Junior's Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake
Format: PDF / Kindle (mobi) / ePub
Baking quite possibly the best cheesecakes in the universe, Junior's Restaurant is a legend in its own right. Located in downtown Brooklyn, Times Square and Grand Central Station in New York, this home away from home has been wooing New Yorkers since it first opened its doors on Election Day, 1950. And now, finally, they are willing to offer up the recipes that have had Brooklynites double-parking on Flatbush Avenue for generations. Included are 50 recipes for Junior's New York-style cheesecakes (all cream cheese, no sour cream, thank you, on a sponge cake crust), from the cheesecake that started it all (Junior's Original New York Cheesecake), to flavor twists like Banana Fudge, Rocky Road, and Pumpkin Mousse, to little cheesecakes meant just for one (called Little Fellas), to Junior's newest creation, Skyscraper Cheesecakes (think alternating layers of cheesecake and layer cake) in flavors like Boston Cream Pie, Lemon Coconut, and Carrot Cake. It's a cheesecake lover's delight!
fast on the cake. Then spoon the chilled ganache on top of the cake, pushing it just to the edge. 24 Junior’s Cheesecake Cookbook A traditional ganache is a smooth, pourable mixture made from heavy cream and bittersweet chocolate. It’s often used in bakeries to give a velvety coating on a cake. Junior’s also makes this whipped cream version. whipped chocolate ganache Enough to decorate one 9-inch cheesecake (top and sides) 1⁄3 cup sugar 3 tablespoons unsweetened cocoa powder 1 cup cold
thawed cherries in your food processor until smooth (you need 3⁄4 cup of purée). Stir in 1 tablespoon of the cornstarch and set aside. It will thicken slightly as it stands. 3. Put one package of the cream cheese, ⁄ cup of the sugar, and the remaining 4 tablespoons cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend 13 Celebration Cheesecakes 79 in the remaining cream cheese, one package at a
tablespoon instant freeze-dried espresso or coffee Three 8-ounce packages cream cheese (use only full fat), at room temperature 1 1⁄3 cups sugar 1⁄4 cup cornstarch 1 tablespoon pure vanilla extract 2 extra-large eggs 2⁄3 cup heavy or whipping cream For the tiramisu syrup and ladyfinger layer: 1⁄2 cup hot water 1 tablespoon instant freeze-dried espresso or coffee 2 tablespoons sugar 2 tablespoons Kahlúa or other coffee-flavored liqueur 22 ladyfingers (9 for layering and 13 for the ring
(not wet or sticky) and the centers spring back when lightly pressed, about 12 minutes. Let the cakes cool in the pan on a wire rack for 15 minutes, then turn them out onto the rack and gently peel off the paper liners. Let cool completely, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake. 7. On the day you plan to assemble the cake, hull 1 quart of the strawberries, then cut them into 1⁄ 2-inch pieces (you need 2 cups). Reserve the remaining berries for
melted, adheres to the pan better. Also, if you lightly flour the buttered pan, the sides of the cake will unmold smoother.“ Preheating the Oven Use the conventional bake oven cycle—not convection. The hot circulating air in a convection oven can cause the cake to bake too fast, brown too much, and collapse in the center as it cools. Junior’s bakes its cheesecakes at 350°F. Preheat the oven at least half an hour before putting in the cake (some oven manufacturers recommend an hour so the