juniors cheesecake cookbook

8/10/2019 Juniors Cheesecake Cookbook

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Leave it to Juniors to take peanut butter and swirl it into their famouscheesecake then top it with crushed Heath bars Go ahead let them have


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52

Makes one 9-inch cheesecake, about 2 1 2 inches high

1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering thebottom and extending all the way up the sides. Make and bake the cake crustand leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-starch in a large bowl. Beat with an electric mixer on low until creamy, about3 minutes, scraping the bowl down several times. Blend in the remaining cream

cheese, one package at a time, scraping down the bowl after each one. Increasethe mixer speed to medium and beat in the remaining 1 cup sugar, then thevanilla. Blend in the eggs, one at a time, beating well after adding each one.Beat in the 2 3 cup of the heavy cream just until completely blended. Be carefulnot to overmix! Gently spoon the batter on top of the crust.

3. Mix together the peanut butter and remaining 1 2 cup heavy cream in amedium-size bowl until smooth. Using a teaspoon, drop the peanut butter insmall spoonfuls on top of the batter in the pan, pushing it down slightly intothe lling as you go. Using a thin, pointed knife, cut through the batter a fewtimes in a gure 8 design, just until golden-brown swirls appear.

4. Place the cake in a large shallow pan containing hot water that comes about1 inch up the sides of the springform. Bake until the edges are light goldenbrown and the top has golden and tan swirls, about 1 1 4 hours. Remove thecheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours(just walk awaydont move it). Leave the cake in the pan, cover loosely withplastic wrap, and refrigerate until completely cold, preferably overnight or atleast 4 hours.

cheesecake, then top it with crushed Heath bars. Go aheadlet them haveall they want, whenever they want . . . thats the Juniors way!

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Juniors Cheesecake Cookbook

5. While the cake chills, cut 1 Heath bar into 2 equal pieces and reserve for thecenter decoration. Chop the remaining 4 bars with a chefs knife into chunky,


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Juniors Favorites 53

p g y,coarse pieces.

6. To decorate the cake, release and remove the sides of the springform, leav-ing the cake on the bottom of the pan. Place on a cake plate and sprinkle withthe Heath bar pieces. Decorate the center with the 2 large pieces and the pea-nuts. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, nota serrated one. Cover any leftover cake and refrigerate, or wrap and freeze forup to 1 month.

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The J uniorsWay


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55

Many folks who come to Juniors want their cheesecake plainno topping, no swirls, nothing extrajust plain vanilla. But Juniorsdoes take many of their cakes a step or two further, such as swirlingin a fruit pure or baking a fresh apple pie filling inside. We also

use a lot of fruits to decorate our cheesecakes, says Alan Rosen,because theyre a quick and easy way to add that special Juniorstouch, without much effort. The possibilities of combining fruits with Juniors cheesecakes to create exciting new taste sensationsare endless.

Cheesecakeswith Fruit

Juniors has created this delicious cake by avoring their original cheesecake lling with plenty of white chocolate, then swirling in raspberry pure.


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56 Juniors Cheesecake Cookbook

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g p y g p y pCrown it with a pinwheel of fresh raspberries and curls of white chocolate.Its ready to impress anyone lucky enough to get a slice!

white chocolate& raspberry swirl MakeS one 9-inCh CheeSeCake, abouT 3 inCheS high

1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering thebottom and extending all the way up the sides. Make and bake the cake crust

and leave it in the pan. Keep the oven on.2. Pulse the thawed raspberries in your food processor until pured (you need3 4 cup of pure). Stir in 1 tablespoon of the cornstarch and set aside. It willthicken slightly as it stands. Melt the white chocolate (see The Juniors Way onpage 58) and set aside.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the remain-ing 4 tablespoons of cornstarch in a large bowl. Beat with an electric mixer onlow until creamy, about 3 minutes, scraping down the bowl several times. Beatin the remaining cream cheese, one package at a time, scraping down the bowlafter each one. Increase the mixer speed to medium and beat in the remaining1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well afteradding each one. Beat in the melted white chocolate, then the cream, just untilcompletely blended. Be careful not to overmix!

4. Gently spoon the batter on top of the crust. Using a teaspoon, drop theraspberry pure in spoonfuls on top of the batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a


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Cheesecakes with Fruit 57

gure 8 design, just until red swirls appear (dont mix in the pure complete-ly or the cake will turn pink).


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5. Place the cake in a large shallow pan containing hot water that comes about1 inch up the sides of the springform. Bake until the edges are light goldenbrown and the top is slightly golden tan with red raspberry swirls, about11 4 hours. Remove the cheesecake from the water bath, transfer to a wire rack,and let cool for 2 hours (just walk awaydont move it!). Leave the cake in thepan, cover with plastic wrap, and refrigerate until completely cold, preferablyovernight or at least 4 hours.

6. To decorate, release and remove the sides of the springform, leaving thecake on the bottom of the pan. Place on a cake plate. Decorate the top with apinwheel of raspberries, standing the berries with their points up and mound-ing a few extra berries in the center. Shower the top with white chocolate curls.Refrigerate until ready to serve. Cover any leftover cake and refrigerate, or re-move the fresh berries, then wrap and freeze for up to 1 month.

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The J uniorsWay

This cake is so pretty and makes such an impression that you can serve itwith no further embellishment, or you can dress it up for a party with rows


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and rows of fresh fruits.

raspberry swirlcheesecake

one 9-inCh CheeSeCake, abouT 3 inCheS high


2. Pulse the thawed raspberries in a food processor until pured (you need3 4 cup of pure). Stir in the 1 teaspoon of cornstarch and set aside. It will thickenslightly as it stands.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the remain-ing 1 4 cup cornstarch in a large bowl. Beat with an electric mixer on low untilcreamy, about 3 minutes, scraping down the bowl several times. Beat in theremaining cream cheese, one package at a time, scraping down the bowl after

each one. Increase the mixer speed to medium and beat in the remaining 1 cupsugar, then the vanilla. Blend in the eggs, one at a time, beating well after add-ing each one. Beat in the 2 3 cup cream just until completely blended. Be carefulnot to overmix! Gently spoon the batter on top of the crust.

4. Using a teaspoon, drop the raspberry pure in small spoonfuls on top ofthe batter, pushing it down slightly as you go. Using a thin, pointed knife, cutthrough the batter a few times in a gure 8 design, just until red swirls appear(do not mix in the pure completely or the cake will turn pink).

5. Place the cake in a large shallow pan containing hot water that comes about1 inch up the sides of the springform. Bake until the edges are light golden

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brown and the top of the cake is slightly golden tan with red raspberry swirls,about 1 1 4 hours. Remove the cheesecake from the water bath, transfer to a wirerack and let cool for 2 hours (just walk awaydont move it) Cover the cake


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rack, and let cool for 2 hours (just walk awaydon t move it). Cover the cake

with plastic wrap and refrigerate until completely cold, preferably overnight orat least 4 hours.

6. To decorate, release and remove the sides of the springform, leaving thecake on the bottom of the pan. Place on a cake plate. Brush the top with theremaining 1 tablespoon cream. Cover the top with the berries, arranging themin alternating rows. Refrigerate until ready to serve. Cover any leftover cake andstore in the refrigerator, or remove the fresh berries, then wrap and freeze up to1 month.

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The J uniorsWay

This cake gets its name from the tall ice cream parfaits served at the soda fountain. Just like in those ice cream creations, the bakers make this

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cheesecake in layers. They use a pink strawberry cheesecake batter for thebottom layer, then stir bits of strawberries into the white batter for the toplayer. The crowning touch is one of Juniors specialtiesa glossy red mirrormade of strawberry jelly. This is as good, and as pretty, as it gets !

strawberry parfait MakeS one 9-inCh CheeSeCake, abouT 3 inCheS high1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering thebottom and extending all the way up the sides. Make and bake the cake crustand leave it in the pan. Keep the oven on.

2. Pulse the thawed strawberries in your food processor until smooth (youneed 3 4 cup of pure). Stir in the 1 teaspoon of cornstarch and set aside. It willthicken slightly as it stands.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the remain-ing 1 3 cup cornstarch in a large bowl. Beat with an electric mixer on low untilcreamy, about 3 minutes, scraping down the bowl a few times. Beat in theremaining cream cheese, one package at a time, scraping down the bowl aftereach one. Increase the mixer speed to medium and beat in the remaining 1 cupsugar, then the vanilla. Beat in the eggs, one at a time, blending well after add-ing each one. Beat in the cream just until completely blended. Be careful not toovermix.

4. Divide the cheesecake lling into two equal parts. Blend the strawberrypure and red food coloring into one half of the batter, using just enough food

coloring to turn the batter a light pink (no more!). Spoon into the crust andspread out evenly.

5. Coarsely chop half of the fresh berries (you need 1 cup). Fold them intothe remaining lling and gently spread over the pink layer, pushing it out to

the sides of the pan. For the top decoration, cut the remaining berries vertically(from top to tip) into 1 4-inch-thick slices and refrigerate.

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The J uniorsWay

6. Place the cake in a large shallow pan containing hot water that comes about1 inch up the sides of the springform. Bake until the edges are light goldenbrown and the top is set, about 1 1 4 hours. Remove the cheesecake from thewater bath, transfer to a wire rack, and let cool for 2 hours (just walk awaydont move it). Loosely cover the cake (still in the pan) with plastic wrap andrefrigerate until completely cold, preferably overnight or at least 4 hours.Transfer to the freezer for 1 hour.

7. To make the red mirror, put the jelly and corn syrup in a small saucepanand stir constantly over low heat just until melted (do not let it boil!). Removefrom the heat and add the red food coloring. Spoon the jelly evenly over thetop of the cake and return to the freezer for about 30 minutes, until set (do notcover).

8. To serve, release and remove the sides of the springform, leaving the cakeon the bottom of the pan. Place on a cake plate. Decorate the rim of the cake

with the sliced berries, arranging the pointed ends of the berries out to theedge. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, nota serrated one. Refrigerate any leftover cake or remove the fresh berries, thenwrap and freeze for up to 1 month.


Heres Juniors answer to those popular fruit tarts found in many pastryshops and upscale restaurants. The bakers use that same famous cheesecakelling just less of it and they use the best berries in the market that day


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lling, just less of it, and they use the best berries in the market that day. Any combination works. Just be sure to leave some of the creamy cheesecake lling showing on top, like they do at Juniors.

juniors cheesecake tart MakeS one 11- or 12-inCh CheeSeCake TarT

1. Preheat the oven to 350F. Generously butter the bottom and sides of an11- or 12-inch tart pan (a nonstick one with a removable bottom and 1-inchsides). Wrap the outside with aluminum foil, covering the bottom and extend-ing all the way up the sides. Make and bake the tart crust and leave it in the pan.Keep the oven on.

2. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-starch in a large bowl. Beat with an electric mixer on low until creamy, about3 minutes (be sure to scrape down the bowl a few times). Beat in the remainingpackage of cream cheese. Increase the mixer speed to medium and beat in theremaining 1 3 cup sugar, then the vanilla. Blend in the egg, then the cream, beat-ing just until completely blended. Be careful not to overmix! Gently spoon thebatter into the tart shell.

3. Place the tart in a large shallow pan containing hot water that comes onlyabout halfway up the sides of the tart pan (no higher). Bake until the edges ofthe crust are light golden brown and the center is set and light gold, about30 minutes. Remove the cheesecake from the water bath, transfer to a wire rack,and let cool for 2 hours (just walk awaydont move it). Leave the tart in thepan, cover loosely with plastic wrap, and refrigerate until completely cold, pref-erably overnight or at least 4 hours.

4. To decorate, remove the ring of the pan. Slide the tart off the bottom ofthe pan onto a cake plate (or leave the tart on the bottom of the pan and placeright on the plate).


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5. Wash the berries and dry on paper towels (very important!). Pick out12 strawberries of similar size. Hull, then cut them in half vertically from topto tip Halve the blackberries the same way Arrange the strawberries in a circle


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to tip. Halve the blackberries the same way. Arrange the strawberries in a circlearound the edge of the tart with tips pointing out. Follow with 2 circles ofblackberries, angling them and resting the tips of the berries on adjacent ber-ries so they stand up slightly. Stand up a cluster of raspberries in the centerwith tips pointing up. Top with a few mint leaves. Refrigerate until ready toserve. Cover any leftovers and refrigerate (do not freeze).

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The J uniorsWay

As the story goes, the rst Key lime pie dates back to the early 1900s or before.Juniors begins their lime dessert with a layer of their original cheesecake.Then they spoon on a mound of whipped cream lime mousse and shower it


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with lots of graham cracker crumbs. They nish it off by piping even morelime mousse on top and decorating with green sugary candies.

key lime moussecheesecake

MakeS one 9-inCh CheeSeCake, abouT 3 inCheS high

1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering the

bottom and extending all the way up the sides. Make and bake the shortcakecrust and leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1 3 cup of the sugar, and the cornstarchin a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes,scraping down the bowl several times. Beat in the remaining cream cheese, onepackage at a time, scraping down the bowl after each one. Increase the mixerspeed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend

in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the bat-ter on top of the baked crust.

3. Place the cake in a large shallow pan containing hot water that comes about1 inch up the sides of the springform. Bake until the edges are light goldenbrown and the top is slightly golden tan, about 1 1 4 hours. Remove the cheese-cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just

walk awaydont move it). Leave the cake in the pan, cover loosely with plasticwrap, and refrigerate until thoroughly chilled, about 4 hours.


4. Meanwhile, make the lime mousse. Place the gelatin in a heatproof measur-ing cup, stir in the cold water and let stand until thickened. Cook in the micro-wave on high for about 30 seconds or place over a pan of simmering water for


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about 1 minute, until completely melted. Set aside to cool. Process the grahamcrackers in a food processor until crumbs form (you need 1 2 cup).

5. In a large bowl, whip the cream with the mixer on high just until it thickensand peaks begin to form. With the mixer still running, add the sugar. Blend inthe limeade concentrate (do not dilute!) and a couple of drops of green foodcoloring if you wish. Beat in the dissolved gelatin all at once, just until itdisappears. Watch carefully and do not overbeat at this stage. Refrigerate until

ready to use. Its best if the mousse is spooned and piped onto the cheesecakeright away.

6. Remove the cold cake from the refrigerator. Scoop out 1 1 2 cups of the limemousse into a small bowl to use for the rosettes and return to the refrigerator.Spoon the remaining lime mousse on top of the cake (still in the pan). Smoothout with a metal spatula, pushing it out to the sides of the pan. Sprinkle thetop evenly with the graham cracker crumbs. Fit a pastry bag with a mediumopen-star tip and ll with the 1 1 2 cups reserved lime mousse. Pipe 12 to14 rosettes (page 26) around the top rim of the cake. Place the cake in thefreezer, uncovered, until the mousse is rm and set, about 4 hours or overnight(do not cover). If youre not serving the cake the same day, loosely cover withplastic wrap after the rosettes have frozen and return the cake to the freezer.

7. About 2 hours before serving, let the cake stand at room temperature forabout 15 minutes, just long enough to release the sides of the springform.Transfer to a cake plate, leaving the cake on the bottom of the pan. Decorateeach rosette with half of a sugared candy. Refrigerate the cake (do not cover)until time to serve (itll take about 2 hours to thaw in the refrigerator so youcan slice it easily). Refrigerate any leftover cake or wrap and return to thefreezer for up to 1 month.

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The J uniorsWay

Remember those caramel apples on a stick sold at the state fairs and the farmers markets? Here is Juniors creation of that wonderful combination.Start with Juniors original cheesecake batter and top with a fresh apple pie


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lling. As the cake bakes, the apples form a golden-brown topping with justenough crispness and crunch to contrast perfectly with the soft creaminess ofthe cheesecake. Drizzle the cake generously with a delicious caramel toppingand add more fresh apples for that impressive nishing touch, the Juniors way!

apple caramelcheesecakeMakeS one 9-inCh CheeSeCake, abouT 3 inCheS high


2. To make the lling, peel and core the apples for the lling into 1 2-inch,bite-size pieces. Combine the cider, cornstarch, sugar, and cinnamon in a smallsaucepan and whisk until completely dissolved. While stirring constantly, bring

to a full boil over medium heat and continue to boil until thickened, about2 minutes. Remove from the heat and stir in the apples. Set aside to cool while you make the cake.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-starch in a large bowl. Beat with an electric mixer on low until creamy, about3 minutes, scraping the bowl down several times. Blend in the remaining creamcheese, one package at a time, scraping down the bowl after each one. Increasethe mixer speed to medium and beat in the remaining 1 cup sugar, then thevanilla. Blend in the eggs, one at a time, beating well after adding each one. Beatin the cream just until completely blended. Be careful not to overmix! Gently



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spoon the batter on top of the crust, then spoon the apple mixture over thebatter, gently spreading it almost to the edge of the pan, completely coveringthe cake.

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The J uniorsWay

4. Place the cake in a large shallow pan containing hot water that comes about1 inch up the sides of the springform. Bake until the edges are light goldenbrown and the top is slightly golden tan, about 1 1 4 hours. Remove the cheese-cake from the water bath, transfer to a wire rack, and let cool for 2 hours (justwalk awaydont move it). Leave the cake in the pan, cover loosely with plasticwrap, and refrigerate until completely cold, preferably overnight or at least4 hours. Transfer the cake to the freezer for 1 hour.

5. For the prettiest cake, decorate within a few hours before serving, so theapples stay fresh and crisp. To make the topping, core the apples and thinly slicethem or cut them into bite-size pieces (leave the peel on if you like). Toss theapples with the lemon juice (this keeps them from turning brown). Release andremove the sides of the springform, leaving the cake on the bottom of the pan.Place on a serving plate. Top the cake with the apples (wipe them with a papertowel rst).

6. Warm the caramel ice cream topping (dont let it boil), then drizzle it fromthe tip of a small spoon in stripes across the top of the cake, all around the edges,and some down the sides. Return the cake to the freezer until the caramel hasset, 30 minutes. Refrigerate the cake until ready to serve. Slice with a sharpstraight-edge knife, not a serrated one. Cover any leftover cake and refrigerate.Do not freeze this cake.


Before Juniors, Harry Rosen had the Enduro Sandwich Shops, where therewas usually a homemade pie coming out of the oven at any hour. Chanceswere on most days, it would be cherry. These days, you can nd that samecherr pie lling baked inside a J niors cheesecake and topped ith b tter


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cherry pie lling baked inside a Juniors cheesecake and topped with butterycinnamon crumbs.

cherry crumbcheesecake

MakeS one 9-inCh CheeSeCake, abouT 3 inCheS high

1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering the

bottom and extending all the way up the sides. Make and bake the cake crustand leave it in the pan. Keep the oven on.

2. To make the lling, drain the cherries, reserving 1 cup of the juice (if neces-sary, add water to make 1 cup). Refrigerate 7 cherries for decorating the cake.Stir the cornstarch into the juice in a small saucepan until completely dissolved,then stir in the sugar. Bring to a full boil over medium heat. Cook and stirconstantly until the mixture turns clear and thickens (very important!), about2 minutes. Remove from the heat and stir in the lemon juice and food coloring,if you wish. Fold in the cherries. Let cool while you make the cheesecake batter.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-starch in a large bowl. Beat with an electric mixer on low until creamy, about3 minutes, scraping down the bowl several times. Beat in the remaining creamcheese, one package at a time, scraping down the bowl after each one. Increasethe mixer speed to medium and beat in the remaining 1 cup sugar, then thevanilla. Blend in the eggs, one at a time, beating well after adding each one. Beatin the cream just until completely blended. Be careful not to overmix! Spreadhalf the cherry mixture over the crust. Gently spoon the cheesecake

batter over it, then top with the remaining cherry mixture. Be sure to spreadthe cherries out evenly, close to the edges.

4. Place the cake in a large shallow pan containing hot water that comes about1 inch up the sides of the springform Bake until the edges are light golden


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1 inch up the sides of the springform. Bake until the edges are light goldenbrown and the top is slightly golden tan, about 1 1 4 hours. Remove the cheese-cake from the water bath, transfer to a wire rack, and let cool for 2 hours (justwalk awaydont move it). Cover loosely with plastic wrap and refrigerateuntil completely cold, preferably overnight or at least 4 hours.

5. Make and bake the crumb topping. To decorate, release and remove thesides of the springform, leaving the cake on the bottom of the pan. Place on aserving plate. Top the cake evenly with the cinnamon crumbs and decorate thecenter with the reserved cherries. Refrigerate until ready to serve. Slice witha sharp straight-edge knife, not a serrated one. Cover any leftover cake andrefrigerate or freeze for up to 1 month.

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If you tune in to the QVC television network, youre likely to see Alan Rosentalking all about what makes Juniors cakes a cut above the rest. He alwaysbrings along several different cheesecakes to show on camera, such as thisPeaches & Cream Cheesecake It tastes exactly like what it is: Juniors original


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Peaches & Cream Cheesecake. It tastes exactly like what it is: Junior s originalcheesecake with a peach pie lling baked inside. Dont forget to cover theentire top of the cake with plenty of those buttery cinnamon crumbs.

peaches & creamcheesecakeMakeS one 9-inCh CheeSeCake, abouT 3 inCheS high


2. To make the lling, drain the peaches on paper towels (important!) andrefrigerate 5 slices for decorating the cake. Cut the remaining peaches into1 2-inch pieces. Put the cider in a small saucepan. Add the cornstarch, sugar,and cinnamon and whisk until completely dissolved. While stirring constantly,

bring to a full boil over medium heat and cook 1 minute more, until thickened.Remove from the heat and fold in the cut-up peaches. Set aside to cool while you make the cake.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-starch in a large bowl. Beat with an electric mixer on low until creamy, about3 minutes, scraping down the bowl several times. Blend in the remaining creamcheese, one package at a time, scraping down the bowl after each one. Increase

the mixer speed to medium and beat in the remaining 1 cup sugar, then thevanilla. Blend in the eggs, one at a time, beating well after adding each one. Beatin the cream just until completely blended. Be careful not to overmix! Gently

spoon the batter into the pan, then spoon the peach mixture on top. Gentlyspread the peaches almost to the edge of the pan, covering the lling.

4. Place the cake in a large shallow pan containing hot water that comesabout 1 inch up the sides of the springform. Bake until the edges are light


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about 1 inch up the sides of the springform. Bake until the edges are lightgolden brown and the top is slightly golden tan, about 1 1 4 hours. Remove thecheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours(just walk awaydont move it). Leave the cake in the pan, cover loosely withplastic wrap, and refrigerate until completely cold, preferably overnight or atleast 4 hours.

5. Make and bake the crumb topping. To decorate, release and remove thesides of the springform, leaving the cake on the bottom of the pan. Place on aserving plate. Top the cake with the cinnamon crumbs and decorate the cen-ter with the reserved peach slices. Refrigerate until ready to serve. Slice with asharp straight-edge knife, not a serrated one. Cover any leftover cake andrefrigerate or freeze for up to 1 month.

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Theres always a celebration going on at Juniors! If its Easter,there are often egg-shaped cheesecakes with pastel flowers; in thesummertime, youre likely to see cheesecakes decorated with OlGlory; and in December, ones that are laden with cranberry swirls,in the spirit of Christmas. But even if its not holiday time, theresalways someone who wants to toast an anniversary, rejoice overa graduation, enjoy a birthday, or entertain friends. Now you cancelebrate those times with a fabulous Juniors cheesecake that youve baked yourself. Try an impressive Tiramisu Cake thats wrappedin ladyfingers and topped with mascarpone cream. Whatever youfancy, these cakes are guaranteed to impress!

CelebrationCheesecakes

Nothing says I love you more than lots of heartsand they seem tobe everywhere at Juniors several weeks before Valentines Day. There areheart-shaped cookies with lacy decorations, and, of course, delicious

cheesecakes in the shape of valentines. This recipe is Juniors favorite, with


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dark sweet cherry pure swirled throughout, plus rosettes of whipped creampiped all around and cherry preserves in the shape of a heart in the centerof it all. Its the perfect cake to bake for your sweetheart!

Youll need a deep 10-cup heart-shaped molded cake pan with heartdesigns on the sides to make this cake (usually called a deep crown of

heart pan), or a plain 9-cup heart pan, which you can nd at gourmet andbakeware sites on the Internet and in specialty cookware stores, especiallyaround Valentines Day. Weve skipped the crust in this recipe, so thecheesecake batter takes on all of the fancy patterns of the mold during baking.

cherry heart cheesecakeMakes one 11-inch heart-shaped cheesecake. to use a straight-sided heart panwith a sMaller capacity, follow the directions in our variation.

1. Preheat the oven to 350F. Generously butter the bottom and sides of a deep10-cup heart-shaped mold (about 11 inches wide, 10 inches long, 2 1 2 incheshigh). Line the pan with two pieces of aluminum foil, crisscrossing them andleaving a 3-inch overhang all around. Press the foil gently but rmly into themold, shaping it into all of its curves so the baked cake will have all of thedetails of the heart mold (be careful to not tear the foil). Theres no need towrap the outside of the pan. Butter the foil.

2. Pulse the thawed cherries in your food processor until smooth (you need3 4 cup of pure). Stir in 1 tablespoon of the cornstarch and set aside. It willthicken slightly as it stands.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the remaining4 tablespoons cornstarch in a large bowl and beat with an electric mixer on lowuntil creamy, about 3 minutes, scraping down the bowl a couple of times. Blend

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Celebration Cheesecakes 79

in the remaining cream cheese, one package at a time, scraping down the bowlafter each one. Increase the mixer speed to medium and beat in the remaining11 3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well

after adding each one. Beat in the cream just until completely blended. Be care-ful not to overmix!


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4. Spread half the cheese lling in the heart pan. Using a teaspoon, drop thepure in small spoonfuls on top of the batter, pushing it down slightly as yougo. Using a thin, pointed knife, cut through the batter a few times in a gure8 design, just until red swirls appear (dont mix in the pure completely or thewhole cake will turn purple and youll lose the swirls). Gently and carefully,

spread the remaining cheese lling on top, trying not to move the swirls. (Thiswill let the cherry swirls show through when the cake is turned upside downonto a serving platter.)

5. Place in a large shallow pan containing hot water that comes about 1 inchup the sides of the heart pan. Bake until the edges are light golden brown andthe top is slightly golden tan, about 1 1 4 hours. Remove the cheesecake from thewater bath, transfer to a wire rack, and let cool for 2 hours (just walk away

dont move it). Cover with plastic wrap and refrigerate until completely cold,at least 4 hours. Transfer to the freezer until frozen solid, preferably overnight,or at least 4 hours.

6. To decorate, rst remove the cake from the freezer and let it stand at roomtemperature while you make the whipped cream. Put the cream in the refrig-erator to chill for 30 minutes. Meanwhile, remove the cake from the pan byturning it upside down onto a cake plate or platter without a rim and gentlypeel off the foil. If the cake does not release easily from the pan, place it on aburner over low heat for about 10 seconds, just long enough to melt the buttergreasing the pan (use potholders!).

7. Fit a pastry bag with a closed-star tip (#31) or medium open-star tip (#32),ll with some of the whipped cream, and pipe rosettes (page 26) around thebottom edge of the cake. Use a small open-star tip (#17) to pipe a heart in thecenter of the cake. Fill the heart with the preserves.


8. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not aserrated one. Cover any leftover cake and refrigerate, or wrap and freeze for upto 1 month.

F o r a 9 - i n c h ( 9 - c u p ) h e a r t p a n :

Choose a deep straight-sided heart-shaped cake pan 9 inches long and at least


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Choose a deep, straight sided heart shaped cake pan, 9 inches long and at least2 inches deep, that holds 8 cups of batter. Use 8 ounces of drained cherries(1 2 cup pure), 4 tablespoons cornstarch, three 8-ounce packages cream cheese,11 3 cups sugar, 1 tablespoon vanilla, 2 extra-large eggs, and 2 3 cup heavy creamand follow the directions above.

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Stir chocolate chips into Juniors plain cheesecake batter and lace it withcrme de menthe. Bake and chill and its ready for any celebration. Thanksto the green swirls of crme de menthe, this dessert practically decorates

itself. Serve this cake for a St. Patricks Day party, a spring patio supper,or a Christmas holiday gathering


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or a Christmas holiday gathering.

crme de menthecheesecake

Makes one 9-inch cheesecake, aBout 2 1 2 inches high

1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering thebottom and extending all the way up the sides. Make and bake the spongecake crust and leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1 3 cup of the sugar, and the 1 4 cup ofcornstarch in a large bowl and beat with an electric mixer on low until creamy,about 3 minutes, scraping down the bowl a couple of times. Blend in the re-maining cream cheese, one package at a time, scraping down the bowl aftereach one. Increase the mixer speed to medium and beat in the remaining11 3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating wellafter adding each one. Beat in the cream only until completely blended. Becareful not to overmix! Measure out 1 cup of the batter into a measuring cupand stir in the crme de menthe and the remaining 1 teaspoon cornstarch untilthe batter turns light green. Set aside. Fold the chocolate chips into the remain-ing batter in the large bowl and gently spoon over the crust.

3. Using a teaspoon, drop the green crme de menthe batter in small spoon-

fuls on top of the batter, pushing it down slightly as you go. Using a thin,pointed knife, cut through the batter a few times in a gure 8 design, justuntil green swirls appear (do not swirl too much or the whole cake will turngreen and youll lose the swirls).

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4. Place in a large shallow pan containing hot water that comes about 1 inchup the sides of the springform. Bake until the edges are light golden brown andthe top is slightly golden tan, about 1 1 4 hours. Remove the cake from the waterbath, transfer to a wire rack, and let cool for 2 hours (just walk awaydontmove it). Cover with plastic wrap and refrigerate until completely cold, prefer-


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) p p g p y , pably overnight or for at least 4 hours. Transfer to the freezer for at least 2 hoursor until ready to decorate the cake (the frosting will set faster and be easier tohandle on the cold slightly frozen cake).

5. To decorate, release and remove the sides of the springform, leaving thecake on the bottom of the pan. Place on a cake plate. Transfer about half thewhipped cream to a separate small bowl and refrigerate. Using a long metalicing spatula, frost the sides of the cake with the remaining frosting, smoothingit at to give that professional look. (Leave the top unfrosted so the green swirlsshow.) Fit a pastry bag with a medium closed-star tip (#35) or a mediumopen-star tip (#32) and ll with some of the reserved frosting. Pipe rosettes(page 26) around the top edge of the cake. Cut 7 of the mints in half and standthem up, cut side down, between the rosettes. Pipe a large rosette in the center

and place the whole mint on top. Refrigerate until ready to serve. Slice with asharp straight-edge knife, not a serrated one. Cover any leftover cake andrefrigerate, or wrap and freeze for up to 1 month.


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Celebration Cheesecakes84

Leave it to Juniors to turn a cheesecake into an Easter egg! They bake their famous cheesecake recipe in an egg mold, then coat it with an edible whitechocolate eggshell that they decorate with stars, borders, and rosettes

in pretty pastels. The bakers have lots of fun with these cakes, often makingeach one with different colors and decorations. Youll need an egg-shaped


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gg pcake pan with a capacity of 8 cups for this cake.

easter egg Makes one egg-shaped cheesecake (aBout 15 x 12 inches)

1. Preheat the oven to 350F. Generously butter the bottom and sides of a large10-cup egg-shaped pan (about 15 x 12 inches). Now, completely line the insidewith two pieces of aluminum foil, crisscrossing them and leaving a 3-inch over-hang (this makes it easy to remove the cake after baking). Press the foil gently

but rmly into the mold, shaping it into all of its curves so the baked cake willhave all of the details of the egg mold. Be careful to not tear the foilif thishappens, start again. Butter the foil, preferably with softened, not melted,butter. (Theres no need to wrap the outside of the pan with foil.)

2. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-starch in a large bowl. Beat with an electric mixer on low until creamy, about3 minutes, scraping the bowl down a few times. Blend in the remaining cream

cheese, one package at a time, scraping down the bowl after each one. Increasethe mixer speed to medium and beat in the remaining 1 1 3 cups sugar, then thevanilla. Add the eggs, one at a time, beating well after adding each one. Beat inthe cream just until completely blended. Be careful not to overmix! Spoon thebatter into the pan.

3. Place in a large shallow pan containing hot water that comes about halfwayup the sides of the egg-shaped pan. Bake until the edges are light golden brownand the top is slightly golden tan, about 1 1 4 hours. Remove the cake from thewater bath, transfer to a wire rack, and let cool for 2 hours (just walk awaydont move it). Leave the cake in the pan, cover it loosely with plastic wrap,

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If youre not serving the cake the same day, leave it in the freezer.4. To remove the cake from the pan, turn it upside down onto a cake plate or


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wave. Using a narrow metal spatula, spread it over the egg cake in smooth,even strokes. Be sure the spatula is completely dry, as even one drop of watercan cause the chocolate to seize up and look curdled. Once you have frostedhalf of the egg with a thin shell, melt the remaining chocolate and nish theother half, making sure to quickly smooth out the places where the halves meet.Refrain from refrosting an area, as white chocolate hardens extra-fast and losesits gloss if reworked too much. Return the cake to the freezer for 1 hour toharden the white chocolate eggshell before the nal decoration.

5. Meanwhile, divide the buttercream into three small bowls. Using only a fewdrops of food coloring in each bowl, tint the icing in pastel shades: light pink,light yellow, and light green.

6. For fancy decorations, t a pastry bag with a medium closed-star tip (#31)or a medium open-star tip (#32) to make owers, rosettes, stars, a border oftiny shells around the bottom edge, and zigzag lines in three different pastelcolors (page 26). For small decorations, use a small closed-star tip (#24) or asmall open-star tip (#17).

7. Refrigerate the cake until ready to serve (it takes 2 to 3 hours to defrost inthe refrigerator). Slice with a sharp straight-edge knife, not a serrated one.Cover and refrigerate any leftover cake or wrap and freeze for up to 1 month.


One of the most popular ice cream creations at Juniors soda fountain is amonster version of the banana split called the Banana Royale. Some of thosesame ingredients of bananas, chocolate, and cream are used to make this

impressive cake. The bakers swirl fresh banana pure into the cheesecakebatter, avor it with a little dark rum, then top it all off with chocolate fudge


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and more bananas. Try ityoull love it!

banana fudgecheesecake


1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering thebottom and extending all the way up the sides. Make and bake the sponge cakecrust and leave it in the pan. Keep the oven on.

2. Peel, cut into chunks, and pure 2 of the bananas in your food processor(you need 3 4 cup pure). Stir in 1 tablespoon of the lemon juice and set aside.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-starch in a large bowl and beat with an electric mixer on low until creamy,

about 3 minutes, scraping down the bowl a couple of times. Blend in theremaining cream cheese, one package at a time, scraping down the bowl aftereach one. Increase the mixer speed to medium and beat in the remaining11 3 cups sugar, then the vanilla and rum. Add the eggs, one at a time, beatingwell after adding each one. Beat in the cream only until completely blended.Dont overmix! Measure out 1 cup of batter, stir in the melted chocolate, andset aside. Fold the banana pure into the rest of the batter, then gently spoon

over the crust.

4. Using a small teaspoon, drop the chocolate batter in small spoonfuls on topof the banana batter, pushing it down slightly as you go. Using a thin, pointedknife, cut through the batter a few times in a gure 8 design, just until choco-

late swirls appear (do not swirl too much or the whole cake will turn lightbrown and youll lose the swirls).


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5. Place in a large shallow pan containing hot water that comes about 1 inchup the sides of the springform. Bake until the edges are light golden brown andthe top is slightly golden tan, about 1 1 4 hours. Remove the cake from the waterbath, transfer to a wire rack, and let cool for 2 hours (just walk awaydontmove it). Cover with plastic wrap and refrigerate until completely cold, prefer-ably overnight or for at least 4 hours. Freeze the cake (still in the pan) for1 hour before decorating (the fudge topping will set faster and be easier tohandle on the slightly frozen cake).

6. To decorate, release and remove the sides of the springform, leaving thecake on the bottom of the pan. Place on a cake plate (use one that can go intothe freezer). Combine the ice cream topping and corn syrup in a small sauce-pan over low heat, stirring just until warm and spreadable (dont overheat orlet boil!). Quickly, spread the fudge over the top of the cold cake with a narrowmetal spatula, letting a little drip down the sides in a few places, if you like.Return to the freezer until the fudge mirror has set and is no longer sticky (donot cover), about 1 hour.

7. Using a straight-edge sharp paring knife and holding the remainingbanana slightly on a slant, cut it into 1-inch-thick slices. Toss with the remaining

1 tablespoon lemon juice and arrange in a circle on top of the cake, overlappingthe slices as you go. Refrigerate until ready to serve. Slice the cake with a sharpstraight-edge knife, not a serrated one. Cover any leftover cake and refrigerate,or remove the banana slices, cover, and freeze.

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Nothings more perfect for a Memorial Day or Fourth of July celebrationthan this patriotic Ol Glory cheesecake! If youre planning on bringingthis to a picnic, forget the whipped cream frosting and assemble the ag

directly on the baked cheesecake. Use mini marshmallows for the stars andtote the cake safely in an ice chest.


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stars & stripesMakes one 9-inch cheesecake, aBout 2 1 2 inches high


2. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-

starch in a large bowl and beat with an electric mixer on low until creamy,about 3 minutes, scraping down the bowl a couple of times. Blend in theremaining cream cheese, one package at a time, stopping to scrape down thebowl after each one. Increase the mixer speed to medium and beat in the re-maining 1 1 3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beat-ing well after adding each one. Beat in the cream only until completely blended.Be careful not to overmix! Gently spoon the cheese lling over the crust.

3. Place in a large shallow pan containing hot water that comes about 1 inchup the sides of the springform. Bake until the edges are light golden brown andthe top is slightly golden tan, about 1 1 4 hours. Remove the cake from the waterbath, transfer to a wire rack, and let cool for 2 hours (just walk awaydontmove it). Cover with plastic wrap and refrigerate until completely cold, prefer-ably overnight or for at least 4 hours. Transfer to the freezer for at least 2 hoursor until ready to decorate the cake (the frosting will set faster and be easier to

handle on the slightly frozen cake).

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4. To decorate, release and remove the sides of the springform, leaving thecake on the bottom of the pan. Place on a cake plate. Make the frosting: Placethe gelatin in a heatproof measuring cup, stir in the cold water, and let standuntil it swells and thickens. Cook in the microwave on high for about 30 sec-onds or over a pan of simmering water for about 1 minute, until clear andcompletely melted. In a medium-size bowl, whip the cream with the mixer on


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The J uniorsWay high until it thickens and soft peaks just begin to form. With the mixer stillrunning, add the sugar and beat just until the cream stands up in peaks (dontovermix or the cream will curdle). Beat in the vanilla. Add the melted gelatin allat once and beat until thoroughly incorporated. Transfer about half the frostingto a separate small bowl and refrigerate while you frost the top and sides of thecake with the remaining frosting. Fit a pastry bag with a medium closed-startip (#31) or medium open-star tip (#32), ll with some of the reserved frosting,and pipe rosettes (page 26) around the edge of the cake bottom, if you wish.

5. To make the ag on top, place three straight horizontal rows of raspberries,pointed ends up, about 7 inches long across the bottom half of the cake andthree 3 1 2-inch lines in the top right-hand corner. Create a 3-inch blue squarewith the blueberries as the background for the stars in the upper left-hand cor-ner of the cake. Then pipe whipped-cream stars (as many as 50 if you like) inbetween and on top of the blueberries, using a small open-star tip (#15).

6. Refrigerate until cold and set, at least 2 hours, or until ready to serve. Slicewith a sharp straight-edge knife, not a serrated one. Cover any leftover cake andrefrigerate. Do not freeze this cake.



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Tiramisu, which means pick-me-up in Italian, is a delicious layeredcreation of ladyngers, mascarpone, Marsala, strongly brewed espresso,and chocolate. The bakers at Juniors begin with a crust of ladyngers, then

sprinkle it with a syrup thats laced with Kahla instead of Marsala.Next they add a layer of espresso-avored cheesecake on top. They circle itwith more ladyngers crown it with a layer of mascarpone then nish it


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with more ladyngers, crown it with a layer of mascarpone, then nish itall off with curls of chocolate and a dusting of cocoa.

tiramisu cheesecakeMakes one 9-inch cheesecake, aBout 3 inches high1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside of the pan with aluminum foil, cover-ing the bottom and extending all the way up the sides.

2. Stir the water and espresso together in a small cup until dissolved. Put onepackage of the cream cheese, 1 3 cup of the sugar, and the cornstarch in a largebowl. Beat with an electric mixer on low until creamy, about 3 minutes, scrap-ing the bowl down a couple of times. Blend in the remaining cream cheese, onepackage at a time, scraping down the bowl after each one. Increase the mixerspeed to medium and beat in the remaining 1 cup sugar, then the vanilla. Addin the eggs, one at a time, beating well after adding each one. Stir the dissolvedcoffee into the cream, add to the cream cheese mixture, and beat just until itscompletely blended. Be careful not to overmix! Gently spoon the batter intothe springform.

3. Place in a large shallow pan containing hot water that comes about 1 inchup the sides of the springform. Bake until the edges are light brown and the topis light tan, about 1 1 4 hours. Remove the cake from the water bath, transfer toa wire rack, and let cool in the pan on a wire rack for 2 hours. Then cover with

plastic wrap and refrigerate until completely cold, preferably overnight or for atleast 4 hours.

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4. Make the tiramisu syrup. Combine the water and espresso in a small sauce-pan until dissolved. Add the sugar and Kahla, bring to a boil over medium-high heat, reduce the heat to medium, and let simmer, uncovered, for 3 minutes,stirring a few times. Top the cold cheesecake (still in the pan) with a layer ofsplit ladyngers, rounded-side down (you will need 18 halves). Drizzle evenlywith all of the syrup. Transfer the cake to the freezer until completely frozen, atleast overnight and/or until ready to assemble

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least overnight and/or until ready to assemble.

5. When youre ready to assemble the cake, make the mascarpone cream.Place the gelatin in a heatproof measuring cup, stir in the cold water, and letstand until it swells and thickens. Cook in the microwave on high for about

30 seconds or over a pan of simmering water for about 1 minute, until clearand completely melted. In a medium-size bowl, whip the cream with the mixeron high until it thickens and soft peaks just begin to form. With the mixer stillrunning, add the sugar and beat just until the cream stands up in peaks (dontovermix or the cream will curdle). Beat in the vanilla. Add the melted gelatin allat once and beat until thoroughly incorporated. Gently fold in the mascarponewith a rubber spatula.

6. Remove the cake from the freezer and let it stand at room temperatureabout 10 minutes. Release and remove the sides of the springform, then removethe cheesecake from the bottom of the pan (see Solutions on page 15). Transferto a cake plate. To attach the remaining ladyngers (26 halves) to the outsideof the cake, spread a thin layer of the mascarpone cream over the at splitsides of the ladyngers. Stand them up around the edge of the cake, rounded-side out, pressing each one gently in place. Spoon the remaining mascarpone

on top of the cake and gently even out with a metal spatula; it will come upalmost to the top of the ladyngers. Since the cheesecake is still very cold, themascarpone cream will set fast.

7. To decorate, cover the top of the cake with the chocolate curls, then sprinkleevenly with the cocoa. Refrigerate for at least 2 hours, until the mascarponelayer is cold and set and the cheesecake layer has defrosted enough to slice eas-ily. Slice with a sharp straight-edge knife, not a serrated one. Cover any leftover

cake and refrigerate or wrap and freeze for up to 1 month.

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This is a perfect choice for Thanksgiving, swirled as it is with cranberry sauceand topped with dried cranberries and white chocolate chips.

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2. Break up the cranberry sauce with a spoon, add the 1 teaspoon of corn-starch, and stir until almost smooth.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the remain-ing 3 tablespoons cornstarch in a large bowl. Beat with an electric mixer on lowuntil creamy, about 3 minutes, scraping down the bowl a few times. Beat in theremaining cream cheese, one package at a time, scraping down the bowl afteradding each one. Increase the mixer speed to medium and beat in the remain-ing 1 cup sugar, then the vanilla. Add the eggs, one at a time, beating well afteradding each one. Blend in the melted white chocolate, then the cream just untilcompletely blended. Dont overmix! Gently spoon the cheese lling evenly overthe crust.

4. Using a small spoon, drop the cranberry sauce in spoonfuls on top of thebatter, pushing it down slightly as you go. Using a thin, pointed knife, cutthrough the batter a few times, just until red swirls appear (dont swirl toomuch or the whole cake will turn pink and youll lose the swirls).

5. Place in a large shallow pan containing hot water that comes about 1 inchup the sides of the springform. Bake until the edges are light golden brown andthe top is slightly golden tan with cranberry swirls, about 1 1 4 hours. Remove

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the cake from the water bath, transfer to a wire rack, and let cool for 2 hours(just walk awaydont move it). Refrigerate until completely cold, preferablyovernight or for at least 4 hours.

6. Meanwhile, put the dried cranberries in a small bowl, cover with boilingwater, and let soak until plump, about 30 minutes. Strain, shake off any excesswater, and spread out on paper towels to dry.


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7. To decorate the cake, release and remove the sides of the pan, leaving thecake on the bottom. Make a 2-inch border of white chocolate chips and cran-berries around the top edge of the cake and scatter a few more cranberries nearthe center of the cake. Return the cake to the refrigerator until serving time.

Slice with a sharp straight-edge knife, not a serrated one. Cover any leftovercake and refrigerate, or wrap and freeze for up to 1 month.

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If pumpkin pie is one of your favorites, youll love this cake! In fact, its moreof a pie than a cake. The shortbread crust is reminiscent of a buttery piecrust.Its topped with a creamy pumpkin mousse that makes it even more special.

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pumpkin moussecheesecake


1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering thebottom and extending all the way up the sides. Make and bake the shortbreadcrust and leave in the pan. Keep the oven on.

2. Make the cheesecake. Mix the pumpkin pure and pumpkin pie spice to-gether in a small bowl and let stand. Put one package of the cream cheese,1 3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electricmixer on low until creamy, about 3 minutes, scraping the bowl down a fewtimes. Blend in the remaining cream cheese, one package at a time, scrapingdown the bowl after each one. Increase the mixer speed to medium and beat inthe remaining 1 cup sugar, then the vanilla. Add the eggs, one at a time, beatingwell after adding each one. Beat in the cream just until completely blended. Be

careful not to overmix!3. Remove 1 cup of this white batter and set aside. On low speed, blend thespiced pumpkin pure into the remaining batter. Gently spoon this on top ofthe crust. Using a teaspoon, drop the white batter in small spoonfuls on top ofthe pumpkin batter, pushing it down slightly as you go. Using a thin, pointedknife, cut through the batter a few times in a gure 8 design, just until whiteswirls appear.

4. Place in a large shallow pan containing hot water that comes about 1 inchup the sides of the springform. Bake until the edges are light golden brownand the top is tan with light golden swirls, about 1 1 4 hours. Remove the cake

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from the water bath, transfer to a wire rack, and let cool for 2 hours (just walkawaydont move it). Leave the cake in the pan, cover it loosely with plasticwrap, and refrigerate until completely cold, about 4 hours.

5. Meanwhile, make the pumpkin mousse. Mix the pumpkin with the pump-kin pie spice in a small bowl and set aside. Place the gelatin in a heatproofmeasuring cup, stir in the cold water, and let stand until it thickens. Cook inthe microwave on high for about 30 seconds or place over a pan of simmeringThe J uniorsWay


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the microwave on high for about 30 seconds or place over a pan of simmeringwater for about 1 minute, until completely melted. Set aside to cool. In a largeclean bowl with clean beaters, whip the cream with the mixer on high just untilit thickens and peaks begin to form. With the mixer still running, add the sugarand vanilla. Blend in the pumpkin pure and beat until uffy with slightly rmpeaks. Beat in the dissolved gelatin all at once, just until it disappears. Watchcarefully and do not overbeat at this stage. Its now ready to spoon onto thechilled cake; if the cake is not yet cold, refrigerate the mousse (its best if usedwithin 1 hour).

6. Remove the cake from the refrigerator, leaving it in the pan. Spoon thepumpkin mousse on top of the cake (it will come up to the top of the pan).

Spread it out to the sides with a metal spatula. Cover the top evenly with thegraham cracker crumbs and decorate with a circle of chopped walnuts. Coverwith plastic wrap and freeze the cake until the mousse is rm and set, prefer-ably overnight or at least 4 hours. If youre not serving the cake the same day,leave it in the freezer.

7. About 2 hours before serving, let the cake stand at room temperature forabout 15 minutes, just long enough to release the sides of the springform.

Transfer to a cake plate, leaving the cake on the bottom of the pan. Refriger-ate (do not cover) until time to serve (itll take about 2 hours to thaw in therefrigerator so you can slice it easily). Refrigerate any leftover cake or wrap andreturn to the freezer for up to a month.

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This cheesecake is all dressed up for the holidays. Its easy to make, fastto decorate, and looks like a masterpiece! Weve whirled strawberry purethroughout and baked it in a tree shape to make it even more festive. Laden

it with garlands of red and green holiday candies and hang peppermintornaments on its branches. Then have yourself a very merry Christmas!Youll need a tree-shaped cake pan with a capacity of 8 cups to make this.


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christmas treeMakes one tree-shaped cheesecake (aBout 15 x 1 2 inches)

1. Preheat the oven to 350F. Generously butter the bottom and sides of an8-cup tree-shaped pan. Completely line the inside of the pan with aluminumfoil, using two pieces and crisscrossing them. Press the foil gently into all of itsbranches and curves so the baked cake will have all of the details of the mold.Dont tear the foil; if you do, start over with new foil. Coat the foil well with

softened butter. Leave a 3-inch overhang of foil (this makes it easy to removethe cake after baking and freezing). Theres no need to wrap the outside ofthe pan.

2. Pulse the thawed strawberries in a food processor until smooth (you need3 4 cup of pure). Stir in 1 teaspoon of the cornstarch and set aside. It will thickenslightly as it stands.

3. Put one package of the cream cheese,1

3 cup of the sugar, and the remain-ing 1 4 cup cornstarch in a large bowl. Beat with an electric mixer on low untilcreamy, about 3 minutes, scraping the bowl down a few times. Blend in theremaining cream cheese, one package at a time, scraping down the bowl aftereach one. Increase the mixer speed to medium and beat in the remaining 1 cupsugar, then the vanilla. Add the eggs, one at a time, beating well after addingeach one. Beat in the cream just until completely blended. Be careful not toovermix!

4. Spread half the cheese lling in tree pan. Using a teaspoon, drop the straw-berry pure in small spoonfuls on top of the batter, pushing it down slightly as

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you go. Using a thin, pointed knife, cut through the batter a few times in a g-ure 8 design, just until red swirls appear (dont mix in the pure completely orthe whole cake will turn pink and youll lose the swirls). Gently and carefully,spread the remaining cheese lling on top.

5. Place in a large shallow pan containing hot water that comes about halfwayup the sides of the tree pan. Bake until the edges are light golden brown and thetop is slightly golden tan, about 1 hour. Remove the cake from the water bath,


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transfer to a wire rack, and let cool for 2 hours (just walk awaydont moveit). Leave the cake in the pan, cover it loosely with plastic wrap, and refrigerateuntil its cold, at least 4 hours. Transfer to the freezer until frozen solid, prefer-ably overnight or at least 4 hours. If youre not serving the cake the same day,leave it in the freezer.

6. To remove the cake from the pan, turn it upside down onto a cake plate ora platter without a rim. If the cake does not release easily from the pan, place iton a burner over low heat for about 10 seconds, just long enough to melt thebutter greasing the pan (use potholders!). Gently peel away the foil.

7. To decorate, make the garlands with small red candies and ll in the trunkof the tree with some small green candies. Hang larger round candy ornamentson its branches. Refrigerate until ready to serve (it will take about 2 hours tothaw in the refrigerator). Slice with a sharp straight-edge knife, not a serratedone. Cover and refrigerate any leftover cake or wrap and freeze for up to1 month.

The authentic version of Black Forest Cake, known asschwarzwalderKirschtorte in German, is a towering creation of several layers of chocolatecake, usually sprinkled with plenty of the cherry brandy called kirsch, and

lled with whipped cream and potent Bing cherries that have been leftto soak in kirsch for several days. Juniors creation adds lots of Bing cherriesand a splash of kirsch to the cheesecake batter. They nish it off with achocolate fudge mirror and a web of dark chocolate


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chocolate fudge mirror and a web of dark chocolate.

black forest cheesecakeMakes one 9-inch cheesecake, aBout 2 1 2 inches high1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan. Wrap the outside with aluminum foil, covering thebottom and extending all the way up the sides. Make and bake the sponge cakecrust and leave it in the pan. Keep the oven on.

2. Make the cherry lling. Stir the grape juice and cornstarch together in asmall saucepan until completely dissolved, then stir in the sugar. Bring to a fullboil over medium heat. Cook and stir constantly until the mixture turns clearand thickens, about 2 minutes (very important!). Remove from the heat andstir in the lemon juice, then gently fold in the cherries. Set aside to cool while you make the cake.

3. Put one package of the cream cheese, 1 3 cup of the sugar, and the corn-starch in a large bowl. Beat with an electric mixer on low until creamy, about3 minutes, scraping it down a few times. Beat in the remaining cream cheeseone package at a time, scraping down the bowl after each. Increase the mixerspeed to medium and beat in the remaining 1 cup sugar, then the vanilla andbrandy. Add the eggs, one at a time, beating well after adding each one. Beat inthe cream just until completely blended. Be careful not to overmix! Gently fold

the cherry lling into the cheesecake batter, then spread it over the crust.

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4. Place in a large shallow pan containing hot water that comes about 1 inchup the sides of the springform. Bake until the edges are light golden brown andthe top is slightly golden tan, about 1 1 4 hours. Remove the cake from the water

bath, transfer to a wire rack, and let cool for 2 hours (just walk awaydontmove it). Cover the cake loosely with plastic wrap and refrigerate until com-pletely cold, preferably overnight or at least 4 hours. Transfer to the freezer for1 hour before decorating (the fudge mirror sets faster and is easier to handle on


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the slightly frozen cake).

5. Make the topping. Combine the ice cream topping and corn syrup in asmall saucepan over low heat, stirring just until warm and spreadable (dont

overheat or let boil! ). With the cake still in the pan, quickly spread the fudgeover the top of the cold cake with a narrow metal spatula. Now top with achocolate web following the directions on page 22, making the lines about1 2 inch apart. Return the cake to the freezer until the mirror and web have set,about 1 hour (do not cover).

6. To serve, release and remove the sides of the springform, leaving the cakeon the bottom of the pan. Place on a serving plate. Refrigerate until ready toserve. Decorate the center with a mound of fresh cherries right before serving.Slice with a sharp straight-edge knife, not a serrated one. Refrigerate any left-over cake or wrap and freeze for up to 1 month.

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Like most folks, everyone at Juniors loves chocolate! So its nosurprise that almost every time that Im in the bakery, there seemto be hundreds of chocolate cheesecakes coming out of the ovens.Is plain chocolate your favorite? Then enjoy it in all its delicioussimplicity or showered with chocolate curls and drizzled with achocolate web on top. Or try a slice of Brownie Swirl, with small bites of rich brownies throughout. If you love chocolate candy,

you wont be able to resist baking up Juniors Candy Bar Explosioncake. And if you enjoy splurging on a rocky road sundae, try thecheesecake rendition.

We Love Chocolate!


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4. Make the fudge mirror. Stir the fudge topping and corn syrup in a smallsaucepan over low heat just until warm and spreadable (dont let it boil). Evenlyspread over the top of the cake, then return to the freezer (do not cover) untilthe mirror has set and is no longer sticky, about 1 hour.

5. Release and remove the sides of the springform, leaving the cake on thebottom of the pan. Place on a cake plate. Decorate with a chocolate web. Heatthe chocolate just until it melts (page 23). Following the directions on page 22,pipe a web of melted chocolate on top of the mirror, making the lines about


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We Love Chocolate! 107

pipe a web of melted chocolate on top of the mirror, making the lines about3 8 inch apart.

6. Refrigerate the cake until ready to serve. Slice with a sharp straight-edge

knife, not a serrated one. Cover any leftover cake and refrigerate or freeze up to1 month.

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One of the rst (if not the rst) brownie recipe appeared in 1906 inThe Boston Cooking-School Book. There have been countless versions eversincesome almost cakelike, others dark, rich, and fudgy. As you might

expect, Juniors makes their brownies with lots of dark bittersweet chocolate,plus plenty of butter, sugar, and eggs. Here, they take their brownies andturn them into a crust for the cheesecake, then scatter mini-bites of browniesthroughout the lling. Needless to say, this ones over-the-top delicious!


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brownie swirl Makes one 9-inch cheesecake, about 3 inches high1. Preheat the oven to 350F. Generously butter the bottom and sides of a9-inch springform pan and an 8-inch square baking pan. Line the baking pan(but not the springform) with parchment or waxed paper, leaving a 1-inchoverhang over the sides. Wrap the outside of the springform with aluminum

foil, covering the bottom and extending all the way up the sides.2. To make the brownies, melt the chocolate (page 23) with the butter and letcool. In a small bowl, combine the our and salt. In a large bowl, beat the eggswith an electric mixer on high until light yellow and thick, about 3 minutes.With the mixer still running, gradually add the sugar, then the chocolate mix-ture and vanilla. Reduce the speed to low and blend in the our mixture justuntil it disappears.

3. Spread 2 cups of the batter in the springform to make the crust and therest in the baking pan. Bake just until set around the sides, about

juniors cheesecake cookbook

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