Junior's Famous No.1 Cheesecake With 5 Variations

[kaci]

Junior's Famous No.1 Cheesecake With 5 Variations



Pure Cream Cheesecake -- "The Best of the Best". If you ever find yourself in Brooklyn you might consider stopping by the famed Junior's restaurant on Flatbush Avenue at the corner of DeKalb. Their cheesecake is as renown as the restaurant itself, sold by mail order and the cable shopping channel QVC it's become a cheesecake by which all others are judged.

1 recipe Thin Sponge Cake Layer (see below)

For Cream Cheese Filling:

4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream

Preheat the oven to 350°F (180°C) and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter 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't
remove it from the pan).

While the cake cools, make the 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 speed until creamy, about 3
minutes. Then beat in the remaining 3 packages of 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 adding each one. Blend in the heavy cream. At this point
mix the filling only until completely blended (just like they do at
Junior's). Be careful not to over mix 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 sides 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 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. If any cake is left over, cover
it with plastic wrap and store in the refrigerator.

Thin Sponge Cake Layer for Cheesecake

One suggestion: keep an eye on this cake while it bakes. There's not much
batter, so it needs only about 10 minutes of baking -- only enough time for
the cake to turn light golden 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 sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar


1. Preheat the oven to 350°F (180°C) 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.

2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed 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.

5. 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.

Serves 12 to 16.

Junior's Apple Crumb Cheesecake Makes one 10-inch Cheesecake, about 2 1/2 inches high.

1 recipe Thin Sponge cake layer for Cheesecake 1 recipe Junior's Famous NO.1

Pure Cream Cheesecake

For the Apple Layer:
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons flour
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 1/2 pounds tart-sweet apples, such as McIntosh or Rome Beauty
1 tablespoon fresh lemon juice


For the Brown-Sugar Crumb Topping:
1 cup flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/4 cup shortening
1/4 teaspoon lemon extract
1/3 cup sifted confectioners' sugar

Preheat the oven to 350°F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake batter and refrigerate it while you prepare the apples.

To make apple layer: Toss both of the sugar, the flour, cornstarch, and
cinnamon in a small bowl. Peel, core, and slice the apples 1/4 inch thick
into a large bowl (you will need 4 cups of apples). Drizzle the apples with
the lemon juice and toss them gently with your hands to mix well. Sprinkle
the cinnamon-sugar mixture over the apples and toss again until all of the
apple slices are well coated. Spread about two-thirds of this apple mixture
over the baked sponge cake layer. Set the remaining apples aside.

Gently spread the cheesecake filling over the apples in the pan. Using your
fingers, place one of the remaining spiced apple slices strain down in the
batter about 2 inches from the edge, pushing it down until almost but not
completely covered by the batter. Continue placing about 20 more slices into
the batter in a circular pattern.

Bake the cake in a water bath, as for the regular Junior's Cheesecake, until
the center barely jiggles when you shake the pan, about 1 1/4 hours. When
the top sets and starts to brown, after about 50 minutes of baking, lay a
piece of foil over the top of the cake for the rest of the baking.

While the cake bakes, make the brown-sugar crumb topping: Mix the flour,
brown sugar, and cinnamon together in a medium bowl. Work the butter and
shortening into this flour mixture with your fingers or a pastry blender
until the mixture looks like coarse crumbs about the size of small peas.
Stir in the lemon extract.

Cool the cake on a wire rack for 30 minutes and chill until cold, about 4
hours. Top the cake with the crumb mixture and dust it completely with the
confectioners' sugar. Cover the cake loosely with plastic wrap and store in
the refrigerator.



Junior's Blueberry Cheesecake

1 recipe Thin Sponge cake layer for Cheesecake 1 recipe Junior's Famous NO.1 Pure Cream Cheesecake

For the Macaroon Crunch**see note**

1/2 cup chopped mixed nuts (almonds, pecans, and/or walnuts)
1/3 cup angel flake coconut

For the Blueberry Topping
2 cups fresh blueberries, picked over for stems and bruises*see note
1 cup blueberry syrup (usually found near the ice cream freezer in the supermarket)
1 cup cold water
1/4 cup cornstarch
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract

Preheat the oven to 350°F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour.

While the cake is baking and cooling, make the macaroon crunch. Spread the
nuts and coconut on a baking sheet and toast in a 350°F oven until golden
and crunchy, about 10 to 15 minutes. Set the crunch aside to cool.

Now make the blueberry topping: Wash the blueberries, remove any stems, and discard any bruised berries. Pat the berries dry with paper towels. Stir the syrup, water, and cornstarch together in a medium saucepan until cornstarch is thoroughly dissolved. Bring this mixture to a full boil over high heat, stirring constantly, and boil for 2 minutes. Remove the syrup from the heat and stir in the lemon juice, butter and vanilla.Gently fold in the
blueberries. Let the blue berry topping cool for 15 minutes, then mound it
on top of the cooled cake, covering the top of the cake completely.

Sprinkle the macaroon crunch in a 1 1/2-inch board around the edge of the
cheesecake, covering the berries around the outside edge. Loosely cover the
entire cake with plastic wrap, being careful not to let the glaze stick to
the wrap. Refrigerate the cake until it's completely cold, at least 4 hours
of overnight. Remove the cake from the pan and serve it chilled. Wrap any
leftover cake in plastic warp and store in the refrigerator.

*Look for blueberries that are firm and rip with out soft spots or bruises.
If they are not in season in your market, you may use dry-pack frozen ones.
Better yet, freeze some yourself next summer.

***Junior's uses Macaroon crumbs around the edge. Since most of us do not
have barrels of macaroon crumbs sitting around as they do at Junior's, the
master baker's at Junior's suggest a mixture of toasted nuts and coconut.
They will work just fine.

Junior's Chocolate Swirl Cheesecake

Plain cheesecake at Junior's is a treat. But if you want something even more
special, try this one with chocolate fudge swirled throughout. It resembles
the marble cakes popular during the fifties. Those were made from
butter-cake batter-half vanilla and the other half chocolate. The two
batters were spooned alternately into the cake pans, then swirled together
before baking. when sliced, each piece resembled the swirling design that's
found in colorful glass marbles that children love to play with.

This chocolate swirl cheesecake is even easier to create than the original
marble cakes. All you need is a recipe of Junior's Cheesecake plus a jar of
fudge ice cream topping. Simply swirl the fudge into the cake batter before
baking. When sliced and served, each piece is artistically swirled with deep
rich fudge. Very impressive to serve-and a double treat in every bite.

Makes one 9-inch cake.

1 recipe Thin Sponge Cake Layer for Cheese 1 recipe Junior's Cheesecake 3/4
cup fudge ice cream topping (the thick kind in a jar)...don't skimp here, go
with the GOOD stuff!

Preheat the oven to 350°F and butter a 9-inch springform pan. Make and bake the sponge cake layer.

Make the cheesecake filling and spread half of the batter on top of the
baked sponge cake pan.

Warm the fudge ice cream topping in a small saucepan over low heat, stirring
constantly. Watch carefully and DO NOT LET IT BOIL!! Drizzle the cheesecake batter in the pan with half of this warm fudge topping.

Carefully spoon the remaining cheesecake filling on top and drizzle with the
remaining fudge topping. Using a table knife, swirl the fudge topping into
the batter, working in a circle and turning the knife constantly as you go.
Swirl just until the fudge is marbled throughout-not enough to blend the
colors.

Bake the cake in a water bath, as for the regular Junior's Cheesecake
recipe, until the center barely jiggles when you shake the pan, about 1 1/4
hours. After the top of the cake sets and start to brown, usually after
about 45 minutes of baking, lay a piece of foil over the top of the cake for
the remaining baking time. Cool, serve, and store the cake as directed for
regular Junior's Cheesecake.



Junior's Pineapple Cheesecake

Makes one 9-inch Cake, about 2 1/2 inches high.

1 recipe Thin Sponge cake layer for Cheesecake 1 recipe Junior's Famous NO.1 Pure Cream Cheesecake

For the Macaroon Crunch**see note**
1/2 cup chopped mixed nuts (almonds, pecans, and/or walnuts)
1/3 cup angel flake coconut


For the Pineapple Topping
1 1-pound cans crushed pineapple in heavy syrup
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup small fresh pineapple chunks (optional) *see note
2 tablespoons unsalted butter, cut into small pieces

Preheat the oven to 350°F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour.

While the cake is baking and cooling, make the macaroon crunch. Spread the
nuts and coconut on a baking sheet and toast in a 350 F oven until golden
and crunchy, about 10 to 15 minutes. Set the crunch aside to cool.

White the cake is cooling, make the pineapple filling: Drain the syrup from
both cans of pineapple into a measuring cup. Pour 1 cup of the syrup into a
small saucepan and whisk in the cornstarch and lemon juice. Bring this
mixture to a rolling boil over high heat and boil until thickened, about 2
minutes. fold in the canned pineapple, pulse the fresh pineapple, if you
wish, and cook 1 minute more. Remove the topping from the heat and stir in
the butter until melted. Pour the topping into a heatproof bowl and
refrigerate until it's cold, about 30 minutes.

Mound the pineapple topping on top of the cooled caked, cover the top of the cake completely. Sprinkle the macaroon crunch in a 1 1/2 inch boarder around the edge of the cheesecake., covering the fruit around the outside edge.

Loosely cover the entire cake with plastic wrap, being careful not to let
the glaze stick to the wrap. Refrigerate the cake until it's completely
cold, at least 4 hours of overnight. Remove the cake from the pan and serve
it chilled. Wrap any leftover cake in plastic warp and store in the
refrigerator.

*Caution: Do not use more fresh pineapple than the recipe calls for, as this
can make the topping lose its stiffness.

***Junior's uses Macaroon crumbs around the edge. Since most of us do not
have barrels of macaroon crumbs sitting around as they do at Junior's, the
master baker's at Junior's suggest a mixture of toasted nuts and coconut.
They will work just fine.

Junior's Pumpkin Cheesecake Makes one 9-inch cake

1 recipe Thin Sponge Cake Layer for Cheesecake

1 (1 1/2 pound) pie pumpkin (such as sugar baby) or 1 cup canned solid pack pumpkin
3/4 teaspoon ground cinnamon

1 recipe Junior's Cheesecake



Preheat the oven to 350°F and butter a 9-inch springform pan. Make and bake the sponge cake layer.

If you're using the fresh pumpkin: Cut the pumpkin into quarters, discarding
the stem, seeds, and pith. Cook the pumpkin in boiling water until tender
and transfer it with a slotted spoon to paper towels to drain and cool. Now
scrape the pulp into a medium bowl and beat with an electric mixer until
smooth (you need 1 cup of pumpkin puree). Beat in cinnamon until blended. If
you're using canned pumpkin; blend it with the cinnamon.

Make the cheesecake filling. Add the spiced pumpkin after blending in the
eggs in step 3 of the Junior's cheesecake recipe.

Bake the cake, remove it from the pan, then cool, serve, and store it as
directed for Junior's Cheesecake.



Junior's Fresh Strawberry Cheesecake

1 recipe Thin Sponge cake layer for Cheesecake
1 recipe Junior's Famous NO.1 Pure Cream Cheesecake


For the Macaroon Crunch**see note**
1/2 cup chopped mixed nuts (almonds, pecans, and/or walnuts)
1/3 cup angel flake coconut


For The Strawberry Topping
1 quart large ripe strawberries
1 cup strawberry
1/3 cup apricot preserves


Preheat the oven to 350°F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour.

While the cake is baking and cooling, make the macaroon crunch. Spread the
nuts and coconut on a baking sheet and toast in a 350 F oven until golden
and crunchy, about 10 to 15 minutes. Set the crunch aside to cool.

To prepare the strawberries: Wash, hull, and sort through the strawberries,
then pat them dry with paper towels. Starting at the outside edge of the
cheesecake, arrange the berries on their sides, in rows, with ends pointing
toward the edge of the cake. Continue until the top of the cake is completely covered by strawberries.

Now make the strawberry topping: Melt the strawberry jelly and apricot
preserves together in a small saucepan over medium-low heat. Strain and
drizzle the warm jelly over the berries.

Sprinkle the macaroon crunch in a 1 1/2-inch border around the edge of the
cheesecake, covering the berries around the outside edge. Loosely cover the
entire cake with plastic wrap, being careful not to let the glaze stick to
the wrap. Refrigerate the cake until it's completely cold, at least 4 hours
or overnight. Remove the cake from the pan and serve it chilled. Wrap any
leftover cake in plastic wrap and store in the refrigerator.

***Junior's uses Macaroon crumbs around the edge. Since most of us do not
have barrels of macaroon crumbs sitting around as they do at Junior's, the
master baker's at Junior's suggest a mixture of toasted nuts and coconut.
They will work just fine.

[cookinmaven]

OH,
YUM!!!!

Thank you!

Thank you!!

Thank you!!!

[LJS NE]

Can't wait to give this a try, maybe today! Thanks!

[mdmunster]

looking for Junior's cheesecake tart recipe

[Kitchen Witch]

this one?

Junior's Cheesecake Tart

For the crust:

1 1/3 cups all-purpose flour

1/2 teaspoon salt

3/4 cup unsalted butter at room temperature 1/2 cup sugar

1 extra-large egg yolk

1 teaspoon pure vanilla extract



For the filling:

2 (8-ounce) packages cream cheese (full-fat only) at room temperature

2/3 cup sugar

2 tablespoons cornstarch

2 teaspoons pure vanilla extract

1 extra-large egg

1/2 cup heavy or whipping cream



For baking:

hot (not boiling) water



For the topping:

1 pint ripe strawberries

1 pint fresh blackberries 1 half-pint fresh raspberries fresh mint leaves



Make the crust: Generously butter the bottom and sides of an 11- or 12-inch tart pan (preferably a nonstick one) that has a removable bottom and fluted sides at least 1 inch high. Wrap the outside with aluminum foil, covering the bottom and all the way up the sides of the pan.

In a medium bowl, mix the flour and salt together.

In a large bowl, beat the butter and sugar together with an electric mixer set on high. Add the yolk and vanilla and beat until creamy. Reduce speed to low and mix in the flour just until it disappears and a dough forms. Work the dough with your hands until it all comes together in a ball. Wrap and chill for 30 minutes.

Preheat the oven to 350 F. Flour your hands, and put the dough in the center of the prepared pan. Using the heels of your hands, press the dough into the bottom of the pan and up the sides. Work in a circular motion from the center out to the edge and try to achieve an even thickness. Prick the crust in several places with the tines of a fork to ensure even baking. Roll a rolling pin gently across the top of the tart pan. Excess dough will fall away, giving the baked shell sharp, clean, "professional" edges.

Bake just until the crust sets and turns golden (do not overbake), about 10 minutes. Transfer the pan to a wire rack to cool. After a few minutes, gently pat down any bubbles. Allow to cool as you make the filling. Leave the oven on.

Put 1 package cream cheese, 1/3 cup sugar and all the cornstarch into a large bowl. Beat with an electric mixer set on low until creamy, about 3 minutes, scraping down the sides of the bowl a few times. Beat in the remaining package of cream cheese. Increase the speed to medium and beat in the remaining 1/3 cup sugar, then the vanilla. Blend in the egg, then the cream, beating just until completely blended. Be careful not to overmix. Spoon gently into the tart shell.

Place the tart in a large, shallow pan, and fill the pan with hot water to a depth of 1/2 inch (halfway up the side of the pan — no higher). Bake until the center is set and light gold, about 30 minutes. Remove from the water bath, transfer to a wire rack and let cool for 2 hours. (Don't move it.) Leave the tart in the pan, cover loosely with plastic wrap and refrigerate until completely cold, at least 4 hours or (preferably) overnight.

To decorate: Remove the ring of the pan and place the tart on a serving plate. Wash and dry the berries on paper towels (very important). Pick out 12 strawberries of similar size. Hull them and cut them in half vertically from tip to tip. Halve the blackberries in the same way. Arrange the strawberries in a circle around the edge of the tart with the tips pointing out. Follow with two inner circles of blackberries, angling them and resting the tips on adjacent berries so they stand up slightly. Pile a cluster of raspberries in the center, with the tips pointing up. Top with a few mint leaves. Save remaining berries and mint for another use. Refrigerate the tart until ready to serve.

Yield: 1 tart, or at least 10 servings

[mdmunster]

yes, thank you. I read that you can put on different fruit toppings.

[Kitchen Witch]

yes you can - as a matter of fact - any topping your want!

Enjoy!

[Chenzira]

would anyone happen to have junior's brownie swirl cheesecake and their carrot cake cheesecake? thanks!

[Kitchen Witch]

I have a clone for one:

Carrot Cake Cheesecake

Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter

Filling:
24 ounces cream cheese, softened and divided
1/2 cup sugar
1/2 cup flour, divided
4 eggs
1/4 cup orange juice
1 cup carrots, finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Topping:
1 tablespoon orange juice
1 cup powdered sugar, sifted

Heat oven to 325F. Mix crumbs, sugar, cinnamon and butter and press onto bottom of a 9 inch springform pan. Bake for 10 minutes. Increase oven temperature to 450F. Beat 2 1/2 packages cream cheese, sugar and 1/4 cup flour at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in juice. Add combined remaining flour, carrots, raisins and spices and mix well. Pour over crust. Bake for 10 minutes and then reduce oven temperature to 250F and continue baking for 55 minutes. Turn off oven and let cheesecake cool for one hour inside cooling oven. Loosen cake from rim of pan. Let cool completely and then refrigerate. Beat remaining 1/2 package cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and orange zest or shredded carrot, if desired. Serves 10.

[mdmunster]

here's what I have (courtesy of the Tauton Press)

brownie crust and brownie bites:
8 oz. bittersweet or semisweet chocolate
1 cup (2 sticks) unsalted butter
1 1/2 cups all purpose flour
1 tsp. salt
6 extra large eggs
2 cups sugar
1 Tbs. pure vanilla extract

Cheesecake:
3 8 0z packages cream cheese (use only full fat) at room temperature
3 Tbs cornstarch
1 1/3 cups sugar
1 Tbs. pure vanilla extract
2 extra large eggs
2/3 cup heavy or whipping cream, plus 1 Tbs. for brushing
2 oz. bittersweet or semisweet chocolate
1 cup coarsely chopped walnuts

Make Cheesecake:
Preheat oven to 350F. Generously butter the bottom and side of a 9" springform pan and an 8" square baking pan. Line the baking pan (not the springform pan) with parchment or waxed paper, leaving a 1" overhang over the sides. Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending all the way up the sides.

To make the brownies: melt the chocolate with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electri mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and vanilla. Reduce the speed to low and blend in the flour mixture just until it disappears.

Spread 2 cups of the batter in the springform to make the crust and the rest in the baking pan. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft.) Let cool on a wire rack for 1 hour. Leave the brownie crust in the springform Lift the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refrigerate overnight.

Cut the square of brownies with a serrated knife into 1" squares and set aside. Put one 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, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the 2/3 cup of cream just until completely blended. Don't overmix!! Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.

Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of the brownie bites in order to leave plenty of room for the cheesecake batter. (east the rest of the brownies!). Gently spoon the white batter over the brownie bites.

Now make the chocolate swirls. Melt the chocolate and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a swirling "figure 8" design, just until chocolate swirls appear.

Place the cake in a large shallow pan containing hot water that comes about 1" up the side of the springform pan. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away - don't move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least 4 hoursor preferably overnight.

To serve, release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Brush the remaining 1 tablespoon cream in a 1" border around the top edge of the cake (this helps keep the nuts in place). Sprinkle walnuts over the cream, pressing the nuts down gently, making a 1" border around the top outside edge. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover leftover cake and refrigerate or freeze up to 1 month.

Makes 1 9" cheesecake, about 3" high.

[Chenzira]

thanks for the recipes!!!

[Meg_Breanne]

I'm so thrilled I found this thread! I just returned home from NYC three days ago and am in Cheesecake withdrawl! We'd planned to bring a few cakes home with us, but the delays and cancellations at JFK due to the blizzard threw those plans out the window!

I'm looking for the Reese's Cheesecake recipe and the Chocolate Swirl recipe . . . does anyone have those? I'd be forever indebted!

[Kitchen Witch]

Reeses Peanut Butter Cup Cheesecake

Crust:
1 cup oreo cookie crumbs
1 cup Nilla wafer crumbs
4 tablespoon unsalted butter, melted

Mix together and press onto bottom and sides of greased 9-inch
springform pan.

Filling:
4 8-ounce packages cream cheese, softened
3/4 cup sugar
4 eggs
2 tablespoons flour
1/2 cup sour cream
1 teaspoon vanilla
15 Reese's cups, chopped

Preheat oven to 425. Beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each. Add flour,
sour cream, and vanilla. Pour half of batter in crust-lined pan.
Sprinkle Reese's on top. Pour remaining batter over top. Bake at
425 for 15 minutes, then reduce heat to 225 and bake for an
hour.

[Kitchen Witch]

Chocolate Swirl Cheesecake

1 cup sugar
3 packages (8-ounce) cream cheese
5 eggs
1 tablespoon vanilla
2 ounces German sweet chocolate


Soften cream cheese at room temperature. Melt chocolate and let cool. While chocolate is cooling, beat together cream cheese and sugar until well blended. Add eggs one at a time, beating well after each egg. Add vanilla. Measure 2 cups of the cheese mixture into a separate bowl and fold in chocolate. Pour remaining cheese mixture into well-buttered 10-inch pie pan or 10-inch square pan. Add chocolate-cheese mixture by spoonfuls and zigzag a spatula through to marble. Bake in a 350° oven for 40 to 45 minutes. Cool, then chill.

[mdmunster]

here are the ingredients I have for Chocolate marble cheesecake

Cheesecake ingredients:
4 8 oz. cream chese (full fat only) room temperature
1 2/3 cups sugar
1/3 cup cornstarch
1 tbs. vanilla
2 xl eggs
1/4 cup heavy cream or whipping cream
6 oz. semisweet chocolate

Preheat oven to 350F. Butter the bottom and sides of springform pan. Wrap the outside of pan with foil covering the bottom and side. Follow the above recipe, then place in large shallow pan containing hot water (1" up the sides of springform pan). Bake until the edges are light golden brown and the top of cake has a golden color, about 1 1/4 hours. Remove from water bath and transfer to wire rack, let cool for 2 hours. Leave the cake in pan and cover with plastic wrap, refrigerate overnight.

You can add chocolate curls to the top.

[Kitchen Witch]

Listen here mdmunster! You are going to have us making all kinds of cheesecakes! thank you for sharing - luv cheesecake! (when I die I want one in my casket to take with me and a silver fork to enjoy it with - set on a nice white linen napkin - I deserve it!)

[MDCain6357]

wow... cannot wait to try this recipe(s)!!

[mdmunster]

I finally went out and bought the cookbook. The cheesecakes are awesome. I love cheesecake as well.

[Kitchen Witch]

according to the AMA - cheesecake is very beneficial to your health - it is packed with nutrients and vitamins, has healing properties, and is a cure-all for EVERYTHING

cheesecake makes everything better - just ask the Golden Girls -

oh - and the AMA - that's the Always (on) Mama's Agenda (to make)


the FDA should make it a law -- a cheesecake should be a staple in all homes since it is one of the food groups - LOL

(heck it's on my food pyramid!)

[QueenJules]

Thank you so much for sharing! Do you happen to have the recipe for Juniors Strawberry Swirl Cheesecake? I would really appreciate it.

[Megatron]

I hate to burst a bubble here. This is not "THEE" Jr.'s Cheesecake recipe. Maybe it's close. My Great Aunt was a good friend of the owners way back when and he gave her the recipe and she gave it to me. It looks pretty close though.

[lvdkeyes]

Why don't you post your recipe?

[Kitchen Witch]

most places won't give their "secret" recipes to anyone at all - no matter who it is -

[lvdkeyes]

It makes me wonder when someone says they have the original recipe, but then doesn't post it. What is their motivation? Taunting? Full of hot air?

[Kitchen Witch]

many times it's just one of those "one-post-wonders" that likes to get their jollies, sometimes it's just someone hiding behind the computer screen trying to impress others - computers are great - but sometimes there is someone who isn't so great - just makes you wonder

[mdmunster]

I checked the cookbook and they are spot on....

[Kitchen Witch]

thank you for letting us know mdmunster!

[frank047]

I think this is the best I have tried and taste is the same as the one I bought.

[ChefKimi]

The original recipe for the plain cheesecake IS Junior's original recipe, it was posted on their own website a while ago, and they did a show (Today show I think if not something similar) and they used that same recipe on the show. I can't say for the others but the plain one is the one Junior's says is their own. The ingredients aren't always what make a recipe "secret" bake times, ways of mixing, temperature of ingredients, ways of baking, pan material used, etc can ALL effect the taste and texture of a cheesecake. Thanks for posting this recipe! I was looking for it on their site but they took it down, so I am glad someone else has the same one I remember!

[decor19]

hi
does anyone have the recipe for the chocolate mousse that they use on top of their cheesecake?
thanks

[mdmunster]

Chocolate Mousse:
1 Tbs. unflavored granulated gelatin
2 Tbs. cold water
8 oz. bittersweet or semisweet chocolate
3 cups heavy cream
3 Tbs. sugar
1 Tbs vanilla extract

Place gelatin in heatproof measuring cup, stir in cold water and let stand until thickened. Cook in microwave on high for about 30 seconds, until completely melted. Set aside to cool. Melt the chocolate and let cool.

In large bowl, whip the cream with mixer on high until soft peaks form. While the mixer is running, add the sugar and vanilla. Blend in the cooled melted chocolate until the white streaks disappear and the cream begins to form peaks in the bowl. Beat in the dissolved gelatin all at once. Watch carefully. Do no overbeat (the cream might curdle). Stop the mixer when stiff peaks form. Refrigerate until ready to use.