Ingredients
-
-
1/2
-
1
-
1
-
3
-
1/3
-
2
-
1
-
3
-
3
-
1/4
-
-
4
-
1 2/3
-
1/4
Directions
Junior’s Famous Cheesecake, When I orignally posted this back in Jan 2002, I said I had not tried this recipe because it looked like a lot of work Flash forward to Easter 2007 I finally broke down and made this, and I was right, it is indeed, a lot of work But it is so worth it This tastes just like the Junior’s cheesecake I ordered off of QVC I made it again last night for a co-workers birthday and brought it in everyone was swooning and begging for the recipe! Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight You do want to make this a day ahead before you plan to serve it as it’s best chilled for at least 8 hours Enjoy!!!, I followed the recipe to the t! My cheesecake is still not fully baked after 1 hour What did I do wrong?, So Juniors cheese cake is literally the only cheesecake I will eat happily! Loved the baked cake like texture This recipe was very close It was labor intensive tho I hand whipped the egg yolks and egg whites !!! My electric mixer broke ! But I was eager to try out the recipe The sponge was ok I think it was too thick compared to Juniors I would definitely cut the batter in half next time to see how that goes It took longer to bake for me than the suggested time, and was a little dry maybe halving the batter will help with that too Good flavor though Lemon and cheesecake works good together The recipe suggested baking the cheesecake for an hour until the middle doesnt jiggle anymore I was tempted to leave mine in longer bc it looked a lil pale Juniors cheese cake always has that toasted color on top But everything cant be perfect right? This was definitely close I shared and got good reviews Tastes better the next day like suggested I ate a piece after it sat in the freezer for 3 hours ( couldnt wait) and the sponge cake tasted very eggy I didnt like it But that went away after sitting in the fridge overnight The cheesecake texture was way better too Patience !
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Steps
|
1
Done
|
Sponge Cake: Preheat the Oven to 350 F and Generously Butter a 9-Inch Springform Pan. |
|
2
Done
|
Sift the Cake Flour, Baking Powder, and Salt Together Ina Medium Sized Bowl and Set Aside. |
|
3
Done
|
Beat the Egg Yolks Together in a Large Bowl With an Electric Mixer on High For 3 Minutes. |
|
4
Done
|
Then, With the Mixer Still Running, Gradually Add the 1/3 Cup of Sugar and Continue Beating Until Thick Light-Yellow Ribbons Form in the Bowl, About 5 Minutes More. |
|
5
Done
|
Beat in the Vanilla and Lemon Extracts. |
|
6
Done
|
Sift the Flour Mixture Over the Batter and Stir It in by Hand Until Mo More White Flecks Appear. |
|
7
Done
|
Then Blend in the Butter. |
|
8
Done
|
in a Clean Bowl, Using Clean Dry Beaters, Beat the Egg Whites and Cream of Tartar Together on High Until Frothy. |
|
9
Done
|
Gradually Add the Remaining 2 Tablespoons Sugar and Continue Beating Until Stiff Peaks Form (the Whites Should Stand Up in Stiff Peaks, but not Be Dry). |
|
10
Done
|
Stir About 1/3 Cup of the Whites Into the Batter, Then Gently Fold in the Remaining Whites (don't Worry If a Few White Specks Remain). |
|
11
Done
|
Gently Spoon the Batter Into the Pan. |
|
12
Done
|
Bake the Cake Just Until the Center of the Cake Springs Back When Lightly Touched, Only About 10 Minutes (watch Carefully!) Let the Cake Cool in the Pan on a Wire Rack While You Continue Making the Cheesecake Filling. |
|
13
Done
|
Do not Remove the Cake from the Pan. |
|
14
Done
|
Cream Cheese Filling---------------. |
|
15
Done
|
Place One 8-Ounce Package of the Cream Cheese, 1/3 Cup of the Sugar, and the Cornstarch in a Large Bowl. |
