Nutritional Info

Nutrition Facts

Serving Size 1 (75g)

Calories 70
Calories from Fat 36 (51%)
Amount Per Serving %DIV
Total Fat 4g 6%
Saturated Fat 2.2g 11%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 77.4mg 26%
Sodium 49.1mg 2%
Potassium 48.6mg 1%
Total Carbohydrate 5.4g 2%
Dietary Fiber 0g 0%
Sugars 0.3g
Protein 1.3g 3%

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Recipe Description
Commonly known as New York's Best Cheesecake, this is really that good. Now you can experience Brooklyn's famous dessert.
Prep time
4 hr 35 min
Cook time
1 hr
Ready In
5 hr 35 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  sugar
3/4 Cup(c)  heavy cream
2   extra large eggs
1 Tablespoon(T)  vanilla extract
1/4 Cup(c)  cornstarch
2 Tablespoon(T)  sugar
32 Ounce(oz)  cream cheese, softened
1/4 Teaspoon(t)  cream of tartar
3 Tablespoon(T)  butter, melted
3 Drop(dr)  lemon extract
1 Tablespoon(T)  vanilla extract
2 Tablespoon(T)  sugar
3   extra large eggs, separated
1 Pinch(pn)  salt
1 Teaspoon(t)  baking powder
1/2 Cup(c)  cake flour, sifted


Preheat the oven to 350°F. Generously butter a 9 inch spring form pan. To make the sponge cake layer, combine the cake flour, baking powder, and salt in a bowl and set aside. In a large bowl, with an electric mixer on high speed, beat the egg yolks for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup sugar and continue beating until thick, light yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the yolk mixture and stir it in by hand until no more white flecks appear. Blend in the butter. In a separate bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter. Then gently fold in the remaining whites (don't worry if a few white flecks remain). Gently spoon the batter into the prepared pan. Bake the cake just until the center of the cake springs back when lightly touched, about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you make the cream cheese filling. Do not remove the cake from the pan. To make the cream cheese filling, place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until the mixture is creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each addition. Blend in the cream. At this point, mix the filling only until completely blended (just as they do at Junior's). Be careful not to over mix the batter. Gently spoon the cream cheese filling on top of the baked sponge cake layer. Wrap the bottom of the pan with foil. Set the spring form pan in a large shallow pan and place in the oven. Add enough hot water to the shallow pan to come about 1 inch up the sides of the spring form pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. Let the cake cool on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate in the pan until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on the serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Additional notes

Substitute mascarpone cheese for the cream cheese. Founded by Harry Rosen in 1950, Junior's has become a landmark restaurant in New York City. It is nationally known for having arguably the best cheesecake in the country.

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