Those are just three of the 50 recipes that can be found in the Junior's Cheesecake Cookbook, which just hit stores.
The photo-filled volume is broken down into chapters like "Celebration Cheesecakes," "We Love Chocolate!" and "Skyscraper Cheesecakes" (would you like a layer of Boston cream with that?) and also includes a special "Cheesecake 101" section that I found particularly helpful. It offers tips on everything from water baths to perfect slicing, and has a three-page table titled "If Your Cheesecake Is Not Perfect," which outlines problems (cracks, fallen centers), probable causes, and solutions.
The recipes range in difficulty from homey and simple (Strawberry Swirl and Cappuccino) to all-day-in-the-kitchen showstoppers (Tiramisu and Key Lime Mousse). And for those times when baking a whole, huge cheesecake seems like a bit too much, there are eight recipes for "Little Fellas"—miniature cheesecakes prepared in muffin tins.
So even if you live hundreds of miles from "Cheesecake Corner" (the official name of the intersection of Flatbush and DeKalb Avenues in downtown Brooklyn and the home of the original Junior's restaurant), you can still savor the sinful, creamy, if not quite classic flavors of New York's most famously outrageous desserts, "all you want, as you want."
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