Junior’s Classic New York–Style Cheesecake

I’m a big believer in balance. While I usually share dairy-free options because I believe that’s the healthier way to live, I also believe there is room to enjoy something truly special, especially on a holiday. And this cheesecake is special. Junior’s famous New York–style cheesecake is, hands down, the best cheesecake recipe I have ever made. It is rich, creamy, classic, and completely worth making for those special times.

Sponge Cake Crust

Ingredients

• ⅓ cup sifted cake flour
• ¾ teaspoon baking powder
• Pinch of salt
• 2 extra-large eggs, separated
• ⅓ cup sugar, divided
• 1 teaspoon pure vanilla extract
• 2 drops pure lemon extract
• 2 tablespoons unsalted butter, melted
• ¼ teaspoon cream of tartar

Instructions

Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan, then wrap the outside of the pan with foil.

In a small bowl, sift together the flour, baking powder, and salt.

In a large bowl, beat the egg yolks on high speed for about 3 minutes. Slowly add 2 tablespoons of the sugar and continue beating until the mixture is thick and pale. Mix in the vanilla and lemon extracts.

Gently stir in the flour mixture, followed by the melted butter.

In a separate clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining sugar and continue beating until stiff peaks form.

Fold the egg whites gently into the yolk mixture. Spread the batter evenly into the prepared pan and bake for about 10 minutes, until set and lightly golden. Leave the crust in the pan while preparing the filling.

Cheesecake Filling

Ingredients

• Four 8-ounce packages full-fat cream cheese, at room temperature
• 1⅔ cups sugar
• ¼ cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs
• ¾ cup heavy or whipping cream

Instructions

Keep the oven at 350°F.

In a large bowl, beat one package of cream cheese, ⅓ cup sugar, and the cornstarch on low speed until creamy. Add the remaining cream cheese, one package at a time, beating well after each addition.

Increase the speed to medium and beat in the remaining sugar, then the vanilla. Add the eggs one at a time, mixing well after each. Blend in the heavy cream just until fully incorporated. Do not overmix.

Pour the filling over the sponge cake crust.

Place the springform pan into a larger roasting pan. Add hot water to the roasting pan until it comes about 1 inch up the sides of the springform pan.

Bake for about 1 hour and 15 minutes, until the edges are lightly golden and the center is mostly set.

Remove the cheesecake from the water bath and cool on a wire rack for 2 hours without moving it. Cover and refrigerate until completely chilled, preferably overnight, or for at least 4 hours before serving.