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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.
The must-have book for everyone who thinks a slice of cheesecake is a taste of heaven!
- Cheesecake 101 -- a course-in-a-chapter. See how a little "babying" (a water bath, keeping cooling cakes out of drafts) goes a long way to ensuring crust and filling perfection. Includes a trouble-shooting chart, and wonderful garnish and flourish how-to's.
- Junior's Favorites -- the "original," plain and wonderful, then mounded with fresh fruit, glistening with glaze, laden with crunch, swirled with chocolate, pumpkin, even peanut butter and jelly
- "Reasons to Celebrate" -- Cherry Heart, Easter Egg, Christmas Tree, Stars & Stripes...festive cheesecakes for every occasion
- Did somebody say "chocolate?" Triple Chocolate, Chocolate Marble, Chocolate Crunch, Candy Bar Explosion...need we say more?
- Little Fellas -- small in size, big in flavor, fast to make because they're mostly all filling. Freezable too. (Junior's tip: Double the recipe, and defrost to enjoy any time!)
- Skyscrapers -- incredible cakes within cakes. Delicious homemade layer cakes (like devil's food) hold extra creamy layers of cheesecake.
- Terrific "inside" tips and mouthwatering full-color photos throughout
- Sales Rank: #23968 in Books
- Brand: Rosen, Alan/ Allen, Beth
- Published on: 2007-10-01
- Original language: English
- Number of items: 1
- Dimensions: 9.26" h x .70" w x 8.38" l, 1.56 pounds
- Binding: Hardcover
- 170 pages
From Publishers Weekly
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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Alan Rosen, the grandson of Junior's founder, Harry Rosen, is the third generation co-owner (with his father and brother, Walter and Kevin Rosen) of Junior's restaurants in Brooklyn, Times Square, and Grand Central Station, and manager of its world-wide mail-order business and website, juniorscheesecake.com. Beth Allen is a recipe developer and cookbook author and co-authored "Welcome to Junior's!"
Most helpful customer reviews
4 of 4 people found the following review helpful.
Master of Cheesecake
By Jeff H.
Standard for all my reviews: When reviewing products, I always remain objective and honest about the product or service. I always review with information that I feel others would like to know about the product as I always assume what I'm writing will influence for or against the purchase. I always try to go above and beyond surface characteristics and input into quality, value and application. Most importantly, I will always end the review with an answer as to whether I'd purchase the product again which I believe is the most critical question pertaining to the item. To manufacturers: Want me to review your items, just let me know!
We bought two of these recipe books, one for my daughter (16) and one for my niece (6). My daughter loves making cheesecake and this is the perfect book. Instructions are simple enough for my daughter to follow and the results have been great. There's a lot of 'secrets' in this book that provide for making really good cheesecake, beyond just providing simple measurements and bake times. I'm not an accomplished culinary mind or chef, but this book gives you the feeling that you can master the cheesecake!
Definitely recommended and I'd purchase it again.
6 of 6 people found the following review helpful.
What a great book
By J.H. Manfried
As a displaced New Yorker that frequented this restaurant I can tell you that the recipes here are true to form. I finally got to make the cheesecakes I had grown to love and have missed since moving to Florida. i recommend this boook to anyone with even the slightest cooking talents. Make anything in this book and you won't be sorry you bought the book.
3 of 3 people found the following review helpful.
One Fantastic Cheesecake!
By RayLinStephens
This was my Dad's cheesecake. Yes, he was the Master-Baker that was interviewed by Bob Lape the year the cheesecake became famous! He's the short one in the picture with Bob Lape in the "original" Junior's Cookbook, lol.
If you're going to try making the "cupcake cheesecakes," spray the liners with Butter Crisco (or Pam or generic) before you put the batter in - you won't be sorry as the liner almost falls away from the cheesecakes!
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