Miss Confection

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Inspired by Junior's 🇺🇸 Brooklyn, New York, United States

New York Cheesecake Inspired by Junior's

Tall, dense and creamy, on a tender sponge cake base in true Brooklyn style

Prep
40 min
Cook
1 hr 25 min
Total
10 hr 5 min
Yield
One 9-inch cheesecake (12 servings)
Level
Intermediate
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The legend behind it

Junior's opened on the corner of Flatbush and DeKalb Avenues in Brooklyn in 1950, founded by Harry Rosen, and its cheesecake quickly became the stuff of New York legend. Rosen worked with his baker to perfect a recipe that was rich and dense yet silky, and the restaurant has been crowned New York's best cheesecake many times over. Today Junior's ships its cakes across the country, but the original Brooklyn diner is still a pilgrimage for dessert lovers.

What sets a Junior's cheesecake apart is the base: instead of a graham cracker crust, the filling sits on a thin layer of light sponge cake that stays tender and lets the creamy filling shine. The filling itself is classic New York style, made with plenty of cream cheese and a little heavy cream, and baked low and slow in a water bath.

This is our home version inspired by Junior's, not their official recipe. Plan ahead: the cake needs a long, gentle bake and an overnight chill to reach that perfect, sliceable creaminess.

This is our own home recipe inspired by the dessert served at Junior's. It is not the official recipe and we are not affiliated with Junior's.

Tips for success

  • Room-temperature cream cheese is essential for a lump-free filling; set it out 2 hours ahead.
  • Mix on low to medium speed only; whipping in air makes the cheesecake puff and crack.
  • Slice with a long knife dipped in hot water and wiped clean between cuts.
  • Cheesecake keeps for 5 days in the fridge and freezes, well wrapped, for up to 2 months.

New York Cheesecake Inspired by Junior's

Our New York cheesecake recipe, inspired by Junior's in Brooklyn, bakes a rich, dense, ultra-creamy filling on a thin sponge cake crust. A home version of a NYC legend.

Prep
40 min
Cook
1 hr 25 min
Total
10 hr 5 min
Yield
One 9-inch cheesecake (12 servings)
Calories
~480/serving

Ingredients

For the sponge cake base

For the cheesecake filling

Instructions

Bake the sponge base

  1. Heat your oven to 350°F (175°C). Butter a 9-inch (23 cm) springform pan and wrap the outside tightly in two layers of heavy-duty foil.
  2. Whisk together the cake flour, baking powder and salt. In a separate bowl, beat the egg yolks with 3 tablespoons of the sugar until thick and pale, about 3 minutes, then beat in the vanilla. Fold in the flour mixture, then the melted butter.
  3. In a clean bowl, whip the egg whites with the cream of tartar to soft peaks, then gradually add the remaining sugar and whip to stiff, glossy peaks. Fold one-third into the batter to lighten it, then gently fold in the rest.
  4. Spread the batter evenly in the pan and bake for about 10 minutes, until set and just springy. Leave the oven on and let the base cool in the pan while you make the filling.

Make the filling

  1. Beat one package of cream cheese with one-third of the sugar and the cornstarch on low speed until creamy, about 3 minutes, scraping the bowl. Add the remaining cream cheese one package at a time, beating well and scraping after each.
  2. Increase the speed to medium and beat in the remaining sugar and the vanilla. Add the eggs one at a time, mixing just until blended, then add the cream and mix only until smooth. Avoid overbeating, which adds air and causes cracks.

Bake and chill

  1. Pour the filling over the sponge base and set the pan in a large roasting pan. Pour in hot water to come about 1 inch up the sides of the springform.
  2. Bake for about 75 minutes, until the edges are set and lightly golden and the center still wobbles slightly when the pan is nudged.
  3. Lift the cake out of the water bath, remove the foil and cool on a rack for 2 hours. Cover loosely and refrigerate overnight, or at least 6 hours, before releasing the sides and slicing.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/new-york-cheesecake-inspired-by-juniors

Questions, answered

What makes New York cheesecake different?

New York cheesecake is extra dense and rich, made with lots of cream cheese plus cream or sour cream, and baked slowly for a smooth, tall slice.

What crust does Junior's cheesecake have?

Junior's is famous for a thin sponge cake base instead of the usual graham cracker crust.

Why did my cheesecake crack?

Cracks usually come from overbeating, overbaking or cooling too fast. Mix gently, use a water bath and pull it while the center still wobbles.

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