Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake [Hardcover]

Alan Rosen (Author), Beth Allen (Author), Mark Ferri (Photographer)

Book Description

Release date: October 2, 2007

Baking quite possibly the best cheesecakes in the universe, Junior's Restaurant is a legend in its own right. Located in downtown Brooklyn, Times Square and Grand Central Station in New York, this home away from home has been wooing New Yorkers since it first opened its doors on Election Day, 1950. And now, finally, they are willing to offer up the recipes that have had Brooklynites double-parking on Flatbush Avenue for generations. Included are 50 recipes for Junior's New York-style cheesecakes (all cream cheese, no sour cream, thank you, on a sponge cake crust), from the cheesecake that started it all (Junior's Original New York Cheesecake), to flavor twists like Banana Fudge, Rocky Road, and Pumpkin Mousse, to little cheesecakes meant just for one (called Little Fellas), to Junior's newest creation, Skyscraper Cheesecakes (think alternating layers of cheesecake and layer cake) in flavors like Boston Cream Pie, Lemon Coconut, and Carrot Cake. It's a cheesecake lover's delight!

Editorial Reviews

From Publishers Weekly

Despite its popularity, cheesecake is one of the most intimidating desserts to make, due primarily to the ever-present threat of unsightly cracks appearing once the cake begins to cool. Here, Rosen and Allen dispel those fears by throwing open the kitchen doors to one of New York's cheesecake institutions. Cooks will learn to replicate Junior's previously secret recipe for classic New York-style cheesecake right down to the signature sponge cake crust and the knife to use "for professional slices." Once the basics are mastered, bakers can move on to Strawberry Swirl, Apple Caramel and Tiramisu variations, or take a crack at specialty shapes like an Easter egg or a cherry-topped heart. Though it's crucial to follow Rosen and Allen's instructions to the letter for a smooth, creamy and crack-free result, the final product is worth the effort, and the authors take great care to explain the hows and whys of each step in plain language (the three-pronged approach to avoid cracks? A water bath, low oven temperature and cornstarch in the cake batter). In addition, an in-depth troubleshooting guide addresses questions and concerns. This encouraging and educational book is pure gold for any aspiring cheesecake maker.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Alan Rosen, the grandson of Junior's founder, Harry Rosen, is the third generation co-owner of Junior's restaurants in Brooklyn, Times Square, and Grand Central Station, and manager of its worldwide mail-order business and website, www.juniorscheesecake.com. Beth Allen is a recipe developer and cookbook author and co-authored Welcome to Junior's!

Product Details

• Hardcover: 170 pages
• Publisher: Taunton Press (October 2, 2007)
• Language: English
• ISBN-10: 1561588806
• ISBN-13: 978-1561588800
• Product Dimensions: 8 x 0.7 x 9 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (67 customer reviews)
• Amazon Best Sellers Rank: #83,774 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

79 of 82 people found the following review helpful

5.0 out of 5 stars I bow to the masters of cheesecake!! November 9, 2007

By Toni VINE™ VOICE

Format:Hardcover|Amazon Verified Purchase

When it comes to the United States, New York seems THE place to live and eat!! From yet another delicious food emporium, comes a new classic to place on your bookshelf. I can't believe it was possible to come up with cheesecake recipes that could beat any of the usual tasty standards, but to my fellow cheeseheads, this is it!! I have already made several for my family and friends, and they have all raved over the taste and texture.

The book is a heavy ode to that lovely brick of cheese that can make the pickiest tastebud take notice. The physical layout of the book itself reminds you of the old soda parlors with it glossy cover of bright white and dairy-red color, then it draws you into it's pages with sharp, clear photography. One of the pleasant surprises contained are the sidebars of hints and suggestions for making these cakes the finest in texture and flavor. They begin with the essentials of cheesecake baking with every detail covered to ensure your success from the right type of cream cheese needed to the pans to bake them in, to water baths to ensure their creaminess. Then they begin with the fabulous recipes. The writing is straight and simple for the home baker, yet professional enough for an accomplished baker. And by the way, realize that these are not for the dieting, health-conscious, low-fat eater; more for those who wisely have a pair of elastic waist pants.

Junior's is a family restaurant in Brooklyn, New York that opened in the 1950's, though it acutally got started several decades earlier, under another form of restaurant, by Grandpa Henry Rosen around 1929. It was in the 50's, that the official Junior's was christened. This wonderful story of family, dedication, and hard work is just part of the threads of history that are woven into the story of Junior's in the first section. The book breaks down into:

THE STORY OF JUNIOR'S CHEESECAKE

JUNIOR'S CHEESECAKE 101 (how to make the 4 different types of angelic crusts, fillings, how to bake it, garnishes/topping, problem solving, preparing the pans, etc.)

JUNIOR'S FAVORITES:
Original New York Style Cheesecake (the absolute BEST, creamiest cake)
Strawberry Swirl Cheesecake
Fresh Strawberry Cheesecake with Macaroon Crunch
Vanilla Bean Cheesecake
Cappuccino Cheesecake (caffeine addicts unite!)
Peanut Butter & Jelly Cheesecake
Pumpkin Swirl Cheesecake
Peanut Butter Swirl Cheesecake

CHEESECAKES WITH FRUIT:
White Chocolate & Raspberry Swirl (sweet but w/ a raspberry sharpness)
Raspberry Swirl Cheesecake
Junior's Cheesecake Tart (a very beautiful presentation)
Key Lime Mousse Cheesecake
Apple Caramel Cheesecake
Cherry Crumb Cheesecake
Peaches & Cream Cheesecake (chunks of peaches hidden within)

CELEBRATION CHEEECAKES:
Cherry Heart Cheesecake
Creme de Menthe Cheesecake (very clean and refreshing flavor)
Easter Egg
Banana Fudge Cheesecake
Stars and Stripes
Tiramisu Cheesecake (an excellent compromise for regular Tiramisu)
White Chocolate & Cranberry Holiday Cake
Pumpkin Mousse Cheesecake
Christmas Tree
Black Forest Cheesecake

WE LOVE CHEESECAKE (brace yourselves):
Triple Chocolate Cheesecake
Brownie Swirl (brownie crust; what a great idea!)
Chocolate Marble Cheesecake
Chocolate Mousse Cheesecake (a heavenly cloud of airy chocolate!)
Chocolate Crunch Cheesecake
Chocolate, Caramel, & Walnut Cheesecake
Candy Bar Explosion
Heath bar Cheesecake
Rocky Road Cheesecake (ice cream's cousin)
Chocolate Chip Cookie Dough Cheesecake

LITTLE FELLA'S (this is a wonderful chapter on how to create mini-cheesecakes to help with appetite temptations, party size needs, etc):
Little Fella's (plain version)
Little Fella's Chocolate Swirls
Little Fella's Raspberry Swirls
Little Fella's Strawberry Swirls
Cappuccino Little Fella's
Peaches & Cream Little Fella's
Key Lime Little Fella's
Carrot Cake Little Fella's

SKYSCRAPER CHEESECAKES (these are cakes WITHIN cakes!):
Strawberry Shortcake Cheesecake
Boston Cream Pie Cheesecake
Carrot Cake Cheesecake
German Chocolate Cheesecake
Lemon Coconut Cheesecake (get this: cheesecake, spongecake, lemon-filling, and flaked coconut; mercy!)
Devil's Food Cheesecake

Am I tripping over myself to describe this cookbook? You bet! And I really feel that you will too once you make just one of these yummy, creamy, heavenly decadent temptations.

25 of 26 people found the following review helpful

5.0 out of 5 stars Simply the Best Cheesecake Ever!! November 23, 2007

By Daniel F. Moore VINE™ VOICE

Format:Hardcover|Amazon Verified Purchase

I purchased this book a few weeks ago and just couldn't wait to give it a try. Yesterday, a Heath Bar Cheesecake was my contribution to Thanksgiving dinner. I watched people take that first bite and just close their eyes or exclaim..O my gawd!!! It was that good!!! Making the sponge cake crust is a little labor intensive but it surely beats using store-bought crumbs and adding melted butter. The crust is very light and the addition of just two drops of lemon extract gives it a separate identity even in the presence of so much chocolate and candy.
The recipe was a little labor-intensive because I had to make equipment changes in midstream. My old Mixmaster has flat bowls and the beaters don't touch the bottom so creaming egg yolks in the large bowl was impossible. I grabbed my hand mixer and the problem was solved. I would recommend that you read through the recipes beforehand and do as much prep as you can beforehand. That will greatly streamline the process.
I can say without hesitation that this was the best cheesecake that I have ever made...or eaten for that matter! Based on this one experience, I would highly recommend this book as a welcome addition to your kitchen or as a gift to someone whom you really like. You or they will not be disappointed!

17 of 17 people found the following review helpful

5.0 out of 5 stars Taste the Same October 25, 2007

By E. Eilders

Format:Hardcover

My family has ordered ready made cheesecakes from Junior's for the past four years and they are fantastic!!!! When this cookbook came out, I thought I'd try my hand at making them myself. I made the Cappuccino Cheesecake on page 44 of this book, granted it took a little time but it was well worth it, it tasted like it came straight from Junior's to our home!!!!! My family can now have this fantastic cheesecake at any time and if you are a cheesecake fanatic like we are, and love to bake from scratch, this is the book for you...