Juniors CheesecakeWritten by Gary Gresham
Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, master baker, hit upon secret formula for Juniors cheesecake recipe and it has been part of Rosen family for three generations. Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was rated #1 by New York Magazine in 1970’s and people started to come from all over for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day. In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in United States. Each 8” large Juniors cheesecake arrives in a special, stay-fresh container guaranteeing freshness. Today people still come from all over to have their favorite slice of famous cheesecake. For over 50 years saying is still true: You haven’t lived until you’ve had cheesecake at Juniors. For those of you that want juniors cheesecake recipe here is Famous No. 1 Juniors cheesecake recipe. Pure Cream Cheesecake -- "The Best of Best" 1 recipe Thin Sponge Cake Layer (see below) For Cream Cheese Filling: 4 (8-ounce) packages regular cream cheese, at room temperature 1 2/3 cups granulated sugar 1/4 cup cornstarch 1 tablespoon vanilla extract 2 extra-large large eggs 3/4 cup heavy whipping cream 1. Preheat oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make batter for sponge cake as recipe directs. Evenly spread batter on bottom of pan and bake just until set and golden, about 10 minutes. Place cake on a wire rack to cool (don't remove it from pan). 2. While cake cools, make cream cheese filling: Place one 8-ounce package of cream cheese, 1/3 cup of sugar, and cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in remaining 3 packages of cream cheese. 3. Increase mixer speed to high and beat in remaining 1 1/3 cups of sugar, then beat in vanilla. Blend in eggs, one at a time, beating batter well after adding each one. Blend in heavy cream. At this point mix filling only until completely blended (just like they do at Junior's). Be careful not to over mix batter. 4. Gently spoon cheese filling on top of baked sponge cake layer. Place spring form pan in a large shallow pan containing hot water that comes about 1-inch up sides of pan. Bake cheesecake until center barely jiggles when you shake pan, about 1 hour.
| | Serendipity Frozen Hot Chocolate Written by Gary Gresham
Serendipity frozen hot chocolate is a signature dish at Serendipity 3, nestled in heart of upper east side of New York. The place is a general store and restaurant combined with a coffeehouse and soda fountain and serves most famous dessert in New York. Serendipity New York was founded by Stephen Bruce and his two partners, Calvin Holt and Preston “Patch” Caradine in 1954. Since that time Stephen Bruce has been asked constantly to divulge his secret about his Serendipity frozen hot chocolate recipe. Jackie Kennedy even wanted to serve dessert at a White House event and he would not give his secret away. Serendipity frozen hot chocolate is an icy-chocolate type of dessert served in a fishbowl-shaped goblet, topped with whipped cream, shaved chocolate and served with a spoon and two straws. This frosty creation is made with more than 14 kinds of chocolate and exotic cocoas blended into a rich slush. One taste of this frozen concoction and Oprah wants to “dance on chandeliers!” The Queen of Daytime TV has named this one of her “Favorite Things.” This Serendipity frozen hot chocolate secret recipe has finally been revealed after 50 years. The Serendipity 3 restaurant in New York City has actually given out recipe so you can make this unbelievable drink at home. It’s very simple. Serendipity frozen hot chocolate recipe created by Serendipity 3 Restaurant.
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