In honor of National Cheesecake Day, here's Junior's cheesecake recipe!

David Caplan
July 30, 2019 - 3:09 pm

Courtesy of Junior's

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NEW YORK (1010 WINS)  -- Tuesday is National Cheesecake Day, so there's no better way to celebrate than by sharing the recipe for Junior's Restaurants' Original New York Cheesecake -- aka "The World's Most Fabulous Cheesecake."

Junior’s Restaurants -- founded by Harry Rosen in 1950 -- has several cheesecakes on its menu, including the Original New York Plain Cheesecake, Strawberry Cheesecake, Red Velvet Cheesecake, and Devils Food Cheesecake. (Alan Rosen, the third-generation of the Rosen family, pictured above, now runs Junior's)

There's also the new Key Lime Cake Shake, which is made with an entire slice of Junior’s Key Lime Pie Cheesecake on top of a vanilla milkshake, finished with whipped cream and pineapple sauce drizzle. 

And in honor of National Cheesecake Day, Junior’s will offer $5 slices of cheesecake with a lunch or dinner entrée as well as $5 off whole cakes in the bakeries. There are locations in Brooklyn, Manhattan, Foxwoods in Connecticut, and a bakery outlet in New Jersey. For information on the locations, click here

And if you're not quite up for whipping up a cheesecake in your own kitchen, visit JuniorsCheesecake.com, where cheesecakes, which start at $24.99, will be reduced by $5 until Aug. 5.

But before we share the recipe for this drool-inducing, iconic New York must-have, a few factoids about Junior's:

Junior’s Restaurants, as a company, sells 1,000,000 cheesecakes per year, which equals 10 million slices of cheesecake.

- The best-selling cheesecakes at Junior’s are Plain and Strawberry. 

- Junior’s Restaurants goes through 3.6 million strawberries, about 3.65 million eggs, 2.5 million pounds of cream cheese, 600,000 pounds of sugar, 500,000 teaspoons of vanilla, and 100,000 quarts of heavy cream every year.

- The total weight of this New York cheesecake mixture equals 5 million pounds

- Over the years a number of campaigning politicians have made stops at Junior’s Restaurants, from Bill Clinton and George Pataki to Rudy Giuliani, John Lindsay and Bobby Kennedy to Michael Bloomberg, Hillary Clinton, Mayor de Blasio, and Barack Obama.

OK, now that recipe!

Junior's Cheesecake Cookbook by Alan Rosen

Original New York Cheesecake

1 recipe 9-inch Junior’s
Sponge Cake Crust

Four 8-ounce packages
cream cheese (use only full fat)at room temperature

12/3 cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

3/4 cup heavy or whipping cream

Makes one 9-inch cheesecake, about 21⁄2 inches high

1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1⁄3 cup of the sugar, and the corn- starch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. 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 11⁄3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust. 

4. 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 11⁄4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.

5. 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.

To make an 8-inch cake:

Make an 8-inch sponge cake crust and use the cheesecake filling ingredient amounts as follows: three 8-ounce packages cream cheese, 11⁄3 cups sugar,
3 tablespoons cornstarch, 1 tablespoon pure vanilla extract, 2 extra-large eggs, and 2⁄3 cup heavy or whipping cream. The cooking time will be about the same.

The Junior's Way

Master Baker Michael Goodman says: “Always bake the cheesecake in a water bath, as we do here 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.”

Junior's Sponge Cake Crust

For one 9-inch cake crust:

1⁄3 cup sifted cake flour

3⁄4 teaspoon baking powder

Pinch of 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

 

For one 8-inch cake crust:

1⁄4 cup sifted cake flour

1⁄2 teaspoon baking powder

Pinch of salt

2 extra-large eggs, separated

1⁄4 cup sugar

3⁄4 teaspoon pure vanilla extract

2 drops pure lemon extract

2 tablespoons unsalted butter, melted

1⁄4 teaspoon cream of tartar

 

Makes one 8- or 9-inch crust

1. Preheat the oven to 350°F and generously butter the bottom and sides of a 8- or 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. 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.

4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

5. Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put 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). 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, as they’ll disappear during baking.

6. 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. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

Dark Chocolate Sponge Cake Crust

Slice into some of Junior’s cakes, especially the chocolaty ones, and you’ll find a chocolate sponge cake on the bottom, instead of a golden sponge. The recipe and mixing techniques are the same, except you stir in 2 ounces of melted and slightly cooled bittersweet chocolate when you add the extracts.

The Junior's Way

Bake the cheesecake crust in the same springform pan you’re using for the cheesecake. Watch the crust closely; since it’s so thin, it needs only 10 to 12 minutes to bake.

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