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• Rosen, Alan and Allen, Beth

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 Junior's New York-style cheesecakes (all cream cheese, no sour cream, thank you, on a sponge cake crust), from the cheesecake that started it all (Junior's Original New York Cheesecake), to flavor twists like Banana Fudge, Rocky Road, and Pumpkin Mousse, to little cheesecakes meant just for one (called Little Fellas), to Junior's newest creation, Skyscraper Cheesecakes (think alternating layers of cheesecake and layer cake) in flavors like Boston Cream Pie, Lemon Coconut, and Carrot Cake. It's a cheesecake lover's delight!

1. Anonymous User on 2/26/2008, said:

I received this cookbook as a gift in December 2007. I have collected cheesecake cookbooks for about fifteen years now, having favorites in each. While I found the 'cake' bottom of Juniors to be not worth the effort of making, the three kinds of cheesecakes I've made are probably the best three I've ever had or made! Simple graham cracker or Oreo crumb crust works fine. But the cheesecakes are so good, it the cheesecakes could probably be served crustless! :-)

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2. Anonymous User on 12/8/2007, said:

I made the Chocolate Heathbar Cheesecake for Thanksgiving. It was a huge hit! This was the best cheesecake I have ever made, or tasted for that matter! Highly recommended

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3. Anonymous User on 7/13/2008, said:

I made the Strawberry Swirl Cheesecake. It did take awhile to make the cheesecake but oh my goodness it was wonderful. I will never buy another cheesecake from the store again. The extra time is sure worth the wonderful taste and I thought the sponge cake layer was great. I would highly recommend this book to any baker.

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