Junior’s Original New York Cheesecake Recipe

Hey everyone, welcome back to *Brooklyn Echoes*, the podcast that keeps the borough’s legends and memories alive. I’m your host, Robert Henriksen.

Junior’s Original New York Cheesecake is renowned for its creamy texture, light yet rich filling, and unique sponge cake crust—a departure from the typical graham cracker base. This recipe, adapted from the famous Brooklyn restaurant, yields one 9-inch cheesecake serving 12-15 people. Prep time is about 50 minutes, bake time 85 minutes, plus at least 8 hours chilling.

### Ingredients

#### For the Sponge Cake Crust:

– 1 tablespoon softened unsalted butter (for the pan)

– 1/3 cup sifted cake flour

– 3/4 teaspoon baking powder

– Pinch of table salt

– 2 extra-large eggs, separated

– 1/3 cup granulated sugar, divided

– 1 teaspoon pure vanilla extract

– 1/4 teaspoon pure lemon extract

– 2 tablespoons unsalted butter, melted

– 1/4 teaspoon cream of tartar

#### For the Cheesecake Filling:

– 4 (8-ounce) packages full-fat Philadelphia cream cheese, at room temperature, divided

– 1 2/3 cups granulated sugar, divided

– 1/4 cup cornstarch

– 1 tablespoon pure vanilla extract

– 2 extra-large eggs

– 3/4 cup heavy whipping cream

### Instructions

#### Make the Sponge Cake Crust:

1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan (preferably nonstick) with the softened butter. Wrap the outside of the pan with aluminum foil, covering the bottom and extending up the sides.

2. In a small bowl, sift together the cake flour, baking powder, and salt.

3. In a large bowl, beat the egg yolks on high speed for 3 minutes using an electric mixer.

4. With the mixer running, gradually add 2 tablespoons of the sugar and beat until thick, light yellow ribbons form, about 5 minutes more.

5. Beat in the vanilla and lemon extracts.

6. Sift the flour mixture over the batter and stir by hand until no white flecks remain.

7. Blend in the melted butter.

8. In a clean bowl with clean beaters, beat the egg whites and cream of tartar on high until frothy.

9. Gradually add the remaining sugar and beat until stiff peaks form (glossy, not dry).

10. Fold about 1/3 of the whites into the batter, then gently fold in the rest (a few white specks are okay).

11. Spread the batter evenly in the pan and bake until set and golden (not wet or sticky), about 10 minutes. Touch the center gently; it should spring back. Avoid browning.

12. Cool on a wire rack. Leave the oven on.

#### Make the Cheesecake Filling:

1. In a large bowl with an electric mixer (paddle attachment if available), beat 1 package of cream cheese, 1/3 cup sugar, and the cornstarch on low until creamy, about 3 minutes, scraping the bowl often.

2. Blend in the remaining cream cheese one package at a time, beating well and scraping after each.

3. Increase speed to medium; beat in the remaining 1 1/3 cups sugar, then the vanilla.

4. Add eggs one at a time, beating well after each.

5. Blend in the heavy cream just until incorporated. The batter should be light, creamy, and airy—avoid overmixing.

6. Spoon gently over the crust.

#### Bake the Cheesecake:

1. Place the springform in a large shallow pan. Add hot water to come about 1 inch up the sides (water bath).

2. Bake until edges are light golden brown, top is light gold, and center barely jiggles, about 75 minutes. Add 10 more minutes if edges feel soft.

3. Remove from the water bath and cool on a rack for 2 hours without moving.

4. Cover loosely with plastic wrap and refrigerate until cold, at least 6 hours or overnight.

#### Serve:

1. Remove the springform sides, leaving the cake on the pan bottom.

2. Place on a plate and refrigerate until serving.

3. Slice with a sharp straight-edge knife (rinse with warm water between cuts) for clean pieces.

### Tips and Notes:

– Use full-fat cream cheese at room temperature to avoid lumps.

– The water bath ensures even baking, moisture, and crack prevention.

– Cornstarch helps prevent cracks and aids clean slicing, slightly altering texture.

– Don’t overmix the batter or egg whites to maintain airiness.

– Store refrigerated up to 2 days, or freeze wrapped up to 1 month.

– For best flavor, chill overnight.

If you like this podcast, Check out our new Brooklyn Echo’s Audio podcast at The Brooklyn Hall of Fame were we have been recording episodes to stream  at your favorite streaming services like Apple or Spotify.