Heavenly Junior's Cheesecake Delight
Indulge in the rich and creamy experience of Heavenly Junior's Cheesecake Delight, a luxurious dessert that transports your taste buds straight to the iconic Junior's Bakery. While the process may seem daunting, each step unfolds a masterpiece that is worth every ounce of effort. Originally inspired by a cherished cake ordered from QVC, this cheesecake features a light sponge cake base topped with a velvety cheesecake filling, infused with hints of vanilla and lemon. Perfect for special occasions or a delightful treat, this cheesecake is best prepared a day ahead, allowing it to chill and set beautifully. Your friends and family will be swooning with every bite, eager to savor this unforgettable creation.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
cake flour
1/2 cup (sifted)
baking powder
1 teaspoon
salt
1 pinch
large eggs
3 (separated)
sugar
1/3 cup
sugar
2 tablespoons
pure vanilla extract
1 teaspoon
lemon extract
3 drops
unsalted butter
3 tablespoons (melted)
cream of tartar
1/4 teaspoon
cream cheese
4 (8 ounce) packages
sugar
1 2/3 cups
cornstarch
1/4 cup
pure vanilla extract
1 tablespoon
large eggs
2
heavy whipping cream
3/4 cup
Instructions
1
Sponge Cake Layer: Preheat your oven to 350°F (175°C) and generously butter a 9-inch springform pan.
2
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
3
In a large bowl, beat the egg yolks on high speed for about 3 minutes until thick and pale.
4
Gradually add 1/3 cup of sugar while continuing to beat until the mixture forms thick, light-yellow ribbons, approximately 5 more minutes.
5
Blend in the vanilla and lemon extracts.
6
Sift the flour mixture over the egg yolk batter and gently fold it in by hand until no white flecks remain. Then, fold in the melted butter.
7
In a clean, dry bowl, beat the egg whites and cream of tartar on high speed until frothy.
8
Gradually add the remaining 2 tablespoons of sugar, continuing to beat until stiff peaks form.
9
Gently fold 1/3 cup of the egg whites into the batter, then gently fold in the remaining egg whites.
10
Pour the batter into the prepared springform pan and bake for about 10 minutes, or until the center springs back when lightly touched. Allow to cool in the pan on a wire rack.
11
Cheesecake Filling: In a large bowl, combine one 8-ounce package of cream cheese, 1/3 cup of sugar, and cornstarch. Beat with an electric mixer on low until creamy, about 3 minutes.
12
Add the remaining 3 packages of cream cheese and beat on high speed.
13
Gradually add 1 1/3 cups of sugar, then blend in the vanilla. Add the eggs one at a time, mixing well after each addition.
14
Carefully blend in the heavy whipping cream until just incorporated, taking care not to overmix.
15
Gently pour the cheese filling over the cooled sponge cake layer.
16
Create a water bath by placing the springform pan into a larger pan filled with hot water that goes up about 1 inch on the sides of the springform pan.
17
Bake the cheesecake for about 1 hour, or until the center barely jiggles when shaken.
18
Cool on a wire rack for 1 hour. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
19
To serve, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate, or leave it on the removable bottom if preferred. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Junior's Cheesecake Delight?
It is a rich and creamy dessert featuring a light sponge cake base and a velvety cheesecake filling, inspired by the iconic Junior's Bakery.
What type of base is used for this cheesecake?
This recipe uses a light sponge cake layer instead of a traditional graham cracker crust.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) for baking.
What equipment is needed for the pan preparation?
You will need a 9-inch springform pan that has been generously buttered.
How do I prepare the egg yolks for the sponge cake?
Beat the egg yolks on high speed for about 3 minutes until they are thick and pale.
How do I achieve the ribbon stage with the egg yolks?
Gradually add 1/3 cup of sugar while beating for approximately 5 minutes until the mixture forms thick, light-yellow ribbons.
What extracts are added to the sponge cake batter?
The batter is infused with both pure vanilla extract and lemon extract.
How should the flour be incorporated into the cake batter?
Sift the flour mixture over the egg yolk batter and gently fold it in by hand until no white flecks remain.
When is the melted butter added to the cake?
The melted butter is folded into the batter after the flour mixture has been incorporated.
How do I beat the egg whites for the sponge layer?
Beat the egg whites and cream of tartar on high speed until frothy, then add sugar until stiff peaks form.
What is the correct way to fold egg whites into the batter?
Gently fold 1/3 cup of the beaten whites into the batter first, then fold in the remaining egg whites.
How long does the sponge cake layer bake?
The sponge cake layer bakes for about 10 minutes or until the center springs back when touched.
How much cream cheese is required for the filling?
The recipe requires four 8-ounce packages of cream cheese in total.
How do I start the cheesecake filling?
Combine one 8-ounce package of cream cheese with 1/3 cup of sugar and cornstarch, beating on low for 3 minutes.
When do I add the remaining cream cheese?
Add the remaining three packages of cream cheese after the initial mixture is creamy, then beat on high speed.
How are the eggs incorporated into the cheesecake filling?
Add the large eggs one at a time, mixing well after each addition.
What is the role of heavy whipping cream in this recipe?
The heavy whipping cream is carefully blended in at the end to add richness and a velvety texture.
How should I combine the filling with the cake base?
Gently pour the prepared cheese filling directly over the cooled sponge cake layer in the springform pan.
What is a water bath and why is it used?
A water bath involves placing the springform pan inside a larger pan filled with hot water to ensure even baking and moisture.
How much water should be in the water bath?
The hot water should come up about 1 inch on the sides of the springform pan.
How long does the entire cheesecake bake?
The cheesecake bakes for approximately 1 hour.
How do I know when the cheesecake is done baking?
It is done when the center barely jiggles when the pan is gently shaken.
What is the cooling process after baking?
Cool the cheesecake on a wire rack for 1 hour before covering and refrigerating.
How long must the cheesecake be refrigerated?
Refrigerate for at least 4 hours, though overnight is recommended for the best results.
Can I make this cheesecake in advance?
Yes, it is best prepared a day ahead to allow it to chill and set beautifully.
How do I serve the cheesecake?
Carefully remove the sides of the springform pan and transfer to a plate or serve it on the removable bottom.
What are the primary flavor notes in this dessert?
The dessert features rich cream cheese with hints of vanilla and bright lemon.
What was the inspiration for this recipe?
The recipe was inspired by a cherished cake ordered from QVC and the iconic Junior's Bakery style.
Is this recipe suitable for special occasions?
Yes, its luxurious texture and impressive presentation make it perfect for holidays like Easter or other celebrations.
How many ingredients are needed for this recipe?
There are 16 total ingredients required to make the sponge cake layer and the cheesecake filling.