Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake

September 16, 2010 · Posted in Bestselling Cooking Books 

Product Description
Baking quite possibly the best cheesecakes in the universe, Junior’s Restaurant is a legend in its own right. Located in downtown Brooklyn, Times Square and Grand Central Station in New York, this home away from home has been wooing New Yorkers since it first opened its doors on Election Day, 1950. And now, finally, they are willing to offer up the recipes that have had Brooklynites double-parking on Flatbush Avenue for generations. Included are 50 recipes for Junio… More >>

Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake

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5 Responses to “Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake”

  1. Toni on September 16th, 2010 4:41 pm

    When it comes to the United States, New York seems THE place to live and eat!! From yet another delicious food emporium, comes a new classic to place on your bookshelf. I can’t believe it was possible to come up with cheesecake recipes that could beat any of the usual tasty standards, but to my fellow cheeseheads, this is it!! I have already made several for my family and friends, and they have all raved over the taste and texture.

    The book is a heavy ode to that lovely brick of cheese that can make the pickiest tastebud take notice. The physical layout of the book itself reminds you of the old soda parlors with it glossy cover of bright white and dairy-red color, then it draws you into it’s pages with sharp, clear photography. One of the pleasant surprises contained are the sidebars of hints and suggestions for making these cakes the finest in texture and flavor. They begin with the essentials of cheesecake baking with every detail covered to ensure your success from the right type of cream cheese needed to the pans to bake them in, to water baths to ensure their creaminess. Then they begin with the fabulous recipes. The writing is straight and simple for the home baker, yet professional enough for an accomplished baker. And by the way, realize that these are not for the dieting, health-conscious, low-fat eater; more for those who wisely have a pair of elastic waist pants.

    Junior’s is a family restaurant in Brooklyn, New York that opened in the 1950’s, though it acutally got started several decades earlier, under another form of restaurant, by Grandpa Henry Rosen around 1929. It was in the 50’s, that the official Junior’s was christened. This wonderful story of family, dedication, and hard work is just part of the threads of history that are woven into the story of Junior’s in the first section. The book breaks down into:


    JUNIOR’S CHEESECAKE 101 (how to make the 4 different types of angelic crusts, fillings, how to bake it, garnishes/topping, problem solving, preparing the pans, etc.)


    Original New York Style Cheesecake (the absolute BEST, creamiest cake)

    Strawberry Swirl Cheesecake

    Fresh Strawberry Cheesecake with Macaroon Crunch

    Vanilla Bean Cheesecake

    Cappuccino Cheesecake (caffeine addicts unite!)

    Peanut Butter & Jelly Cheesecake

    Pumpkin Swirl Cheesecake

    Peanut Butter Swirl Cheesecake


    White Chocolate & Raspberry Swirl (sweet but w/ a raspberry sharpness)

    Raspberry Swirl Cheesecake

    Junior’s Cheesecake Tart (a very beautiful presentation)

    Key Lime Mousse Cheesecake

    Apple Caramel Cheesecake

    Cherry Crumb Cheesecake

    Peaches & Cream Cheesecake (chunks of peaches hidden within)


    Cherry Heart Cheesecake

    Creme de Menthe Cheesecake (very clean and refreshing flavor)

    Easter Egg

    Banana Fudge Cheesecake

    Stars and Stripes

    Tiramisu Cheesecake (an excellent compromise for regular Tiramisu)

    White Chocolate & Cranberry Holiday Cake

    Pumpkin Mousse Cheesecake

    Christmas Tree

    Black Forest Cheesecake

    WE LOVE CHEESECAKE (brace yourselves):

    Triple Chocolate Cheesecake

    Brownie Swirl (brownie crust; what a great idea!)

    Chocolate Marble Cheesecake

    Chocolate Mousse Cheesecake (a heavenly cloud of airy chocolate!)

    Chocolate Crunch Cheesecake

    Chocolate, Caramel, & Walnut Cheesecake

    Candy Bar Explosion

    Heath bar Cheesecake

    Rocky Road Cheesecake (ice cream’s cousin)

    Chocolate Chip Cookie Dough Cheesecake

    LITTLE FELLA’S (this is a wonderful chapter on how to create mini-cheesecakes to help with appetite temptations, party size needs, etc):

    Little Fella’s (plain version)

    Little Fella’s Chocolate Swirls

    Little Fella’s Raspberry Swirls

    Little Fella’s Strawberry Swirls

    Cappuccino Little Fella’s

    Peaches & Cream Little Fella’s

    Key Lime Little Fella’s

    Carrot Cake Little Fella’s

    SKYSCRAPER CHEESECAKES (these are cakes WITHIN cakes!):

    Strawberry Shortcake Cheesecake

    Boston Cream Pie Cheesecake

    Carrot Cake Cheesecake

    German Chocolate Cheesecake

    Lemon Coconut Cheesecake (get this: cheesecake, spongecake, lemon-filling, and flaked coconut; mercy!)

    Devil’s Food Cheesecake

    Am I tripping over myself to describe this cookbook? You bet! And I really feel that you will too once you make just one of these yummy, creamy, heavenly decadent temptations.

    Rating: 5 / 5

  2. Daniel F. Moore on September 16th, 2010 7:08 pm

    I purchased this book a few weeks ago and just couldn’t wait to give it a try. Yesterday, a Heath Bar Cheesecake was my contribution to Thanksgiving dinner. I watched people take that first bite and just close their eyes or exclaim..O my gawd!!! It was that good!!! Making the sponge cake crust is a little labor intensive but it surely beats using store-bought crumbs and adding melted butter. The crust is very light and the addition of just two drops of lemon extract gives it a separate identity even in the presence of so much chocolate and candy.

    The recipe was a little labor-intensive because I had to make equipment changes in midstream. My old Mixmaster has flat bowls and the beaters don’t touch the bottom so creaming egg yolks in the large bowl was impossible. I grabbed my hand mixer and the problem was solved. I would recommend that you read through the recipes beforehand and do as much prep as you can beforehand. That will greatly streamline the process.

    I can say without hesitation that this was the best cheesecake that I have ever made…or eaten for that matter! Based on this one experience, I would highly recommend this book as a welcome addition to your kitchen or as a gift to someone whom you really like. You or they will not be disappointed!
    Rating: 5 / 5

  3. E. Eilders on September 16th, 2010 7:40 pm

    My family has ordered ready made cheesecakes from Junior’s for the past four years and they are fantastic!!!! When this cookbook came out, I thought I’d try my hand at making them myself. I made the Cappuccino Cheesecake on page 44 of this book, granted it took a little time but it was well worth it, it tasted like it came straight from Junior’s to our home!!!!! My family can now have this fantastic cheesecake at any time and if you are a cheesecake fanatic like we are, and love to bake from scratch, this is the book for you…
    Rating: 5 / 5

  4. Ms Muffet on September 16th, 2010 7:49 pm

    I’ve only owned this book for a few weeks, but already it’s one

    of my favorites (and I have hundreds). It tells you exactly

    what you need to know about every aspect of making the best

    cheesecake in your home kitchen. Be sure to read the front

    of the book that details ingredients, pans, etc.. It’s very

    important to use only top quality ingredients (NO generic

    cream cheese, please) and follow the recipes to the letter.

    Also, get a good 9-inch springform pan that doesn’t warp or

    leak. I bought the KAISER LA FORME non-stick springform pan

    from AMAZON and it works like a charm. The results are

    nothing short of incredibly delicious! My husband and our

    friends said it was the best cheesecake they have ever had.

    I’m so happy that I bought this book and can hardly wait

    to try all of the recipes in it. What could be better than

    knowing that there’s a cheesecake in the refrigerator?

    Rating: 5 / 5

  5. T. Miller on September 16th, 2010 10:02 pm

    I think what got me interested in this book to begin with was seeing a picture of Juniors Triple chocolate mousse Cheesecake. I’m a big fan of dark chocolates cheesecakes. Something about a multilayered dark chocolate cheesecake that gets my attention. I figured it was worth the investment just to learn more about their process so I ordered this book. I really haven’t had much of a chance to explore the recipes in depth yet however, my first observation was it lacks photos -I would think if were going to publish a cheesecake book you would want to entice people with photo’s? Why not show some examples of your cakes to avoid any confusion and show how wonderful these finished product should look like? Another thing that bothers me is bouncing between pages for certain procedures instead of just posting and including it in all in the recipe. Sure it may make the book bigger but nobody likes flipping through a bunch of pages just to figure something out when cooking a cheesecake. Guess it depends on what you’re expecting in a cheesecake cookbook?
    Rating: 3 / 5

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