This recipe for New York cheesecake is the magic formula used by Junior’s bakery in NYC since the 1950’s to make their world famous cheesecake!
“The World’s Most Fabulous Cheesecake.” That is what this recipe is very commonly known for being.
The magic formula, used by Junior’s bakery in NYC since the 1950’s. The taste and texture are phenomenal; absolute perfection. So rich and dense. All you need is one bite and your taste buds are doing the happy dance. It’s that kind of deliciousness.
You want to enjoy this cheesecake slowly, not gobble it down. But really appreciate each and every bite while praising and giving thanks all at the same time.
I think I actually mumbled, “I love you cheesecake” at some point while eating that first piece of cake. And then while sharing it with family, all the words they can string together is “OMG this is so good!” or “Are you sure you didn’t get this from the bakery?!”. Now that’s a compliment!
However; I can’t personally take all the credit, this is the Famous New York Cheesecake recipe from Junior’s Harry Rosen and his Master Baker, Eigel Petersen. The two conducted laboratory-like experiments in the bakery at Junior’s; testing and tasting until they hit upon the magic formula.
This is THAT recipe. Alan Rosen and Beth Allen generously published a few cookbooks for many of Junior’s recipes, but THIS cheesecake is what Junior’s is known for.
What can you serve with this New York Cheesecake – Junior’s Original?
- Top with Homemade Blueberry Sauce
- You could also be a purist, and enjoy a nice slice of cheesecake with nothing on it!
- To remove your cheesecake from the bottom of the springform pan, place the well-chilled cheesecake in the freezer for 30 minutes, no longer. If the cake has already been frozen for at least an hour, let it stand at room temperature for at least 10 minutes before trying to remove from the pan. Using a metal cake spatula at least 12 inches long, lift up the bottom edge of the cake slightly, just enough to release the vacuum holding the cake to the pan. If the cake is still sticking, it is because the butter used to grease the pan has not softened yet.
- Before making the first slice, warm the knife under hot running water and dry. Wipe the knife clean between each slice, warming when necessary.
- If your cheesecake doesn’t come out quite as perfect as you’d like, don’t worry it will still taste amazing!
- A few common problems and how to solve them and so many professional secrets can be found in the Junior’s Cheesecake Cookbook 50 T-Die-For Recipes for New York-Style Cheesecake by Alan Rosen & Beth Allen
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Always bake the cheesecake in a water bath as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. It also helps to ensure that your cake will have a smooth top, with no large cracks. Cheesecake can be frozen for up to 6 months Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
For the Sponge Cake Crust
Ingredients For the Cheesecake:
Instructions for the Sponge Cake Crust:
Instructions for the Cheesecake:
Nutrition Information Yield 8 large slices Serving Size 1
Amount Per Serving Calories 404Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 134mgSodium 107mgCarbohydrates 61gFiber 1gSugar 52gProtein 5g
Always bake the cheesecake in a water bath as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. It also helps to ensure that your cake will have a smooth top, with no large cracks.
Cheesecake can be frozen for up to 6 months
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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