bake at 325°F until brown and crunchy. Allow to cool.

For the Serving

After your Cheesecake has been refrigerated for the whole day, arrange strawberries on top of your chilled Cheesecake and secure with Strawberry Jello mixture.

Then, layer Nilla Wafer Crumbles around the edge of the cake atop the strawberry topping.

Remove springform pan sides and serve cold or frozen!