add the remaining sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). stir about 1/3 of the whites into the batter, then gently fold in the remaining whites — don’t worry if a few white specks remain.
gently spoon the batter into the pan. bake the cake just until the center of the cake springs back when lightly touched, about 10-12 minutes (watch carefully). let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. do not remove the cake from the pan.
keep oven at 350°f and while the cake cools, make the 