JUNIOR'S FAMOUS NO. 1 PURE CREAM CHEESECAKE

For Cake Layer: Preheat oven to 350 degrees and generously butter 9-inch springform pan.

Sift flour, baking powder and salt together in medium bowl; set aside.

Beat egg yolks together in large bowl with electric mixer on high 3 minutes. With mixer still running, gradually add 1/3 cup sugar and continue beating until thick light-yellow ribbons form, about 5 minutes more. Beat in vanilla and lemon extract. Sift flour mixture over batter and stir by hand until no more white flecks appear; blend in butter.

In clean bowl, using clean dry beaters, beat egg whites and cream of tartar on high until frothy. Gradually add remaining 2 tablespoons sugar and continue beating until stiff peaks form. Stir about 1/3 cup of whites into batter, then gently fold in remaining whites.

Gently spoon batter into pan. Bake just until center springs back when lightly touched, only about 10 minutes (watch carefully!). Cool in pan on wire rack while you make cheesecake filling. Do not remove cake from pan.

For Cream Cheese Filling: While cake cools, place 1/3 cup sugar, 1 package cream cheese and cornstarch in large bowl. Beat with mixer on low until creamy, about 3 minutes, then beat in remaining 3 packages cream cheese. Increase mixer speed to high and beat in remaining 1 1/3 cups sugar, then beat in vanilla.

Blend in eggs, 1 at a time, beating well after each addition. Blend in cream. Mix filling only until completely blended; do not overmix. Gently spoon filling on top of baked cake layer. Place springform pan in large shallow pan containing hot water that comes about 1 inch up sides of pan. Bake until center barely jiggles when you shake pan, about 1 hour.

Cool cake on wire rack 1 hour. Cover cake with plastic wrap; refrigerate until completely cold, at least 4 hours or overnight. Remove sides of springform pan. Slide cake off bottom of pan onto serving plate or leave cake on removable bottom of pan and place on serving plate.