This cheesecake is very light and fluffy, unlike more traditional cheesecakes, which are creamy and dense.

Butter bottom and side of spring form 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 2 ½  (8 oz) pkg cream cheese, 1 ¼  stick butter, ³/₄ cup sugar, 8 large egg yolks, 2 t lemon zest, 2 T fresh lemon juice, 1 t vanilla, ½ t orange-flower water, and ½ t 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 ¼ c cornstarch and mix at low speed until just combined.

Beat 8 large egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks. Add  ¾  c sugar, 1 T 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 at 350°.. (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.

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.

• Orange flower water is a bitter liquer flavoing of orange blossoms