Juniors Cheesecake

!±8± Juniors Cheesecake

Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, the baker came to the secret formula for Juniors cheesecake recipe and is a part of the Rosen family for three generations.

Juniors cheesecake New York is in Brooklyn and is a popular restaurant for many New Yorkers. It 'was voted No. 1 by the magazine in New York in 1970 and people started coming from all over the worldan award-winning piece. In 1982, Governor Mario Cuomo declared May 27 as a junior day restaurant.

In 1989 Juniors cheesecake became available through mail order and can now be ordered online. Can be shipped frozen anywhere in the United States. Each 8 "large Juniors cheesecake comes in a special container fresh freshness guarantee.

Even today people from all over come to have their favorite piece of the famous cheese. For over 50 years, the saying is still true: youhave not lived until you've had cheesecake at Juniors.

For those of you who want the cake recipe here is the famous junior No. 1 Juniors cheesecake recipe.

Pure cream cheese - "The Best of the Best"

1 sponge recipe thin layer (see below)

For cream cheese filling:

4 (8 ounce) packages cream cheese plain, at room temperature

1 2 / 3 cups granulated sugar

1 / 4 cup cornstarch

1 tablespoon vanilla extract

2 extra-large largeEggs

3 / 4 cup whipping cream

1 Preheat the oven to 350 * F (180 * C) and generously butter a 9-inch baking pan. Make the dough like cake recipe directs. Spread the batter evenly in the bottom of the pot and cook until just set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove from the pan).

2 While the cake cools, prepare the cream cheese filling: Place one 8-ounce package cream cheese, 1 / 3 cup sugarand give the cornstarch in a large bowl. Beat until creamy with an electric mixer at low speed, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.

3 Increase the mixer speed up and beat in remaining sugar 1 1 / 3 cups, then beat the vanilla. Blend in eggs, one at a time, beating the batter well after each addition. Mixture into the cream. At this point mix the filling only until fully mixed (as in a junior). Ensuremix over the batter.

4 Gently spoon the cheese filling on the layer cake from oven. Place the pan in a large low pan with hot water to about 1 inch on the sides of the pan is. Bake the cake until the center barely fluctuates when you shake the pan, about 1 hour.

5 Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until completely cold, at least 4 hours or overnight. Remove sides ofthe tin. Slide the cake from the pan onto a plate. Or if you want, leave the cake on the bottom of the pan removable disk and put it on a plate. When a cake left, cover with plastic wrap and store in refrigerator.

Thin layer of sponge cake Cheesecake

One suggestion: keep an eye on this cake while baking. There is not much dough, just bake for about 10 minutes - just long enough for the cake in the lightset and golden on 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 melted butter

1 / 4 teaspoon cream of tartar

1 Preheat the oven to 350 * F (180 * C) and generously butter a 9-inch baking pan. Sift cake flour, baking powder and salt together in amedium bowl and set aside.

2 Egg yolks together in a large bowl with an electric mixer at high speed for 3 minutes. Then with the blender still running, gradually from 1 / 3 cup sugar and continue beating until thick ribbons to form a yellow light in the bowl, about 5 minutes longer. Beat in vanilla and lemon extracts.

3 The mixture of flour over the batter and mix by hand until the spots appear white. Then mix the butter.

4 In aclean bowl, with clean, dry bat, beat the egg whites and cream of tartar together at high speed until fluffy. Gradually, the remaining 2 tablespoons sugar and continue beating until stiff with snow (the whites should stand in stiff, but not the dry). Stir about 1 / 3 cup of the whites into the batter, then gently fold in remaining whites - do not worry if a few white spots remain.

5 Gently spoon the batter into the pan. Bake the cake just until the middle of the cakeSprings back when touched, only about 10 minutes (watch carefully). Let the cake cool in pan on the grill while you continue with the pie filling. Do not remove the cake from the pan.

Serves 12-16

Source: From the cookbook "Welcome to Junior Remembering Brooklyn with Recipes and memories from his favorite restaurant."

Enjoy Juniors cheesecake one or the other, you will not regret.