I have two different variations on the Junior's Cheesecake recipe. This one is originally from 2007, and then there's a second one from 2015. The original Junior's recipe has a spongecake crust, but for some reason I chose to make this one with a graham cracker crust. In 2015, I made it with the sponge crust. In any case, I need some new photos which means it's time make this one again!
Last week we had dessert at a restaurant called Junior’s, a restaurant famous for their cheesecake. It's a relatively famous cheesecake with a very smooth, creamy, New York style filling and a sponge 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 tried the Junior's Cheesecake recipe using a recipe they give out at the door. Rather than use the sponge crust, I used a graham cracker crust.
Junior's Cheesecake Recipe Filling
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
- 1 cup graham cracker crumbs
- 3 tablespoons granulated Sugar
- 3 tablespoons butter
- 32 oz cream cheese, softened (4 8-oz packages)
- 1 ⅔ cups granulated sugar divided use
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- ¼ teaspoon lemon extract optional
- ¾ cup heavy whipping cream room temperature
- 2 extra large eggs
- Preheat the oven to 350 F. Generously butter a 9-inch springform pan.
- In a mixing bowl, combine crumbs, sugar and butter. Press into bottom of pan.
- 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.
- Place one 8-ounce package cream cheese, ⅓ cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of softened cream cheese.
- Increase the mixer speed to high and beat in the remaining sugar, 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.
- Spoon the cheese filling on top of the crumb layer. Set the foil-wrapped pan in a larger 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.
- Let the cake cool on a wire rack for 1-2 hours, then refrigerate until it's completely cold -- at least 4 hours or overnight.
- Remove the sides of the springform pan and serve from pan bottom or transfer to a platter. Serve with fruit topping if desired.