Junior's Original New York Cheesecake

Name: Junior's Original New York Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 795 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 recipe Junior’s 9-inch Sponge Cake Crust (Prepare a 9-inch crust according to the referenced recipe on page 17; make and bake the cake crust before preparing the cheesecake filling.); 32 oz Full-fat cream cheese (Four 8-ounce packages, at room temperature.); 1.6667 cup Sugar (Use 1/3 cup with the first package of cream cheese and the remaining 1 1/3 cups later.); 0.25 cup Cornstarch; 1 tbsp Pure vanilla extract; 2 Extra-large eggs (Add one at a time, beating well after each addition.); 0.75 cup Heavy or whipping cream

Shared by Starr2 on SeeMeCook

Junior’s famous New York cheesecake, adapted for a home kitchen. The filling is light but creamy, with a smooth, rich cream-cheese flavor, and is baked gently in a water bath to help prevent cracks.

12 servings795 minAmerican

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Ingredients

1 recipe Junior’s 9-inch Sponge Cake Crust (Prepare a 9-inch crust according to the referenced recipe on page 17; make and bake the cake crust before preparing the cheesecake filling.)
32 oz Full-fat cream cheese (Four 8-ounce packages, at room temperature.)
1.6667 cup Sugar (Use 1/3 cup with the first package of cream cheese and the remaining 1 1/3 cups later.)
0.25 cup Cornstarch
1 tbsp Pure vanilla extract
2 Extra-large eggs (Add one at a time, beating well after each addition.)
0.75 cup Heavy or whipping cream

Steps

1
Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil, covering the bottom and extending the foil all the way up the sides.
2
Prepare and bake the 9-inch Junior’s sponge cake crust in the springform pan according to the referenced crust recipe, then leave the baked crust in the pan. Keep the oven on at 350°F.
3
Place one package of the room-temperature 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, scraping down the bowl several times.
4
Blend in the remaining cream cheese, adding one package at a time and scraping down the bowl after each addition.
5
Increase the mixer speed to medium. Beat in the remaining 1 1/3 cups sugar, then beat in the vanilla.
6
Blend in the eggs one at a time, beating well after adding each egg.
7
Beat in the heavy or whipping cream just until completely blended. Do not overmix.
8
Gently spoon the cheesecake batter over the baked crust, taking care not to disturb or break the crust.
9
Place the springform pan in a large shallow pan containing hot water. The water should come about 1 inch up the sides of the springform pan.
10
Bake until the cheesecake edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
11
Remove the cheesecake from the water bath and transfer it to a wire rack. Let it cool for 2 hours without moving it.
12
Leave the cheesecake in the pan, cover it loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
13
To serve, release and remove the sides of the springform pan, leaving the cheesecake on the bottom of the pan. Place it on a cake plate and refrigerate until ready to serve.
14
Slice the cold cheesecake with a sharp, straight-edge knife rather than a serrated knife.

Notes

The source also provides an 8-inch variation: use an 8-inch sponge cake crust; three 8-ounce packages cream cheese, 1 1/3 cups sugar, 3 tablespoons cornstarch, 1 tablespoon pure vanilla extract, 2 extra-large eggs, and 2/3 cup heavy or whipping cream. The cooking time will be about the same. Cover leftovers and refrigerate, or wrap and freeze for up to 1 month. Baking in a water bath keeps the oven heat moist and helps the cheesecake bake slowly, gently, and evenly, producing a smooth top with no large cracks.