Authentic American Cheesecake “Junior’s”! This is one of the most popular New York cheesecakes that originated in the 1970s in Brooklyn, New York, in a family of Ukrainian immigrants.? In fact, the story of this family is not simple and is uniquely its own. It could be described as the “American dream” in its own way. From extreme poverty, this family achieved incredible heights! By 1973, their cheesecake was already featured in magazines as the number one cheesecake in New York. But let’s get back to the recipe.
To begin… You’ll love the measurements in “cups,” using American measurements.
You will need:
- 22cm baking pan
- Baking sheet
Sponge Cake
- ??1/3 cup – 50g Flour
- ??3/4 tsp – 4g Baking powder A pinch of salt 2 Large eggs (I use 3 medium)
- ??1/3 cup – 70g Sugar A couple of drops of Lemon juice
- ??2 tbsp – 8g Melted butter
Filling
- ??900g Philadelphia cream cheese
- ??1 and 2/3 cups – 350g Sugar
- ??1/4 cup – 35g Cornstarch 2 Large eggs (I use 3 medium)
- ??3/4 cup – 150ml Heavy cream
Fruit Glaze
- ??1 cup – 300g Strawberry jam
- ??1/2 cup – 150g Apricot jam
Sponge Cake
Whisk the eggs until a dense consistency.
Add sugar and lemon juice, continue whisking.
Add melted butter.
Add sifted flour and baking powder.
Mix gently with a silicone spatula.
Bake for 10 minutes at 180°C.
Done! ✅
Filling
Place the first package of cream cheese in the mixer, add sugar and cornstarch.
Begin whipping until creamy.
Gradually add the remaining packages, constantly using the mixer.
Now add the eggs gradually.
Allow each to dissolve in the cream before adding the next.
Add the cream, continuing to whip.
Don’t overdo it; the cream should just mix well with the filling.
Wrap the baking pan with the sponge cake in foil and place it on a baking sheet.
Pour water into the baking sheet.
Pour the cream cheese filling into the baking pan.
Bake the cake for 1 hour to 1 hour and 15 minutes… until the edges are golden.
Remove the cake from the oven and let it cool for 2 hours without touching it.
The cake will have an unstable and jelly-like appearance.
Place the cake in the refrigerator for at least 4 hours.
Fruit Glaze
Mix the two jams and bring to a boil.
Simmer until slightly thickened.
Decorate the cake with berries.
Cover with the fruit glaze, straining through a sieve.
Place the cake back in the refrigerator for 1 hour.
✅ Buon Appetito!
