Ingredients
6 tablespoons butter, cubed4 ounces reduced-fat cream cheese2/3 cup heavy whipping cream1/4 cup all-purpose flour1/4 cup cornstarch6 large egg yolks, room temperature2 teaspoons vanilla extract1-1/2 to 2 teaspoons grated lemon zest12 large egg whites, room temperature3/4 cup sugarTOPPING:1/2 cup sugar2 tablespoons cornstarch1/4 teaspoon cayenne pepper, optional1/2 cup water2 cups fresh or frozen pitted tart cherries1 tablespoon butterConfectioners’ sugar
Preparation
Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Line bottom and inside of pan with parchment; set aside.
In a small saucepan, cook and stir butter and cream cheese over medium heat until melted. Remove from heat; whisk in cream until smooth. Let cool completely.
Sift flour and cornstarch together twice; place in a large bowl. In a small bowl, whisk egg yolks, vanilla, zest and cooled cream cheese mixture until smooth. Add to flour mixture; beat until well blended.
In a large bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Gently transfer to prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
Bake for 25 minutes. Reduce oven setting to 280°. Bake until top is puffed and springs back when lightly touched and the center appears set, 55-65 minutes longer.
Meanwhile, for topping, in a small saucepan, mix sugar, cornstarch and, if desired, cayenne. Whisk in water until smooth. Add cherries; cook and stir over medium heat until thickened and bubbly, about 5 minutes. Remove from heat; whisk in butter. Cool completely.
Remove springform pan from water bath. Loosen rim from pan with a knife; remove foil. Remove rim from pan; remove paper. Serve cheesecake warm with confectioners’ sugar and cherry topping. Refrigerate leftovers.
