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Food & Drink

How To Make Junior’s Famous Cheesecake Recipe At Home

Claire Leaden Claire Leaden

How To Make Junior’s Famous Cheesecake Recipe At Home

Junior’s Cheesecake has been voted the “best in New York” time and time again, and it’s for good reason.

The restaurant and bakery was founded by Harry Rosen back in 1950, and that original location on Flatbush and DeKalb Avenues in Brooklyn is still thriving today (though it know has five additional locations). Harry always wanted to have the best cheesecake in Brooklyn, and he perfected his recipe in 1960 along with the help of Danish-born baker Eigel Peterson with “laboratory-like experiments until they hit upon the magic formula.” The small-batch cakes are perfectly creamy and rich while also incredibly fresh.

Though Junior’s is still open for delivery (nationwide!), you can also try recreating the recipe at home. Enjoy!

Junior’s Original New York Cheesecake

1 recipe 9-­inch Junior’s Sponge Cake Crust
Four 8-­ounce packages cream cheese (use only full fat) at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs
3/4 cup heavy or whipping cream

Makes one 9‐inch cheesecake, about 2 1/2 inches high

1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 9‐inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1/3 cup of the sugar, and the corn­starch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.

3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust.

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away — don’t move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.

5. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to one month.

*As copied from the “Junior’s Home Cooking” Cookbook

Want to try your hand at more classic New York recipes? Here’s How To Make Magnolia Bakery’s Original Banana Pudding Recipe At Home.

featured image source: Instagram / @juniorscheesecake