| Juniors cheesecake restaurant was founded in | | | | |
| 1950 by Harry Rosen, and named Juniors after | | | | 5. Cool the cake on a wire rack for 1 hour. |
| his two sons, Walter and Marvin. Harry and | | | | Then cover the cake with plastic wrap and |
| Eigel Peterson, the master baker, hit upon | | | | refrigerate until it's completely cold, at |
| the secret formula for Juniors cheesecake | | | | least 4 hours or overnight. Remove the sides |
| recipe and it has been part of the Rosen | | | | of the spring form pan. Slide the cake off |
| family for three generations. | | | | the bottom of the pan onto a serving plate. |
| | | | Or if you wish, simply leave the cake on the |
| Juniors cheesecake New York is located in | | | | removable bottom of the pan and place it on a |
| Brooklyn and is a favorite restaurant of many | | | | serving plate. If any cake is left over, |
| New Yorkers. It was rated #1 by New York | | | | cover it with plastic wrap and store in the |
| Magazine in the 1970's and people started to | | | | refrigerator. |
| come from all over for an award-winning | | | | |
| slice. In 1982, Governor Mario Cuomo declared | | | | Thin Sponge Cake Layer for Cheesecake |
| May 27th as Junior's Restaurant Day. | | | | |
| | | | One suggestion: keep an eye on this cake |
| In 1989 Juniors cheesecake became available | | | | while it bakes. There's not much batter, so |
| through mail-order and can now be ordered | | | | it needs only about 10 minutes of baking -- |
| online. It can be shipped frozen anywhere in | | | | only enough time for the cake to turn light |
| the United States. Each 8" large Juniors | | | | golden and set on the top. |
| cheesecake arrives in a special, stay-fresh | | | | |
| container guaranteeing freshness. | | | | 1/2 cup cake flour, sifted |
| | | | |
| Today people still come from all over to have | | | | 1 teaspoon baking powder |
| their favorite slice of famous cheesecake. | | | | |
| For over 50 years the saying is still true: | | | | Pinch of salt |
| You haven't lived until you've had cheesecake | | | | |
| at Juniors. | | | | 3 extra-large eggs, separated |
| | | | |
| For those of you that want the juniors | | | | 1/3 cup plus 2 tablespoons granulated sugar |
| cheesecake recipe here is the Famous No. 1 | | | | |
| Juniors cheesecake recipe. | | | | 1 teaspoon pure vanilla extract |
| | | | |
| Pure Cream Cheesecake -- "The Best of the | | | | 3 drops pure lemon extract |
| Best" | | | | |
| | | | 3 tablespoons unsalted butter, melted |
| 1 recipe Thin Sponge Cake Layer (see below) | | | | |
| | | | 1/4 teaspoon cream of tartar |
| For Cream Cheese Filling: | | | | |
| | | | 1. Preheat the oven to 350*F (180*C) and |
| 4 (8-ounce) packages regular cream cheese, at | | | | generously butter a 9-inch spring form pan. |
| room temperature | | | | Sift the cake flour, baking powder and salt |
| | | | together in a medium-sized bowl and set |
| 1 2/3 cups granulated sugar | | | | aside. |
| | | | |
| 1/4 cup cornstarch | | | | 2. Beat the egg yolks together in a large |
| | | | bowl with an electric mixer on high speed for |
| 1 tablespoon vanilla extract | | | | 3 minutes. Then, with the mixer still |
| | | | running, gradually add the 1/3 cup of the |
| 2 extra-large large eggs | | | | sugar and continue beating until thick |
| | | | light-yellow ribbons form in the bowl, about |
| 3/4 cup heavy whipping cream | | | | 5 minutes more. Beat in the vanilla and lemon |
| | | | extracts. |
| 1. Preheat the oven to 350*F (180*C) and | | | | |
| generously butter a 9-inch spring form pan. | | | | 3. Sift the flour mixture over the batter |
| Make the batter for the sponge cake as the | | | | and stir it in by hand until no more white |
| recipe directs. Evenly spread the batter on | | | | flecks appear. Then blend in the butter. |
| the bottom of the pan and bake just until set | | | | |
| and golden, about 10 minutes. Place the cake | | | | 4. In a clean bowl, using clean dry beaters, |
| on a wire rack to cool (don't remove it from | | | | beat the egg whites and cream of tartar |
| the pan). | | | | together on high speed until frothy. |
| | | | Gradually add the remaining 2 tablespoons |
| 2. While the cake cools, make the cream | | | | sugar and continue beating until stiff peaks |
| cheese filling: Place one 8-ounce package of | | | | form (the whites should stand up in stiff |
| the cream cheese, 1/3 cup of the sugar, and | | | | peaks but not be dry). Stir about 1/3 cup of |
| the cornstarch in a large bowl. Beat with an | | | | the whites into the batter, then gently fold |
| electric mixer on low speed until creamy, | | | | in the remaining whites -- don't worry if a |
| about 3 minutes. Then beat in the remaining 3 | | | | few white specks remain. |
| packages of cream cheese. | | | | |
| | | | 5. Gently spoon the batter into the pan. |
| 3. Increase the mixer speed to high and beat | | | | Bake the cake just until the center of the |
| in the remaining 1 1/3 cups of the sugar, | | | | cake springs back when lightly touched, only |
| then beat in the vanilla. Blend in the eggs, | | | | about 10 minutes (watch carefully). Let the |
| one at a time, beating the batter well after | | | | cake cool in the pan on a wire rack while you |
| adding each one. Blend in the heavy cream. At | | | | continue making the cheesecake filling. Do |
| this point mix the filling only until | | | | not remove the cake from the pan. |
| completely blended (just like they do at | | | | |
| Junior's). Be careful not to over mix the | | | | Serves 12 to 16. |
| batter. | | | | |
| | | | Source: From the cookbook, "Welcome to |
| 4. Gently spoon the cheese filling on top of | | | | Junior's! Remembering Brooklyn With Recipes |
| the baked sponge cake layer. Place the spring | | | | and Memories from Its Favorite Restaurant". |
| form pan in a large shallow pan containing | | | | |
| hot water that comes about 1-inch up the | | | | Enjoy Juniors cheesecake one way or the |
| sides of the pan. Bake the cheesecake until | | | | other, you won't be sorry. |
| the center barely jiggles when you shake the | | | | |
| pan, about 1 hour. | | | | Copyright © 2005 All Rights Reserved. |