Junior's Famous Cheesecake
Source of Recipe
Posted By: GourmetGal
Recipe Introduction
Junior's is a restaurant in Brooklyn, NY, famous for it's cheecakes. This recipe was pulled from TSR long ago and came from Alan Rosen from Junior's:
List of Ingredients
Thin Sponge Cake Layer for Cheesecake:
1/2 cup sifted cake flour
1 tsp baking powder
Pinch of salt
3 extra-large egss, separated
1/3 cup plus 2 TBS sugar
1 tsp pure vanilla extract
3 drops pure lemon extract
3 TBS unsalted butter, melted
1/4 tsp Cream of Tarter
(He explained this was a cake so did not use graham cracker crumbs.)
1. Preheat the oven to 350 degrees F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder and salt together in a medium bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with a mixer still running, gradually add the 1/3 cup of
sugar and continue beating until thick light-yellow ribbons from in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir in by hand until no more white fleck appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tarter together on high until frothy. Gradually add the remaining 2 TBS
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).
5. 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.
Recipe
Junior's Famous No. 1 Pure Cream Cheese Cake--Best of the Best:
48-ounce packages cream cheese (the regual variety, not light Neufchatel cream cheese) at room temp.
1-2/3 cups sugar
1/4 cup cornstarch
1 TBS pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
1 While the cake cools, make the 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 cream cheese.
2. Increase the mixer speed to high and beat in the remaining 1-1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the
battr well after adding each one. Blend in the heavy cream. At this point, mix the filling only until competely blended (just like they do at Junior's). Be
careful not to over mix the batter.
3. 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 sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
4. 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. If any cake is left over, cover it
with plastic wrap and store in the refrigerator.
Some chefs recommend turning off the oven and opening the door and let the cake cool for about 4 hours in the over.
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