Delicate Cheesecake - cooking recipe

Ingredients

20 ounces cream cheese, softened
10 tablespoons butter, softened
1 1/3 cups granulated sugar
8 large eggs, separated
1/2 teaspoon orange flower water
1 teaspoon freshly-grated lemon, zest of
1 teaspoon vanilla
1 teaspoon almond extract
1/2 teaspoon lemon extract
1/4 cup cornstarch
icing sugar

Preparation

Preheat oven to 350 degrees F.
Butter a 12 inch cake pan.
In a large bowl, beat together cream cheese and butter until light and fluffy.
Add half the sugar, the egg yolks, orange-flower water, zest, vanilla, almond and lemon extracts and beat mixture on lowest setting for 2-3 minutes, or until well-combined.
Add cornstarch and beat until just combined.
In a bowl with cleaned beaters, beat whites until they hold soft peaks; beat in remaining sugar, a little at a time, and beat until the whites hold stiff peaks.
Fold the whites into the cream cheese gently but thoroughly.
Pour batter into prepared cake pan.
Put into a larger baking pan and add enough hot water to large pan to come half way up sides of cake pan.
Bake for 40-45 minutes, or until top is light-golden-brown and set.
Remove cake and let cool completely.
Chill overnight.
To unmold: Dip cake pan in a large pan of hot water for 5 seconds, invert a platter over it and invert cheesecake onto platter.
Dust top of cake with icing sugar.