JUNIOR'S FAMOUS NO.1 CHEESECAKE

JUNIOR'S FAMOUS NO.1 CHEESECAKE image

Categories Cake Cheese Dessert Bake Christmas Vegetarian Quick & Easy

Yield 1 8-inch cake

Number Of Ingredients 18

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Ingredients

Graham cracker crust:
Preheat oven to 350 F
1 sleeve whole wheat graham crackers, finely ground (approx. 1 1/4 c)
1/2 c. beet sugar (originally 1/2 white & 1/2 light brown sugar)
2 tbs molasses (approx. half of a 1/4 c. - to make brown sugar)
3-4 tbs unsalted butter, melted (i used 3 tbs)
2 tsps vanilla extract
pinch of salt
*optional: 1/2 c. pecans, finely chopped
Stir together all ingredients till blended. Press evenly along sides and bottom of an 8 or 9-inch springform pan. Bake for 10-15 min. Cool completely before adding filling.
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar (I use beet sugar)
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
*(added lemon zest from 1 lemon, 2 tbs lemon juice but 1 tbs or half lemon may be enough)

Steps:

1. Preheat the oven to 350*F (180*C) Make the graham cracker crust as directed (above). Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan). 2. While the Cake Cools, Make the Cream Cheese Filling: Place one 8-ounce 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 creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese. 3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter. 4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. 5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform 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 a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.