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Sponge Cheesecake

Ingredients for a round 8-inch pan (Check this page for other shapes and sizes)

  • 3 egg yolks
  • 3 egg whites
  • 3 tablespoons flour (sifted)
  • 1 cup (225cc) whipping cream
  • 1/2 cup (100 grams)sugar
  • 1 8-oz. (226 grams) cream cheese room temperature
  • 1/4 tsp salt
  • 1 tbsp. lemon juice and one whole lemon rind
  • 1 tsp. vanilla
  1. Prepare a pan, covering with parchment paper. Or oil a pan and lightly dust with flour. Set the oven to 325F(162C).

  2. Finely grate the lemon peel. Sqeeze 1 tablespoon lemon juice.

     
  3. Beat until creamy:
    8-oz. (226 grams)     cream cheese.
  4. Add 1/4 cup of sugar to the cream cheese. and beat 2 more minutes.
     
  5. Add to the cream cheese mixture and beat well: 3 eggs yolks, 1 tbsp. lemon juice, one whole lemon zest, 1 tsp. vanilla. Beat 2 more minutes.

     
  6. In a separate bowl, whip until fluffy: 1 cup (225cc) whipping cream

     
  7. Add 1/4 of whipped cream to the egg mixture. Mix well until it becomes even color. Add the rest of the whipped cream and fold gently into the egg mixture.

     
  8. Before the whipped cream is completely incorporated, sprinkle 3 tablespoons sifted flour and fold in gently until the flour disappears.

     
  9. In a clean dry bowl, whip until fluffy but not dry: 3 egg whites. After the egg whites becomes foamy, add: 1/4 cup of sugar. Beat until silky merange but not dry

     
  10. Add 1/4 of merange to the egg mixture. Mix well until it becomes even color. Add the rest of the merange and fold gently into the egg mixture.

     
  11. Pour the batter into the prepared cake pan and bake for 50~60 minutes at 325F. When it is done, open the door wide and close half way to let it cool slowly. Take it out of the oven after 30 minutes.
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