New York Style Cheesecake by Sandra Hanks


(Helen Aurelius-Haddock) #1

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!



Serves 8 to 10 people



1 x 25cm loose-bottomed cake tin



1 x 25cm Genoise sponge - recipe below



225g caster sugar

3 tablespoons cornflour

750g full fat soft cream cheese (philidelphia cheese tastes the best in this recipe)

2 eggs

1 teaspoon vanilla essence

300ml whipping cream



Preheat the oven to 180c/350f/gas mark 4



Butter the cake tin. Cut the Genoise sponge horizontally into 1cm thick discs. Sit one disc in the base of the cake tin (wrap in
clingfilm and freeze the others)



Mix together the sugar and cornflour, then beat in the cream cheese making sure it's blended to a creamy texture. Beat in the eggs and
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.



Recipe for Genoise sponge



1 x 20cm round lined with buttered greaseproof paper



6 eggs

175g caster sugar (preferably flavoured with vanilla)

175g plain flour

50g melted butter



Preheat the oven to 200c/400f/gas mark 6



Whisk the eggs and sugar together in a bowl over a pan of hot water until they have doubled in volume and become light and creamy. Remove
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.



You can also substitute the sponge base for the biscuit base (crushed digestive biscuits and butter) - both taste excellent.