Preheat oven to 350°F.
Butter bottom and side of springform pan. Line bottom with round of parchment and butter round. Butter 1 side of parchment strip and fit unbuttered side of strip against buttered side of pan. (Strip will extend 2 inches above rim of pan.)
Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest, juice, vanilla, orange-flower water, and almond extract in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes in a standing mixer or 3 minutes with a handheld. Add cornstarch and mix at low speed until just combined.
Beat egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating, then increase speed to high and continue beating until meringue holds stiff, glossy peaks, about 2 minutes in standing mixer or 3 minutes with handheld.
Fold one fourth of whites into cream cheese mixture to lighten, then fold in remaining whites gently but thoroughly.
Line outside of springform pan with foil (covering bottom and about 1 inch up side) to waterproof. Pour batter into pan and gently smooth top. Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes. (Cheesecake will rise in oven, but then will fall slightly and set as it cools.) Transfer springform pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.
* Available at some supermarkets and Kalustyan's (800-352-3451).
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	369.99 Kcal (1549 kJ)
Calories from fat	264.54 Kcal
		% Daily Value*
Total Fat	29.39g	45%
Cholesterol	217.6mg	73%
Sodium	83.39mg	3%
Potassium	76.01mg	2%
Total Carbs	21.86g	7%
Sugars	18g	72%
Dietary Fiber	0.03g	0%
Protein	5.91g	12%
Vitamin C	1.2mg	2%
Vitamin A	0.3mg	9%
Iron	0.8mg	4%
Calcium	36.6mg	4%

Amount Per 100 g
Calories	363.74 Kcal (1523 kJ)
Calories from fat	260.07 Kcal
		% Daily Value*
Total Fat	28.9g	45%
Cholesterol	213.93mg	73%
Sodium	81.98mg	3%
Potassium	74.73mg	2%
Total Carbs	21.49g	7%
Sugars	17.69g	72%
Dietary Fiber	0.03g	0%
Protein	5.81g	12%
Vitamin C	1.2mg	2%
Vitamin A	0.3mg	9%
Iron	0.8mg	4%
Calcium	36mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Cream Cheese Pound Cake

Flour, Baking powder, Salt, Cream cheese, softened, Butter and 6 more..
Sweet Tea Pie

Cream cheese, softened, Unsalted butter, softened and 10 more..
Lemon Cheesecake With Shortbread Cookie Crust

Unsalted butter (room temperature ), Granulated sugar and 8 more..
White Chocolate Chip Lemon Cookies

Butter, softened, Sugar, Egg, Milk, Lemon juice, Vanilla and 6 more..
Makeover Sour Cream Coffee Cake

Butter, softened, Sugar, Egg, Egg whites, Lemon juice and 8 more..
Lemon Chewy Crisps

Butter, softened, White sugar, Egg, Lemon zest and 6 more..
Hamersleys Lemon Custard Souffle

Butter, unsalted and softened, Sugar, Eggs, separated and 7 more..
Lemon Pound Cake with Candied Lemon Slices

Butter, softened, Sugar, Eggs, Lemon zest, Lemon juice and 5 more..
Easy Raspberry Cream Tart

Refrigerated sugar cookie dough (cut into 1/2-inch slices) and 9 more..
Lemon Lust Cake

Cake flour, Baking powder, Salt, Unsalted butter, softened and 15 more..
Italian Knot Cookies

All purpose flour, Baking powder, Baking soda, Salt and 11 more..
Lemon Blueberry Cheesecake With Cornmeal Crumble C...

Makes 1 (9-inch) cheesecake, Unsalted butter, softened and 16 more..