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Junior’s Cheesecake Recipe
Although cheesecake is thought to have originated in Greece, it is often synonymous with the state of New York. Although the recipe for cheesecake had been around many years before New York was even a thing, New Yorkers really took to this dessert. By the 1900’s it was being served in almost every restaurant, but it is Arnold Rueben, an American German immigrant, who is credited with coming up with the original New York Cheesecake recipe.
It is said that Reuben went to a party where the hostess served a cheese pie. Rueben was fascinated with the dessert and played around with recipes until he came up with one that was made with extra egg yolks and cream cheese. This would go on to be known as New York Cheesecake.
Rueben may have had his own recipe, but many restaurants experimented working to take it to the next level. One restaurant who made a particularly outstanding version was Junior’s which is located in the Flatbush section of Brooklyn.
It is said that restaurant owner, Harry Rosen, worked closely with his master baker, Eigel Peterson to conduct laboratory like experiments until they came up with the magical formula which included premium cream cheese, fresh heavy cream, eggs and a touch of vanilla. The Junior’s restaurant still offers this same level of freshness when they make their desserts today.
Many say you haven’t lived until you’ve tasted a Junior’s cheesecake. But not many of us can afford to take a trip to Brooklyn. And while there are options for ordering online, that can get expensive as well.
That’s why we have provided a recipe for Junior’s New York Cheesecake that you can make right in the comfort of your own home.
This is true New York Cheesecake, the one that customers line up around the block to get from Junior’s restaurant in Brooklyn. The Flatbush Avenue landmark has been serving up slices of this heavenly melt-in-your mouth cheesecake for over 50 years. Now you can serve it to your family to get a taste of heaven and find out what made this cake legendary.
Junior’s New York Cheesecake
Sponge Cake Crust Ingredients:
• 1/3 cup sifted cake flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 extra-large eggs, separated
• 1/3 cup sugar
• 1 teaspoon pure vanilla extract
• 2 drops pure lemon extract
• 2 Tablespoons unsalted butter, melted
• 1/4 teaspoon cream of tartar
Cheesecake Filling Ingredients:
• 4 8-ounce packages cream cheese (use only full fat), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 Tablespoon pure vanilla extract
• 2 extra-large eggs
• 3/4 cup heavy or whipping cream
Sponge Cake Crust Directions:
1. Preheat the oven to 350 degrees F and generously butter the bottom and sides of a 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.
4. With the mixer running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
5. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the melted butter.
6. Wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip).
7. Place the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).
8. Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, they’ll disappear during baking.
9. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown.
10. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.
Cheesecake Filling Directions:
1. Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electic mixer on low until creamy, about 3 minutes, scraping down the bowl several times.
2. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one.
4. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust.
5. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
6. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (don’t move it at all).
7. After two hours, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
8. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.
• Bake the cheesecake crust in the same spring-form pan you’re using for the cheesecake. Watch the crust closely; since it’s so thin, it needs only 10-12 minutes to bake.
• Always bake the cheesecake in a water bath, as they do at Junior’s. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top and no large cracks.
Source: Junior’s Cheesecake, Inc.