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Junior's Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake Hardcover – October 2, 2007

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Frequently Bought Together

Junior's Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake + Junior's Dessert Cookbook: 75 Recipes for Cheesecakes, Pies, Cookies, Cakes, and More + Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant
Price for all three: $55.00

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Product Details

  • Hardcover: 170 pages
  • Publisher: Taunton Press (October 2, 2007)
  • Language: English
  • ISBN-10: 1561588806
  • ISBN-13: 978-1561588800
  • Product Dimensions: 8.4 x 0.7 x 9.3 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (96 customer reviews)
  • Amazon Best Sellers Rank: #156,777 in Books (See Top 100 in Books)

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 (with his father and brother, Walter and Kevin Rosen) of Junior's restaurants in Brooklyn, Times Square, and Grand Central Station, and manager of its world-wide mail-order business and website, Beth Allen is a recipe developer and cookbook author and co-authored "Welcome to Junior's!"

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Customer Reviews

The recipes are easy to follow.
I can't wait to make it again...and again...and to try the rest of the fabulous cheesecakes in this book!
This will be used by many members of my family, as we all like to make cheesecakes.
Barb Timusk

Most Helpful Customer Reviews

87 of 90 people found the following review helpful By Toni VINE VOICE on November 9, 2007
Format: Hardcover 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.
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22 of 22 people found the following review helpful By E. Eilders on October 25, 2007
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...
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28 of 30 people found the following review helpful By Daniel F. Moore on November 23, 2007
Format: Hardcover 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!
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14 of 15 people found the following review helpful By Bibliophile on September 17, 2010
Format: Hardcover
A friend once sent me a cheesecake from Junior's, and it was the best I or anyone else in my office had ever tasted. Phenomenal. (I later learned Bobby Flay chose Junior's for his cheesecake throwdown.) When I discovered the existence of this book, I ordered it immediately.

I had never baked a cheesecake before, but the first one I made from this book was very, very good (don't let the water bath scare you -- it's really easy). It wasn't, however, quite as smooth as I remembered the "real" one being, so I went back and checked all the book's myriad tips -- read the "Cheesecake 101" chapter thoroughly before you start -- and my second cake was much better, and my third and subsequent ones have been even better than the one Junior's shipped me (mmmm, fresh and homemade). The white chocolate raspberry swirl cheesecake has quickly become the most requested cake in my repertoire, beating out Julia Child's Reine de Saba.

The book's photos and variety are lovely, its instructions and tips are terrific, its organization is good, and it even includes a great "If Your Cheesecake Is Not Perfect" troubleshooting table. It also gives instructions and tips for suggested extras, from melting chocolate in the microwave to making cinnamon crumb topping to cutting strawberry flowers. I wish there were photos of every single cake, instead of just most of them, but as the recipes themselves merit at least a dozen stars this book still gets a top rating.

I have some additional tips that aren't in the book.

* Removing the cheesecake from the springform bottom: The only bad advice the book gives is to suggest serving the cake on the pan bottom, with a crazy freeze-and-heat-and-pry process if you want to try removing it.
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