Junior's Cheesecake

18 years ago

I know Junior's has an iconic cheesecake, and I bumped into their ''Welcome to Junior's'' cookbook at the used bookstore. Of course I realized I could have one sent to me, or I could just make one myself, so I brought this little treasure home with me.

I usually make America's Test Kitchens cheesecake recipe since I discovered it, which also has cream in it. (Cream absolutely helps smooth out and lighten up the batter, and I'm a believer!) I'm intrigued by Junior's layer of sponge cake used for the base, which seems like an incredibly good idea since I'm not overly fond of graham cracker crusts typically used. (I like the ATK version of using animal crackers for their's which also pairs well with the lemon curd that goes on top.)

I'm curious about something...Does anyone know what cornstarch would do for cheesecake?

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Comments (9)

lindac
18 years ago
Smooths it out... and allows you to put more cream in it ands till have it firm enough to cut.
Ever try a pastyr crust for a cheese cake? That thew ay they do it with New York style cheesecake.
Linda c
claire_de_luna
Original Author
18 years ago
Oh...Thank you. I see their recipe has more cream (and more sugar) than the one I've been using, so this makes sense.

No, I've never made a pastry crust for cheesecake, since I don't really care for them. (I guess this is why I'm not a pie baker.) I'll go out of my way not to make/eat pastry crust! My crusts include nuts, sour cream, cream cheese, cookies and shortbread (not to mention the savory ones that have rice, potatoes or corn) but Never Ever a pastry crust. I guess I'm just weird that way. (My Dad didn't like them either, which I didn't discover until I was an adult.)

It looks like today might be ''Bake a Cheesecake Day''.
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readinglady
18 years ago
Cheesecakes with cornstarch or flour are more stable and don't require a water bath. They're also less susceptible to cracking.

Carol
elisamcs
18 years ago
I'm a native New Yorker - Brooklyn - and went to Juniors as a kid. What memories!

But I never, ever saw a cheesecake with a pastry crust.
cookie8
18 years ago
The cheesecake I make uses cornstarch and a waterbath. It is so good and never, ever cracks. I'm usually not a fan of corstarch either.
granjan
18 years ago
I believe it was the Lindy's cheesecake that had a pastry crust. It actually was more like a tart pastry. I had the recipe from Gourmet years ago.
Bizzo
17 years ago
I don't know what it does, but it sure is good!
{{!gwi}}
claire_de_luna
Original Author
17 years ago
Wow bizzo, that does look good! From here it also looks like a huge slice of cheesecake. I wonder how many slices they usually cut from an 8 inch cheesecake?
claire_de_luna
Original Author
17 years ago
Oh WOW. I made this yesterday, and of course we had to ''test'' it this morning. All I can say is Junior knows what he's talkin' about! My Yankee version is very good, but I can distinctly tell where the European influence comes in! This cheesecake is creamy and light, and delicately rich. I messed up the sponge layer by not baking it long enough, so it rose in places instead of staying put. It only makes me want to try again! I may have to make an Election Day Cheesecake to see if I can perfect my technique. Making a great cheesecake is like ART you know...

Has anyone here made Junior's recipe?

Junior's Cheesecake

Comments (9)

lindac

claire_de_luna
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Junior's Cheesecake

Comments (9)

lindac

claire_de_lunaOriginal Author

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elisamcs

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Bizzo

claire_de_lunaOriginal Author

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claire_de_luna
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