Amazing Juniors copycat cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar tanginess with fewer calories.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, while margarine can be less expensive.

Preheat the oven to 350°F.

Separate 3 large eggs.

Sift together 1/2 cup cake flour, 1 teaspoon baking powder, and a pinch of salt using a large strainer.

Beat the egg yolks on high speed for 3 minutes, gradually adding 1/3 cup sugar.

Beat in 1 teaspoon vanilla extract and 3 drops of pure lemon extract.

Transfer the egg yolk mixture to a larger bowl and fold in the sifted flour and melted butter.

Add 1/4 teaspoon cream of tartar to the egg whites and beat until stiff peaks form.

Fold the egg whites into the batter.

Coat the inside of a 9-inch spring pan lightly with butter and pour the batter in.

Bake in the oven for about 10 minutes, checking for the sponge cake to spring back when pressed gently.

Lower the oven temperature to 300°F after removing the sponge cake.

Let all cream cheese filling ingredients sit at room temperature for about an hour.

In a large bowl, beat 1 (8 oz) package of cream cheese with 1/3 cup sugar for about 3 minutes at low speed.

Add the remaining 3 packages of cream cheese and mix well.

Beat in the remaining 1 cup and 1/3 cup sugar at high speed.

Add 1 tablespoon vanilla and mix.

Beat in the eggs one at a time.

Fold in 3/4 cup heavy cream, being careful not to over mix.

Spoon the cream cheese batter over the sponge cake base.

Set the spring pan in a larger pan for a water bath and add hot water until it comes up 1 inch on the sides of the spring pan.

Bake in the oven for about 1 hour until the center just barely jiggles.

Let the cheesecake cool on the counter to room temperature before refrigerating.

Cover with plastic wrap and refrigerate overnight or for at least 4 hours.

Remove the plastic wrap and unsnap the spring pan, then remove it.

Optionally, freeze the cheesecake for 15-20 minutes to make it easier to remove from the spring pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens