Name: Cheesecake
Cook time: 30 min
Total time: 12 hr
Yield: Makes 10 servings
Ingredients: 2 1/2 (8-oz) packages cream cheese (1 1/4 lb), softened; 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened, plus additional for pan; 1 1/2 cups sugar; 8 large eggs, separated; 2 teaspoons finely grated fresh lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla; 1/2 teaspoon orange-flower water*; 1/2 teaspoon almond extract; 1/4 cup cornstarch; parchment paper cut into a 10-inch round and a 32- by 5-inch strip; a 10-inch (26-cm) springform pan

This cheesecake is very light and fluffy, unlike more traditional cheesecakes, which are creamy and dense.

Cooks' notes:

• Cheesecake can be chilled, covered, up to 3 days.

• Cut cake with dental floss or a long, thin sharp knife dipped into a tall glass of hot water.

Recipe notes

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