New York Cheesecake

The Mr is a big fan of cheesecake, so decided to treat him to not one but 2 mini cheesecakes! I like experimenting with recipes and wanted to try Junior’s New York Cheesecake recipe. According to Junior’s website, if you hail a taxi anywhere in New York City and tell the driver, “Take me to the best cheesecake in New York.” Odds are you will end up at Juniors.

Their New York cheesecake has a sponge cake crust but have decided to use a graham cracker crumb to add a little crunch.

Jean, a lovely friend on our Facebook page wanted us to share the recipe used.

Used 2 mini 4 inch pans. Make sure you waterproof your pans as they will be going in to a bain-marie (waterbath). I used 3 layers of aluminum foil to ensure that water will not seep through and soak my beautiful crust.

Graham cracker crumb

63g ground almonds

38g graham cracker crumbs

18g granulated sugar

2 tablespoons melted butter

Combine almonds, graham cracker crumbs and sugar together and then add melted butter until crumbs form. With your hands, press the crust mixture firmly on the bottom. Bake crust until light brown for about 10-12 minutes at 175°C (350F) Allow to cool.

Time to make the fabulous Junior’s New York Cheesecake Filling.

680g cream cheese (room temp.)

190g granulated sugar

15g cornstarch

1 tablespoon vanilla extract

1 large egg

90g heavy cream


Blend half of the cream cheese with a bit of sugar (about 50g) and cornstarch. Beat until creamy. Add in the remaining cream cheese and blend until incorporated. Remember to scrape down your bowl. Now, add the rest of the sugar and vanilla extract. Beat beat beat then add your egg. Last ingredient, add the cream and beat until just blended. Spoon your delicious filling onto the crust, place your pans into a waterbath containing about 1 inch hot water and bake in the oven at 175°C (350F) until top is slightly golden tan. I baked them for an hour.

Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Was very careful and did not move it at all.

The most testing part of all was refrigerating the cheesecake overnight!


Very pleased that the Mr loved it very much and the cheesecake had no cracks. This cheesecake was very rich and was oh so lovely to pair with summer fruits and a dollop of whipped cream. Indulgence 🙂 Also delicious on its own! I definitely over-indulged, but I kept telling myself that it was entirely fine as it was over the span of 3 days.

Enjoy and do share your baking pictures if you try this recipe out!





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