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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Junior's copycat Cheesecake Recipe

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This recipe for Junior's copycat Cheesecake is from The burgess Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sponge Cake Layer:
1/2 cup sifted cake flour
1/3 cup sugar
1 tsp baking powder
1 pinch salt
3 large eggs separated
3 tbsp. unsalted butter
1/3 cup sugar
2 tbsp. sugar
1 tsp vanilla extract
3 drops lemon extract
1/4 ttsp cream of tartar

Cream Cheese Filling:
4 (8oz) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tbsp. vanilla extract
2 large eggs
3/4 cup heavy whipping cream
Directions:
Directions:
Cake:
Preheat oven to 350 degrees F. Butter 9" springform pan. Sift cake flour, salt, and baking powder together. Set aside. Beat egg yolks on high for 3 minutes. Then, while mixing, add 1.3 cup sugar. Beat egg yolks on high for 3 minutes. Then, while mixing add 1/3 cup sugar. Beat about 5 minutes more, until thick light-yellow ribbons form. Beat in vanilla and lemon. Sift in flour. Mix by hand until blended. Blend in butter. In a clean bowl-using clean dry beaters, beat egg whites and cream of tartar until frothy. Gradually add 2 tablespoons sugar and continue beating until stiff peaks form. Stir about 1.3 cup of the whites into batter. Gently fold in remaining whites. Bake until cake center springs back when lightly touched (about 10minutes). Let cake cool completely.

Cheesecake:
Beat 1 (8oz) package cream cheese, 1/3 cup sugar and cornstarch for about 3 minutes on low. Add in remaining 3 packages of cream cheese. Add remaining 1 1/3 cups sugar and vanilla. Beat on high. Add eggs, one at a time-blending each well. Blend in heavy cream. Mix filling until only blended. DO NOT OVERMIX. Spoon over cake layer. Place springform pan in large, shallow pan containing hot water that comes about 1 inch up the side of the pan. Bake about 1 hour until the center barely jiggles when you shake the pan. Cool 1 hour. Cover with plastic wrap and put in fridge overnight.
Personal Notes:
Personal Notes:
The cheesecake will be soft if you do not wrap and let set overnight.

You could leave the cake layer out and put a graham cracker crust on bottom instead.

You could make the cake a different flavor if desired.

You can add flavoring to the cheesecake part if desired.

 

 

 

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