Monday, April 16, 2012

Cheesecake Please!! Recipe for Juniors' famous no. 1 cheesecake

     Hello, hope your all having a great day and find yourselves well.  Yesterday I baked again, you see my daughter has suggested that I dedicate Sundays to making some sort of "confection", she added that when I write about it I should call it "Sunday Sweets".  How could I say no?  It's something to do, but mostly it's a great way to spend quality time with my girls.  I can't promise I'll have a recipe for you every Sunday, however, I will try.  As we pondered about what we'd like to concoct, I suddenly blurted out CHEESECAKE! as I spotted my "Juniors' cookbook on the bookshelf accross the room.  What's Juniors' you ask?'s only a huge restaurant located downtown brooklyn, which produces the most incredible, mind blowing, outstanding, unctuous, delectable cheesecake in the whole world!  Did I forget a word?  Juniors' has been around for decades and is still very popular today and I happen to have in my hot litle hand a hardcover copy of the Juniors' cookbook, thank you, thank you very much.  So, being that my eldest child loves cheesecake she very much welcomed the idea and was eager to begin the cheesecake making process.
     I have to warn you the process is a bit long,  including cooking time, it took about six and a half hours.  So if you take on the task of making this awesome cheesecake either make it a day in advance or start early, real early.  You see this cheesecake has a spongecake base or crust, so you have to prepare the spongecake, then you prepare the cheesecake mixture.  I guarantee you it is well worth the time and effort, the end product is a smooth, creamy, subtly sweet cheesecake that melts in your mouth and makes you think of all the good in the world.  Below find the recipe for Juniors' famous no. 1 cheesecake and photos, enjoy!


For the Sponge Cake Crust
1/2 cup sifted flour
1 tsp baking powder
pinch of salt
3 extra large eggs, separated
1/3 cup plus 2 tablespoons of sugar
1 tsp vanilla extract
3 drops lemon extract
3 tbsp unsalted butter, melted
1/4 tsp cream of tartar

For Cream Cheese Filling
4 8 oz pkg cream cheese at room temp
1 2/3 cups sugar
1/4 cup cornstarch
1 tbsp vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream

Prepare sponge cake layer; Preheat oven to 350 and generously butter a 9 in springform pan. In a medium bowl, sift cake flour, baking powder and salt together and set aside. In a lg bowl, with an electric mixer on high, beat the egg yolks for 3 mins. With the mixer still running, gradually add the 1/3 cup of sugar and continue beating until think ligh yellow ribbons form in the bowl, about 5 mins more. Beat in the vanilla and lemon extracts. Sift flour mixture over the batter; stir it in by hand until no more white flecks appear. Blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tbsp sugar and continue beating until stiff peaks form (the whites should stand up in stick peaks but not be dry). Stire about 1/3 cup of the whites into the batter, then gently fold in the remaining whites. Gently spoon the batter into the springform pa. Bake the cake just until the center springs back when lightly touched (10 mins). Watch carefully- the cake should turn light golden and set on top, not brown. Place the cake on a wire rack to cool. Do not remove it from the pan.
While the cake cools, make the filling. Place one 8 oz. pack of cream cheese, 1/3 c. sugar and cornstarch in a lg bowl. Beat with an electric mixer on low until creamy (3 mins) then beat in the remaining cream cheese. Increase mixer speed to high and beat in the remaining sugar then beat in the vanilla. Blend in the eggs, one at a time beating the batter well after each one. Stir in the heavy cream, mixing the filling only until completely blended. Be careful not to overmix.

Gently spoon the filling on top of the baked sponge cake. Place springform pan in a lg shallow pan containing hot water that comes about 1 in up the sides of the pan. Bake cheesecake until the center barely jiggles when the pan is shaken- about 1 hr. Cool the cake on a wire rack for 1 hr. Then cover the cake with plastic wrap and refrigerate until completely cold (at least 4 hrs). Remove the sides of the springform pan. Slide the cake off the bottom of the pan and place it on a serving plate. Cover leftover cake with plastic wrap and store in refrigerator.




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