The authentic American cheesecake “Junior’s”! This is one of the most popular New York cheesecakes that started its life in the 70s in Brooklyn (New York) in a family of Ukrainian immigrants. In fact, the history of this family is not simple and is unique in its own way. It could be described as the “American Dream.” After all, this family reached incredible heights from the very poverty they started with! Already in 1973, their cheesecake was featured in magazines as the number one cheesecake in New York.
But let’s get back to the recipe. First of all… You will love the “cap” measurement in teaspoons and tablespoons. These are American measurements.
You will need:
- Baking pan 22cm
- Baking tray
Sponge Cake
- 1/3 cap- 50g Flour
- 3/4 tsp – 4g Baking powder
- Pinch of salt
- 2 Large eggs (I use 3 medium)
- 1/3 cap-70g Sugar A couple of drops of Lemon
- 2 tbsp – 8g Melted Butter
Cream
- 900g Philadelphia cheese.
- 1 and 2/3 cap-350g Sugar
- 1/4 cap-35g Cornstarch
- 2 Large eggs (I use 3 medium)
- 3/4 cap-150ml Cream
Fruit glaze
- 1 cap-300g Strawberry jam
- 1/2 cap-150g Apricot jam
Sponge Cake
- Whisk the eggs until thick and creamy.
- Add the Sugar and lemon juice while continuing to whisk.
- Add the melted butter.
- Add the sifted flour and baking powder.
- Mix gently with a silicone spatula.
- Bake for 10 minutes at 180° Done
Cream
- Place the first pack of cheese in the mixer, add Sugar and cornstarch.
- Start whisking until a creamy consistency is achieved.
- Gradually add the rest of the packs, continuing to whisk.
- Now gradually add the eggs. Let each dissolve into the cream before adding the next one.
- Now add the cream, continuing to whisk. But don’t overdo it, the cream should only mix well with the cheese.
- Wrap the baking pan with the biscuit in foil and place it on a baking tray. Pour water into the baking tray.
- Pour the cheese cream into the baking pan.
- Bake the cake for 1 hour – 1 hour 15 min… until the edges are golden.
- Take the cake out of the oven and let it cool for 2 hours without touching it.
- The cake will have an unstable and jelly-like appearance. Put the cake in the refrigerator for at least 4 hours.
Fruit glaze
- Mix the two jams and place them on the heat.
- Bring to a boil and a light thick consistency.
- Decorate the cake with berries.
- Cover with the fruit glaze, straining it through a sieve. Put the cake back in the refrigerator for 1 hour.
