Junior’s® Original New York Cheesecake

As I mentioned in an earlier post, this year I went a little “out of the box” for Thanksgiving. Dessert was one of the changes I made. I was tired of pumpkin and apple pies and was really craving cheesecake. Being a native New Yorker, I wanted a good old-fashioned New York style cheesecake. Yes, it’s a little more work than my Mini Cherry Cheesecakes, but the end result is so worth the extra effort. Actually, the recipe I used was for Junior’s® Original New York Cheesecake. Although I lived in Brooklyn, New York, for years, I never got to experience first-hand Junior’s® Restaurant. They’ve been around since the 1950’s and their cheesecake is to die for. What makes it so different and unique? It doesn’t have a typical graham cracker or cookie crust. The crust is actually a “sponge cake.”
After a big, heavy Thanksgiving feast, the last thing I wanted was a dessert that would sit in my stomach like a lead weight. This doesn’t. I hate to overkill on the word “creamy,” but this cheesecake is unbelievably creamy and the airy sponge cake crust lightens it even more. As with most New York style cheesecakes, it is best to make this the day before you plan on serving it; so, that does help with the stress factor of the extra work that goes into it. But, I can’t emphasize enough, how much this cheesecake is worth it! In my opinion, it’s also “foolproof,” because it is baked in a water bath. You get the best cheesecake results this way; no cracks, no settling in the center, just perfection. I did end up with one “air bubble” on the top crust (which I’m sure was my fault); but, other than that, it was picture perfect and amazingly divine to eat. The best part of it all is it freezes well; so you never have to worry about leftovers (if you are fortunate enough to have leftovers). Uniquely divine!

Note: this recipe requires extra large eggs, and full fat cream cheese only.

Cheesecake Crust (for one 9-inch cheesecake): 

Preheat oven to 350° F. Generously butter the bottom and sides of a 9-inch non-stick springform pan, or removable bottom pan (which is my personal preference); and I don’t even use a non-stick finish, the buttering works just fine. Wrap the outside with aluminum foil, covering the bottom and extending up the sides of the pan (to protect it against the water bath).

                                

In a small bowl, sift the flour, baking powder and salt together.          

Beat the egg yolks in a large bowl with a hand mixer on high for 3 minutes. While the mixer is running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Add extracts and beat to combine.

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

Wash and dry the beaters really well, as even a little fat left on the beaters can cause the egg whites not to whip. 

In another small (clean) bowl, put the egg whites and cream of tartar, and beat on high until frothy. Gradually add the remaining sugar. Continue beating until stiff peaks form. The whites will stand up and look glossy, not dry. Fold about 1/3 of the whites into the batter, then the remaining whites. 

Gently spread out the batter over the bottom of the pan.

Bake just until set and golden (not wet and sticky), about 12 to 15 minutes. Touch the cake gently in the center. If it springs back when touched, it’s done. Watch carefully. Leave the crust in the pan and cool on a wire rack. Leave the oven on while you prepare the batter for the cheesecake.

Cheesecake Filling:

 

In large bowl, add one package of the cream cheese, 1/3 cup of the sugar and cornstarch. With a hand mixer, beat on low until creamy, about 3 minutes, scraping down sides often. Blend in remaining cream cheese, one package at a time, scraping down sides as you add each one.

Increase hand mixer speed to medium. Beat in remaining 1-1/3 cups sugar, then vanilla. 

Blend in the eggs, one at a time, beating well after each addition. Add cream and beat until blended. Be careful not to over mix (this is where I probably ended up with an air bubble). Gently spoon the batter over the sponge cake crust.

Place the foil lined cake pan into a large shallow baking pan. Add hot water (hot tap water is fine) until it comes about 1-inch up the sides of the cheesecake pan.

Bake for about 1-1/4 hours, or until edges are light golden brown and top is tanned. There might be a 2-inch circle in the center that appears unset. Don’t worry about it; it will continue cooking as it stands. Do not pierce with a knife or toothpick to check for doneness. You may end up with cracks and settling if you do this. Remove the cheesecake from the water bath and place on a rack to cool. Let cool for 2 hours. Do NOT touch…just walk away. Go shopping, get your nails done, or write a blog….just walk away and do not touch. 

As you can see, no cracks, nor settling in the middle (just one air bubble on the side).

After 2 hours, slightly cover top with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The next morning, remove the sides of the pan (if using springform pan). Remove foil edges and plastic wrap on top. Place in an airtight container until ready to serve.

 

Serve with sour cream topping; or fruit topping of your choice.

JUNIOR’S® ORIGINAL NEW YORK CHEESECAKE
Source: Junior’s® Cheesecake Cookbook
Posted by: www.meldingmagic.com

INGREDIENTS:

Sponge Cake Crust:

• 1/3 cup sifted cake flour
• 3/4 teaspoon baking powder
• Pinch 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:

• 4 packages (8 ounces each) cream cheese, softened to room temperature (use only Full Fat)
• 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:

Cheesecake Crust (for one 9-inch cheesecake):
Preheat oven to 350° F. Generously butter the bottom and sides of a 9-inch non-stick
springform pan, or removable bottom pan. Wrap the outside with aluminum foil, covering the
bottom and extending up the sides of the pan. In a small bowl, sift the flour, baking powder and salt
together. Beat the egg yolks in a large bowl with a hand mixer on high for 3 minutes. While the mixer
is running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about
5 minutes more. Add extracts and beat to combine. Sift the flour mixture over the batter and stir it in
by hand, just until blended, until no more white flecks appear. Blend in the melted butter. Wash and
dry the beaters really well, as even a little fat left on the beaters can cause the egg whites not to
whip.  In another small (clean) bowl, put the egg whites and cream of tartar, and beat on high until frothy. Gradually add the remaining sugar. Continue beating until stiff peaks form. The whites will stand up and look glossy, not dry. Fold about 1/3 of the whites into the batter, then the remaining whites.
Gently spread out the batter over the bottom of the pan and bake just until set and golden (not wet
and sticky), about 12 to 15 minutes. Touch the cake gently in the center. If it springs back when
touched, it’s done. Watch carefully. Leave the crust in the pan and cool on a wire rack. Leave the
oven on while you prepare the batter for the cheesecake.

Cheesecake Filling:

In large bowl, add one package of the cream cheese, 1/3 cup of the sugar and cornstarch. With a
hand mixer, beat on low until creamy, about 3 minutes, scraping down sides often. Blend in
remaining cream cheese, one package at a time, scraping down sides as you add each one. Increase
hand mixer speed to medium. Beat in remaining 1-1/3 cups sugar, then vanilla. Blend in the eggs, one
at a time, beating well after each addition. Add cream and beat until blended. Be careful not to over
mix. Gently spoon the batter over the sponge cake crust. Place the foil lined cake pan into a large shallow baking pan. Add hot water until it comes about 1-inch up the sides of the cheesecake pan. Bake for about 1-1/4 hours, or until edges are light golden brown and top is tanned. There might be a 2-inch circle in the center that appears unset. Don’t worry about it; it will continue cooking as it stands. Do not pierce with a knife or toothpick to check for doneness. You may end up with cracks and settling if you do this. Remove the cheesecake from the water bath and place on a rack to cool. Let cool for 2 hours. Do NOT touch…just walk away. After 2 hours, slightly cover top with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The next morning, remove the sides of the pan (if using springform pan). Remove foil edges and plastic wrap on top. Place in an airtight container until ready to serve. Serve with sour cream topping; or fruit topping of your choice.