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