Juniors Famous No. 1 Cheesecake

By JJCR

Ingredients

• For Cream Cheese Filling:
• 4 (8 oz. ) packages regular cream cheese, at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tbsp. vanilla extract
• 2 extra large eggs
• 3/4 cup heavy whipping cream

Preparation

Step 1

1. Preheat the oven to 350 and generously butter a 9 inch springform pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool ( don't remove it from the pan).

2. While the cake cools, Make the cream cheese filling: Place one 8 oz. package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then eat in the vanilla. Blend in the eggs, one at a time, beating the batter well after ading each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Juniors. Be careful not to overmix the batter.

4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removeable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.