For nearly six decades, cheesecake-lovers have made the pilgrimage to Junior's restaurant for legendary dreamy, creamy slices. But now you don't need to trek to Brooklyn for "to-die-for" cheesecake because you can whip up these cakes right in your own kitchen with the help of Junior's Cheesecake Cookbook.
Alan Rosen, the grandson of Junior's founder, reveals the very recipe that made Junior's reputation -- the Original New York Cheesecake, unchanged since 1950. But that's just the start. There's Banana Fudge, Lemon Coconut, Strawberry Parfait, Brownie Swirl cheesecake...well, you get the idea...50 fabulous reasons to indulge.
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.