Junior's Chocolate Swirl Cheesecak
Sponge Cake Layer:
1/2 cup sifted cake flour
1 teaspoon baking powder
1 pinch salt
3 extra large eggs, separated
1/2 cup plus 2 tbs. sugar
1 teaspoon vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
4 pkgs. (8 oz. each) cream cheese, room temperature
1-2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream
3/4 cup fudge ice cream topping
Sponge Layer: Preheat the oven to 350ºF and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside.
Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/2 cup of sugar and continue beating until thin light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry.)
Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain.)
Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes. (watch carefully) Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the springform pan. Place the cake on a wire rack to cool. (do not remove it from the pan)
Cream Cheese Filling: While the cake cools, make the cream cheese filling: Place 1 - 8 once package of cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1-1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the batter only until completely blended. Be careful not to over-mix the batter.
Gently spoon half the cream cheese filling on top of the baked sponge cake layer.
Warm the fudge ice cream topping in a small saucepan over low heat, stirring constantly. Watch carefully and DO NOT LET IT BOIL!! Drizzle the cheesecake batter in the pan with half of this warm fudge topping.
Carefully spoon the remaining cheesecake filling on top and drizzle with the remaining fudge topping. Using a table knife, swirl the fudge topping into the batter, working in a circle and turning the knife constantly as you go. Swirl just until the fudge is marbled throughout-not enough to blend the colors.
Place the spring-form pan in a large shallow pan containing hot water that comes about - inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan, being careful.
Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Makes enough for 1 cheesecake, about 2 inches high
Note: One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.