I absolutely LOVE cheesecake, but who doesn’t?!?! I have only made a few but I have had quite a few and I just can’t get enough of them. There’s just something about the way the fork glides through the creamy, rich goodness that is cheesecake. I’ve been fortunate enough to try some cheesecakes from some places that are known for their incredible cheesecakes but those places don’t include Junior’s. I have heard nothing but great things about the cheesecakes that Junior’s serves at their restaurant. After seeing them featured on numerous television shows and reading the rave reviews from blogs and other websites I couldn’t help but become curious about the wonderous cheesecakes that Junior’s produces.
I have read the history of Junior’s and they are beyond proud of their history, and rightfully so, they have an abudance of cheesecakes to choose from. After looking at the pictures shown on their website you can’t help but drool over the cheesecake decadence…I know I did! After reading up on Junior’s and seeing them featured on t.v. I was a bit obsessed with trying their cheesecakes. Since I haven’t had the opportunity to travel to the actual restaurant you can imagine how excited I was when I found the”Junior’s Cheesecakes: 40 To-Die-For Recipes for New York-Style Cheesecake” while I was standing in line at The Fresh Market. I thumbed through it while I was standing in line but there was no question that this cookbook was going home with me! When I got home I read all the helpful tips and secrets that Junior’s has perfected over the years to come up with the perfect cheesecake.
Shortly after I came across this wonderful little book, the perfect occasion presented itself (not that I need an excuse to make any type of sweet) for me to make one of these famous and fabulous cheesecakes. I was asked to make it for a co-workers birthday and he was so excited when he heard it was a Junior’s recipe (he’s a huge cheesecake fan)! This cheesecake did not disappoint at all; it was the hit of the party and everyone went on and on about the taste, texture and how it was absolutely perfect. It was creamy, heavenly goodness on a plate! I can’t wait to try all of the other recipes…I only have 39 more to go and I know they’ll be as fabulous as this one was…stay tuned because I’ll be posting all of these wonderful recipes.
New York Style Cheesecake
Ingredients:
1 Recipe 9-inch Junior’s Sponge Cake Crust (Recipe follows)
4 8oz pakcages (full fat) cream cheese, 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
Directions:
Preheat oven to 350 F. Generously butter the bottom and sides of a 9-in springform pan.
***To ensure the water from the water bath doesn’t leak into the pan, line the outside of the pan with foil. Be sure to cover the bottom and extend up the sides.
Make and bake the cake crust in the prepared pan and leave in the pan. Leave the oven on.
Place 1 package of cream cheese, 1/3 cup of sugar, and the cornstarch in a stand mixer and beat on low until creamy, about 3 minutes. Be sure to keep the sides of the bowl scraped to ensure the batter is evenly mixed.
Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each is added.
Increase the speed of the mixer to medium and beat in the remaining 1 1/3 cups of sugar, then add the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream and mix until completely blended. Do not overmix. Gently spoon the batter over the crust.
Bring water to a boil. Place the cheese cake in a large, shallow pan and then pour the boiling water in the pan allowing it to come up the side of the cake about 1 inch. Bake until the edges are light golden brown and tht op is slightly golden tan, about an hour and 15 minutes. Remove the cheesecake from the water bath, transfer to a wire and and let cool for 2 hours-be sure not to mess with it during the cooling time. After 2 hours, loosely cover with plastic wrap and refrigerate until completely cool, preferably overnight or at least 4 hours.
Sponge Cake
Yields one 9-inch cake crust
Ingredients:
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
Directions:
Preheat the oven to 350 F.
Generously butter the bottom and sides of a 9-in springform pan.
***To ensure the water from the water bath doesn’t leak into the pan, line the outside of the pan with foil. Be sure to cover the bottom and extend up the sides.
In a small bowl, sift together the flour, baking powder and salt.
In a separate bowl, beat the egg yolks with an electric mixer on high for 3 minutes. With the mixer still running, slowly add 2 tablespoons of sugar and beat until thick, ligh-yellow ribbons form, about 5 minutes. Beat in the extracts.
Sift the flour mixture over the batter and stir in by hand, just until no more white flecks appear. Next, blend in the melted butter.
In a separate mixing bowl, combine egg whites and cream of tartar and beat with mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form. (The whites should stand up and look glossy, not dry) Fold about 1/3 of the whites into the batter and then add the remaining whites.
Gently spread the batter over the bottom of the pan, bake until just set and golden (not wet or sticky), about 10 minutes. To test, touch the cake gently in the center. If it springs back it’s done. Watch carefully to ensure the top doesn’t brown. Leave the crust in the pan and transfer the pan to a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.
For the Chocolate Web (If desired):
Ingredients:
2 Ounces chocolate (I used bittersweet)
Directions:
Roughly chop the chocolate and place in a microwave safe dish. Melt in the microwave, stirring frequently to ensure it doesn’t burn. Once the chocolate is melted, fit a pastry bag with a #2 tip and fill with chocolate.
Using steady movements, drizzle the chocolate back and forth in a horizontal motion to cover the entire cheesecake. Once the cake is coveredwith horizontal lines drizzle the chocolate in the same motion covering the cake with vertical lines. Once finished a web affect should be achieved.
Recipe Source: “Junior’s Cheesecakes: 40 To-Die-For Recipes for New York-Style Cheesecake”
From the Publisher of “Fine Cooking”
I could totally go for a piece of this right now!