Lemon Lovers Cheese Cake

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Lemony cheese cake with sponge cake bottom, sour cream top and drizzled with lemon sauce. Times are approx.

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Steps

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Sponge cake layer.

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Preheat oven to 350 degrees and generously butter a 9-inch springform pan.

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Sift cake flour , baking powder , together in a medium-sized bowl and set aside.

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Beat egg yolks together in a large bowl with an electric mixer on high for 3 minutes.

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Then , with mixer still running , gradually add sugar continue beating until thick and light-yellow about 5 minutes longer.

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Beat in vanilla and lemon extracts.

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Sift flour mixture over batter and gently stir it in by hand then blend in butter.

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In a clean bowl , using clean , dry beaters , beat egg whites and cream of tartar together on high until frothy.

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Gradually add sugar and continue beating until stiff peaks form.

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The whites should stand up in stiff peaks , but not be dry.

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Stir about 1 / 3 cup of whites into the batter , then gently fold in remaining whites.

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Gently spoon batter into the pan.

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Bake cake just until center of the cake springs back when lightly touched , only about 10 minutes.

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Let cake cool in pan on.

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Ingredients

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cake flour, baking powder, eggs, sugar, pure vanilla extract, lemon extract, unsalted butter, cream of tartar, cream cheese, sweetened condensed milk, lemon juice, sour cream, vanilla, cornstarch, boiling water, fresh lemon rind