Pure Cream Cheesecake — ‘The Best of theBest’. If you ever find yourself in Brooklyn you might considerstopping by the famed Junior’s restaurant on Flatbush Avenueat the corner of DeKalb. Their cheesecake is as renowned as therestaurant itself, sold by mail order and the cable shoppingchannel QVC it’s become a cheesecake by which all others arejudged.
Recipe: Junior’s Famous No.1Cheesecake
Thin Sponge Cake Layer (see recipe below) For Cream Cheese Filling:4 (8-ounce) packages regular cream cheese,at room temperature 1 2/3 cups granulated sugar 1/4 cup cornstarch 1 tablespoon vanilla extract 2 extra-large eggs 3/4 cup heavy whipping cream
Preheat the oven to 350°F (175°F)and generously butter a 9-inch springform pan. Make the batterfor the sponge cake as the recipe directs. Evenly spread thebatter on the bottom of the pan and bake just until set and golden,about 10 minutes. Place the cake on a wire rack to cool (don’tremove it from the pan).
While the Cake Cools, Make the Cream CheeseFilling: Place one 8-ounce package of the cream cheese, 1/3 cupof the sugar, and the cornstarch in a large bowl. Beat with anelectric mixer on low speed until creamy, about 3 minutes. Thenbeat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beatin the remaining 1 1/3 cups of the sugar, then beat in the vanilla.Blend in the eggs, one at a time, beating the batter well afteradding each one. Blend in the heavy cream. At this point mixthe filling only until completely blended (just like they doat Junior’s). Be careful not to over mix the batter.
Gently spoon the cheese filling on topof the baked sponge cake layer. Place the springform pan in alarge shallow pan containing hot water that comes about 1-inchup the sides of the pan. Bake the cheesecake until the centerbarely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour.Then cover the cake with plastic wrap and refrigerate until it’scompletely cold, at least 4 hours or overnight. Remove the sidesof the springform pan. Slide the cake off the bottom of the panonto a serving plate. Or if you wish, simply leave the cake onthe removable bottom of the pan and place it on a serving plate.If any cake is left over, cover it with plastic wrap and storein the refrigerator.
Thin Sponge Cake Layer for Cheesecake:One suggestion: keep an eye on this cake whileit bakes. There’s not much batter, so it needs only about 10minutes of baking — only enough time for the cake to turn lightgolden and set on the top.
1/2 cup cake flour, sifted 1 teaspoon baking powder Pinch of salt 3 extra-large eggs, separated 1/3 cup plus 2 tablespoons granulated sugar 1 teaspoon pure vanilla extract 3 drops pure lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar
Preheat the oven to 350°F (175°F)and generously butter a 9-inch springform pan. Sift the cakeflour, baking powder and salt together in a medium-sized bowland set aside.
Beat the egg yolks together in a largebowl with an electric mixer on high speed for 3 minutes. Then,with the mixer still running, gradually add the 1/3 cup of thesugar and continue beating until thick light-yellow ribbons formin the bowl, about 5 minutes more. Beat in the vanilla and lemonextracts.
Sift the flour mixture over the batterand stir it in by hand until no more white flecks appear. Thenblend in the butter.
In a clean bowl, using clean dry beaters,beat the egg whites and cream of tartar together on high speeduntil frothy. Gradually add the remaining 2 tablespoons sugarand continue beating until stiff peaks form (the whites shouldstand up in stiff peaks but not be dry). Stir about 1/3 cup ofthe whites into the batter, then gently fold in the remainingwhites — don’t worry if a few white specks remain.
Gently spoon the batter into the pan.Bake the cake just until the center of the cake springs backwhen lightly touched, only about 10 minutes (watch carefully).Let the cake cool in the pan on a wire rack while you continuemaking the cheesecake filling. Do not remove the cake from thepan.
Makes 12 to 16 servings.
Source: From the cookbook, “Welcometo Junior’s! Remembering Brooklyn With Recipes and Memories fromIts Favorite Restaurant”.
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