Junior's Cheesecake: A New York Icon

A Slice of History

The Birth of a Legend

In 1950, Harry Rosen, along with master baker Eigel Peterson, perfected the recipe for what would become Junior's Cheesecake. Located in Brooklyn, Junior's quickly became a favorite among New Yorkers. By the 1970s, it was rated the #1 cheesecake by New York Magazine, drawing visitors from all over the world.

Recognition and Expansion

In 1982, Governor Mario Cuomo declared May 27th as Junior's Restaurant Day, cementing its status as a New York landmark. By 1989, Junior's Cheesecake was available for mail-order, allowing fans across the United States to enjoy this iconic dessert. Each 8-inch cheesecake is shipped frozen in a special stay-fresh container, ensuring it arrives in perfect condition.

The Secret Recipe

Ingredients

Thin Sponge Cake Layer

• 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

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

Instructions

Thin Sponge Cake Layer

1. Preheat the oven to 350°F (180°C) and generously butter a 9-inch springform pan.
2. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
3. Beat the egg yolks on high speed for 3 minutes. Gradually add 1/3 cup of sugar and continue beating until thick light-yellow ribbons form, about 5 minutes. Beat in the vanilla and lemon extracts.
4. Sift the flour mixture over the batter and stir by hand until no white flecks appear. Blend in the melted butter.
5. In a clean bowl, beat the egg whites and cream of tartar on high speed until frothy. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
6. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites.
7. Spoon the batter into the pan and bake for about 10 minutes, until the center springs back when lightly touched. Let the cake cool in the pan on a wire rack.

Cream Cheese Filling

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, beat one package of cream cheese, 1/3 cup of sugar, and the cornstarch on low speed until creamy, about 3 minutes. Add the remaining cream cheese.
3. Increase the mixer speed to high and beat in the remaining sugar, then the vanilla. Blend in the eggs one at a time, beating well after each addition. Blend in the heavy cream.
4. 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.
5. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
6. Cool the cake on a wire rack for 1 hour. Cover with plastic wrap and refrigerate until completely cold, at least 4 hours or overnight. Remove the sides of the springform pan and serve.

Fun Facts and Stats

• Annual Sales: Junior's sells over 5 million slices of cheesecake annually. Source
• Global Reach: Junior's Cheesecake is shipped to over 50 countries worldwide.
• Celebrity Fans: Notable fans include Oprah Winfrey and President Barack Obama.

Conclusion

For over 70 years, Junior's Cheesecake has been a staple of New York's culinary scene. Whether you're a local or a visitor, a slice of Junior's Cheesecake is a must-try experience. With its rich history and secret recipe, Junior's continues to be a beloved institution, proving that you haven't truly lived until you've had a slice of Junior's Cheesecake.

Enjoy making and savoring this iconic dessert at home, and join the ranks of those who have fallen in love with Junior's Cheesecake.

Source: From the cookbook, "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant".