Junior's in Brooklyn, N.Y., is one of the world's iconic delis, if not the quintessential deli. This recipe for Original New York Cheeescake is from "Junior's Home Cooking" (Taunton Press, 2013) by Alan Rosen and Beth Allen.

The authors say, "As the name implies, the recipe for Junior’s famous original cheesecake has been baked the very same way since the 1950s. And for good reason. It’s simply The Best cheesecake you can find.

In the Village Voice on July 26, 1973, Ron Rosenblum wrote, “There will never be a better cheesecake than the cheesecake they serve at Junior’s on Flatbush Avenue ... it’s the best cheesecake in New York.”

The next year, a jury of six cheesecake lovers for New York magazine named Junior’s the Champion Cheesecake. When Alan Rosen was asked what makes his cheesecake so special, he said, "It’s light but not crumbly, oh-so-creamy but not dense, and with that heavenly cream cheese flavor that makes Junior’s New York cheesecake famous the world over.”

The authors say this is one of the easiest cakes to make. Just follow the instructions in this recipe that has been  adapted for a home kitchen, and you'll soon proudly be slicing up the best cheesecake you’ve every tasted!

No one really knows just whose idea it was to use a sponge cake crust for Junior’s cheesecake, but it worked, and that same recipe continues to work today. Directions are given for your choice of an 8- or 9-inch cheesecake. The cake must be refrigerated overnight before serving, so plan accordingly.
Here is a larger photo of Junior's Original New York Cheeesecake and here is a link to more Junior's recipes.

See Also

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