Juniors Famous Cheesecake
When I originally posted this back in Jan 2002 I said I had not tried this recipe because it looked like a lot of work Flash forward to Easter 2007 I finally broke down and made this and I was right it is indeed a lot of work But it is so worth it This tastes just like the Juniors cheesecake I ordered off of QVC I made it again last night for a co workers birthday and brought it in everyone was swooning and begging for the recipe Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight You do want to make this a day ahead before you plan to serve it as its best chilled for at least 8 hours Enjoy
When I originally posted this back in Jan 2002 I said I had not tried this recipe because it looked like a lot of work Flash forward to Easter 2007 I finally broke down and made this and I was right it is indeed a lot of work But it is so worth it This tastes just like the Juniors cheesecake I ordered off of QVC I made it again last night for a co workers birthday and brought it in everyone was swooning and begging for the recipe Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight You do want to make this a day ahead before you plan to serve it as its best chilled for at least 8 hours Enjoy
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1 tablespoon pure vanilla extract
- 1 2/3 cups sugar
- 3/4 cup heavy whipping cream
- 3 tablespoons unsalted butter melted
- 1/2 cup sifted cake flour
- 3 large eggs seperated
- 3 drops lemon extract
- 4 packages cream cheese
- Carbohydrate 9.83331819560316 g
- Cholesterol 202.221388888337 mg
- Fat 12.3630672221028 g
- Fiber 0.17069917081503 g
- Protein 6.84053722177089 g
- Saturated Fat 6.25813844436915 g
- Serving Size 1 1 serving(s) (104g)
- Sodium 9975.18831123419 mg
- Sugar 9.66261902478813 g
- Trans Fat 1.41549133332789 g
- Calories 181 calories
Step-by-step
- Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan.
- Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside.
- Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
- Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
- Beat in the vanilla and lemon extracts.
- Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear.
- Then blend in the butter.
- In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
- Gradually add the remaining 2 tablespoons 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).
- 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.
- 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 the cream cheese.
- Increase the mixer speed to high and beat in 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 after each one.
- Blend in heavy cream.
- At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to overmix the batter.
- 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 side of the pan.
- Bake the cheesecake until the center barely 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'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. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.
- Store any leftover cheesecake in the refrigerator.
My Epic Cheesecake Adventure: A Tale of Two (or More) Bakings
Let me tell you a story, a story of culinary ambition, meticulous baking, and the sheer, unadulterated joy of a perfectly crafted cheesecake. It all started back in 2002, when I first saw this recipe – a majestic mountain of creamy goodness, a culinary Everest waiting to be conquered. The recipe itself seemed daunting, a long list of ingredients and steps that promised a labor of love. I pushed it aside, intimidated but intrigued, filing it away for a “someday” that remained stubbornly out of reach.
Fast forward to Easter 2007. Something shifted. Maybe it was the spring air, the promise of family gatherings, or the sudden urge to tackle a challenge. Whatever it was, I decided that “someday” had arrived. I ventured into the kitchen, armed with a springform pan, an electric mixer, and a healthy dose of determination. Hours later, after a whirlwind of creaming, whipping, folding, and baking, I emerged victorious. The result was a cheesecake of unparalleled richness and texture – a culinary masterpiece that brought tears to my eyes (happy tears, of course!).
The initial success was just the beginning. My Junior’s-inspired cheesecake has since become a staple in my repertoire, a crowd-pleasing delight that’s graced countless birthdays, holidays, and even just Tuesday nights. I've learned a few tricks along the way. Making the sponge cake layer a day ahead, for instance, simplifies the process and allows for more relaxed baking schedule. The chilling time is crucial; it allows the flavors to meld and the texture to solidify into that heavenly, creamy perfection. Don’t skip it!
This cheesecake isn’t just a dessert; it’s a testament to patience, precision, and the rewarding feeling of creating something truly exceptional. It's a delicious narrative of time and effort spent transforming simple ingredients into an unforgettable delicacy. Each bite evokes the anticipation, the quiet concentration in the kitchen, the shared happiness of friends and family gathered around a table laden with sweet treats. It's more than just a cheesecake; it’s a memory, a story, a piece of my life poured into a beautifully baked treat. Beyond the recipe, this cheesecake is a representation of my commitment to family and the joy of creating moments that we cherish.
Over the years, my recipe has evolved a little, refined through trial and error, tweaked to perfection. But the core remains the same: a commitment to quality ingredients and meticulous attention to detail. This recipe is more than just instructions; it’s a journey, an exploration of flavors and textures, and a testament to the power of baking to create happiness. So gather your ingredients, roll up your sleeves, and prepare to embark on a baking adventure of your own!
One final tip? Don't be afraid to experiment. Try adding different extracts, a splash of liqueur, or even a layer of fresh fruit. This is your cheesecake; make it your own!
