Junior's Cheesecake

Junior's Cheesecake bakes up rich, moist, and creamy – though just firm enough to confidently hold its shape.  The crust is buttery and sweet, with a delicious mix of lemon, brown sugar, and vanilla.

However, one of the key draws for this cheesecake is how it serves as a delightful ‘base’ recipe.  While I’m using a blueberry and lavender sauce, you could just as easily encase this cheesecake in chocolate, or cover it in a variety of toppings, or give the cake a swirl.  We’ll cover some variations in more depth below.  Regardless, this is a great ‘base’ recipe.

That said, while I wouldn’t go so far as to call this recipe ‘quick and simple,’ it isn’t exactly hard or complicated either.  No cheesecake really is.  So, follow along, and I’m confident this recipe will become one of your family’s favorites – just as it did for mine.

Junior's CheesecakePhoto byLiving the Gourmet

Ingredients

Sponge Cake Crust:

• 1/3 cup cake flour
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 large eggs, separated
• 1/4 cup sugar
• 3/4 teaspoons vanilla extract
• 1/4 teaspoon lemon extract
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon cream of tartar

Cheesecake (for 8-inch cheesecake):

• (3) 8-ounce packages cream cheese
• 1 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 2 large eggs
• 2/3 cup heavy whipping cream

Blueberry Lavender Topping:

• 2 cups fresh blueberries
• 1 tablespoons lavender buds
• 1/3 cup granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch, sifted
• 1 tablespoons lemon juice

Instructions:

For the crust:

1. Preheat oven to 350 degrees F. and grease an 8-inch springform pan. Set aside.
2. In a small bowl sift together flour, baking powder and salt. Set aside.
3. In the bowl of your mix master with whisk attachment, beat egg yolks, 2 tablespoons sugar and extracts until thick. Fold in the dry ingredients and melted butter. Set aside.
4. Whisk egg whites in a separate bowl and beat with cream of tartar until frothy. Add in the remaining sugar until stiff peaks form. Fold the beaten egg whites into the egg yolk batter until a light batter comes together. Pour the batter into the prepared baking pan and bake for 10-12 minutes until crust has set. Do not let it overbake. Remove from the oven and let cool while preparing the filling.

For the Cheesecake:

1. In the bowl of your mix master with a paddle attachment, beat one package of cream cheese with cornstarch, vanilla and 1/3 cup of sugar. Once smooth, add the rest of the cream cheese, one package at a time, beating between each addition. Add the eggs, one at a time until the batter is thick and smooth. On low speed, gradually add the cream.
2. Pour the batter over the cooled crust. Transfer the pan in a deep baking dish. Add water halfway up the sides of the wrap and place in the oven. Bake the cheesecake for about 40 minutes or until slightly golden and the center barely jiggles. Remove the cake from the water bath onto a wire rack and let cool until room temp. Once the cake has cooled, gently press clingfilm to the top of the cake and transfer to the refrigerator and chill until the cake has completely set.

**If you enjoyed today's recipe, visit Living the Gourmet for more delicious recipes!