This cheesecake recipe
is from Junior’s the famous bakery/restaurant/cafe in New York. I have
made it a zillion times and everyone loves it. Living in New York for
over 5 years I have eaten many Junior cheesecakes (different flavours), I
must say that this is a great recipe. Enjoy!
clingfilm and freeze the others)
vanilla essence. Then pour on the cream slowly, beating constantly to
give a thick creamy consistency. Now pour the mix on top of the sponge
base in the cake tin and smooth over the top. Sit the tin on a baking
tray covered about 3mm deep with warm water. Place in the oven and bake
for 45-50 minutes or until the cheesecake is set and golden - check it
every 5 to 10 minutes after the main cooking time. Remove from oven and
leave it to cool. Take it out of the tin and it is ready to serve. At
room temperature the cheesecake is beautifully soft, rich and creamy.
Once it has been refrigerated the texture becomes almost cakey.
from the heat and continue to whisk until cold and thick, forming
ribbons. Lightly fold in the flour and melted butter. Pour the mix
into the prepared tin and bake for 30 to 40 minutes. Test with a skewer
which will come out clean when the sponge is ready. Allow to cool for
10 minutes in the tin and then turn out onto a wire rack.