JUNIOR'S FAMOUS CHEESECAKE
When I orignally posted this back in Jan 2002, I said I had not tried this recipe because it looked like a lot of work. Flash forward to Easter 2007..I finally broke down and made this, and I was right, it is indeed, a lot of work. But it is so worth it. This tastes just like the Junior's cheesecake I ordered off of QVC. I made it again last night for a co-workers birthday and brought it in...everyone was swooning and begging for the recipe! Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight. You do want to make this a day ahead before you plan to serve it as it's best chilled for at least 8 hours. Enjoy!!!
Provided by yooper
Categories Cheesecake
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan.
- Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside.
- Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
- Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
- Beat in the vanilla and lemon extracts.
- Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear.
- Then 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 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
- Stir about 1/3 cup 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, only about 10 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.
- Cream Cheese Filling---------------.
- Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
- Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
- Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
- Blend in the eggs, one at a time, beating the batter well after each one.
- Blend in heavy cream.
- At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to overmix the batter.
- Gently spoon the cheese filling on top of the baked sponge cake layer.
- Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
- Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
- Cool the cake on a wire rack for 1 hour.
- Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
- Remove the sides of the springform pan.
- Slide the cake off of the bottom of the pan onto a serving plate.
- Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.
- Store any leftover cheesecake in the refrigerator.
ORIGINAL NEW YORK CHEESECAKE
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Provided by Alan Rosen
Categories Cake Dessert Bake Cream Cheese Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high
Number Of Ingredients 16
Steps:
- The day before you plan to serve the cheesecake:
- 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
- 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
- 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). 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 before serving, preferably overnight or for at least 6 hours.
- On serving day:
- 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
JUNIOR'S ORIGINAL CHEESECAKE
Make and share this Junior's Original Cheesecake recipe from Food.com.
Provided by shells75
Categories Cheesecake
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Generously butter the bottom and sides of an 8-inch springform pan.
- Lightly coat the bottom of the pan with the graham cracker crumbs and refrigerate pan.
- In large bowl, combine the sugar and cornstarch.
- Beat in cream cheese, then beat in egg.
- Slowly drizzle in the heavy cream, beating constantly.
- Add vanilla and stir well.
- Pour the mixture into prepared pan and bake until top is golden, 40-45 minutes.
- Cool in pan on a wire rack for 3 hours.
JUNIOR'S MOST FAMOUS CHEESECAKE
Provided by Food Network
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix.
- Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out.
CLASSIC CHEESECAKE
If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.
Provided by Alison Roman
Categories cakes, custards and puddings, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram
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- Using a large bowl with an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
- Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. At this point blend in the melted butter.
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