"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

JUNIORS FAMOUS CHEESECAKE Recipe

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This recipe for JUNIORS FAMOUS CHEESECAKE, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Junior's Bakery-Brooklyn, NY
Added: Tuesday, March 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 8oz pkgs cream cheese ( At room temperature)
1 2/3 cup sugar
1/4 cup cornstarch
1 Tbsp vanilla
2 extra large eggs
3/4 cup heavy whipping cream
1 box brownie mix

Directions:
Directions:
Preheat oven to 350 and generously butter a 9 inch spring-form pan. Make the batter for the brownies as the box directions say. Evenly spread on the bottom of the spring-form pan and bake until set. Place on a wire rack to cool. Do not remove from the pan. While the cake cools, make the filling. Place 1 pkg of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer, on low, until creamy, about 3 min. Then beat in the remaining 3 pkgs cream cheese. Increase mixer speed to high and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in the heavy cream. Mix only until completely blended.. Do not over mix. Gently spoon the filling on top of the prepared brownie cake. Place the pan in a large baking pan containing hot water that comes up the side of the spring-form pan about 1 inch. Bake at 350 until the center barely jiggles when you shake the pan, about 1 hour. Cool the cake on a wire rack about 1 hour, then cover the top with plastic wrap and refrigerate until completely cold, at least 4 hours, or overnight. Remove the sides of the spring-form pan
You can leave the cake on the removable bottom of the pan, and place it on a serving plate.
Makes a 9 inch cheesecake, about 2 inches high.

Personal Notes:
Personal Notes:
the use of the brownie for the crust was Joanne's touch. The original recipe called for a sponge cake.

 

 

 

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