Step 1

For the sponge cake, preheat the oven to 350 degrees Fahrenheit. Generously grease a 9-inch spring-form pan with oil or butter.

Step 2

Sift together the cake flour, baking powder, and salt in a medium bowl. Set aside.

Step 3

In a large bowl, beat the egg yolks with an electric mixer at high speed for 3 minutes. Gradually add 1/3 cup of sugar and beat for 5 more minutes, or until mixture forms into thick, pale yellow ribbons. Beat in vanilla and lemon extracts.

Step 4

Pour the dry ingredients over the egg mixture and whisk manually until smooth. Stir in the melted butter until well-combined.

Step 5

In a clean, dry medium bowl, beat the egg whites with the cream of tartar on high speed until frothy. While beating, gradually add the remaining 2 tablespoons of sugar. Continue until stiff peaks form. The egg whites should be glossy and should form a stiff tip when you lift the beaters. The tip should be able to hold its shape.

Step 6

Add about 1/3 of the egg whites into the cake batter and mix with a spatula. Gently mix in the rest of the egg whites until combined. It’s okay if a few specks of egg whites remain.

Step 7

Spoon the cake batter into the greased pan. Bake for 10 minutes, or just until the center springs back when pressed lightly. Let cake cool in the pan on a wire rack.

Step 8

Meanwhile, prepare the cream cheese filling. Reduce the oven heat to 300 degrees Fahrenheit.

Step 9

In a large bowl, add 1 8-ounce package of cream cheese, 1/3 cup of sugar, and cornstarch. Beat with an electric mixer on low speed for 3 minutes, or until the mixture is creamy. Beat in the rest of the cream cheese.

Step 10

Beat in the remaining 1 1/3 cups of sugar until combined. Stir in the vanilla extract.

Step 11

Add the eggs, one at a time, beating well after every addition. Gently mix in the heavy cream just until well-blended, careful not to overmix the batter.

Step 12

Spoon the cream cheese filling over the cooled sponge cake.

Step 13

Place the cake pan in a large shallow pan. Fill the large pan with hot water to a depth of an inch up the sides of the cake pan.

Step 14

Bake the cheesecake for 1 hour. The center should barely wobble when you shake the pan.

Step 15

Let the cake cool on a wire rack for an hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 16

Detach the outer ring of the spring-form pan. Transfer the cake onto a serving plate, either with or without the bottom of the cake pan.