Junior’s Style Cheesecake

Last week we had dessert at a restaurant called Junior’s, a restaurant famous for their thick, dense, creamy cheesecake with a sponge cake crust. While the sponge cake crust is certainly delicious and a great way to make a cheesecake stand out from the rest, my personal preference is a graham cracker crust, so this weekend I baked Junior’s cheesecake (a recipe they give out at the door) on a regular graham cracker crust.

The cheesecake filling was flawless – no cracks and a perfectly creamy texture. Juniors’ technique of using cornstarch, a water bath and heavy cream assures this. As for the crust, the measurements below gave me an extremely thin crust. If you like a thicker crust, then double the measurements below.

Topping is optional. I made mine at the last minute just for fun, but this cheesecake really doesn’t need anything.

Junior's Style Cheesecake
Prep time
Cook time
Total time
Junior’s Style Cheesecake with a graham cracker crust and a cherry topping.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated Sugar
  • 3 tablespoons butter
  • 4 8-ounce packages cream cheese (not light), softened
  • 1 2/3 cups granulated sugar (divided use)
  • 1/4 cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon lemon extract (optional)
  • 3/4 cup heavy whipping cream, room temperature
  • 2 extra large eggs
  1. Preheat the oven to 350 F and generously butter a 9-inch springform pan.
  2. In a mixing bowl, combine crumbs, sugar and butter. Press into bottom of pan.
  3. Set pan on a large sheet of heavy duty foil. Bring foil and up and around the side of the pan and press it tightly into the sides to make bottom water-proof. Do this (at least) twice. Bake crust on center rack for 8-10 minutes. Let cool.
  4. Place one 8-ounce package cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minute, then beat in the remaining 3 packages of softened cream cheese.
  5. Increase the mixer speed to high and beat in the sugar, then beat in the vanilla, lemon extract ( if using) and heavy cream. Blend in the eggs, one at a time, stirring only until completely blended. Over-beating the eggs contributes to cracking, so don’t beat too much air into the batter at this point.
  6. Spoon the cheese filling on top of the crumb layer. Set the foil-wrapped pan in a large shallow pan and add hot water so that water comes about 1 inch up the sides of the springform pan. Bake the cheesecake until the center barely jiggles when you shake the pan – 55 minutes to an hour.
  7. Cool the cake on a wire rack for 1-2 hours, then refrigerate until it's completely cold -- at least 4 hours or overnight.
  8. Remove the sides of the springform pan and serve from pan bottom or transfer to a platter. Serve with fruit topping if desired.


Related posts:


  1. Barbara says

    I have wanted to try their cheese cake since i saw “Throwdown with Bobby Flay”…and it was JR VS Bobby.

    Jr won:)

  2. Angie says

    Anna…your cheesecake looks almost as good as mine did! I used the recipe you provided but I used double the ingredients for the crust…YUM! It makes more than 10 slices and every one was delicious. I always feel a little guilty when I make a rich dessert…I dont want my husband to think I’m trying to get rid of him by clogging his arteries! We each had a sliver and then I shared it with some friends…a good way to control the situation and keep my friends happy. Thanks again

  3. Andrew says

    My family has made this a few times, always with good results. The sponge cake is a little tougher to make than other cakes/crusts.

  4. says

    I’ve been thinking about cheesecake and your photo looks too good to ignore. I don’t think I would like this recipe with a spongecake crust. The graham cracker crust appeals to me more. I need to go buy some cream so I can make it.

  5. says

    Anna, I managed to go to the store and return without the cream (I did find the caramel bits, though and got 2 pkgs). So rather than go again, I decided to use what I had in the fridge; i.e., cream of coconut. As long as I was using cream of coconut, I decided to add coconut and cocoa to the crust and a bit of coconut flavoring to the filling. I did the water bath with the heavy duty foil (2 wraps) like you said. The cheesecake jiggled a lot after 60 minutes, so I thought it really was way underdone. Gave it 15 more minutes, and I think it may have been too much because it wasn’t jiggling any more. And amazingly, when I took it out of the foil, there was water underneath. It’s cooling in the fridge right now, and I won’t know till tomorrow how it is. I’m going to make a thin chocolate-coconut cream drizzle sauce for the top. Hope I didn’t ruin it. If it tastes ok, I’ll post it to my blog along with the rest of the story about the frozen cream cheese that I used.

  6. says

    The cheesecake is perfect as far as texture is concerned and the flavor is great. I’m not a big coconut-chewy fan, so this is not my top pick. Next time I make it, I will wait till I have the ingredients. But I think I now want to try it with the spongecake crust. After seeing how that water bath works, the spongecake would have to stay tender. I had visions of a cooked to death spongecake. I posted the recipe and photos to my blog, for coconut fans.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: