Juniors Famous No 1 Cheesecake
Indulge in the rich, creamy perfection of Junior’s Famous No. 1 Cheesecake, a timeless dessert that’s been delighting taste buds for generations. This iconic New York-style cheesecake starts with a tender sponge cake base, expertly topped with a luscious cream cheese filling made from premium ingredients like velvety cream cheese, pure vanilla extract, and a hint of heavy cream for extra decadence. Baked to perfection and gently cooled to prevent cracking, this cheesecake achieves the perfect balance of tangy and sweet with a silky-smooth texture that melts in your mouth. With simple instructions and a professional-grade result, this recipe is the ultimate dessert for any occasion—from festive gatherings to indulgent solo treats. Serve chilled and elevate the decadence with a dollop of whipped cream or a drizzle of fresh fruit compote for a truly unforgettable dessert experience.
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Recipe Information
Ingredients
- 1 tablespoon Unsalted Butter (for greasing)
- 1 9-inch layer Sponge Cake Layer (pre-made or see optional sponge recipe below)
- 32 ounces Cream Cheese
- 1.5 cups Granulated Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Pure Vanilla Extract
- 4 Large Eggs
- 2/3 cup Heavy Cream
- 1/3 cup Whole Milk
Instructions
Preheat your oven to 350°F (175°C). Generously grease the bottom and sides of a 9-inch springform pan with the unsalted butter.
Place the pre-made sponge cake layer in the bottom of the springform pan. Ensure it fits snugly.
In a large mixing bowl, add the cream cheese. Using an electric mixer, beat on low speed until smooth and creamy, about 2–3 minutes.
Gradually add the sugar and cornstarch to the cream cheese, beating until blended. Scrape down the sides of the bowl occasionally to ensure a smooth texture.
Mix in the vanilla extract, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add the heavy cream and whole milk, and beat on low speed for about 1 minute, just until the mixture is evenly blended. Do not overmix, as this can introduce too much air.
Pour the cheesecake batter over the sponge cake in the springform pan. Smooth the top with a spatula if necessary.
Place the springform pan on a baking sheet (to catch any potential drips). Bake in the preheated oven for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Before serving, run a knife along the edge of the cheesecake to loosen it from the pan. Unlock the springform pan and remove the sides. Slice and serve chilled.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 36.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
