Where can I find Juniors Cheesecake Recipes and some History of this cake?”
This recipe comes straight from the batter-splattered pages of Junior’s Cheesecake Cookbook by Alan Rosen and Beth Allen. The most outrageously decadent Brownie Swirl Cheesecake Recipe will make a cheesecake lover out of anyone! Part 2 in a series of 2 articles. Part 1: Junior’s Cheesecake Cookbook Review by Rosen & Allen Junior’s Brownie Swirl Cheesecake Recipe (courtesy of The Taunton Press) For the brownie crust and brownie bites: * 8 ounces bittersweet * or semisweet chocolate * 1 cup (2 sticks) unsalted butter * 11/2 cups all-purpose flour * 1 teaspoon salt * 6 extra-large eggs * 2 cups sugar * 1 tablespoon pure vanilla extract For the Cheesecake: * three 8-ounce packages * cream cheese (use only full fat), * at room temperature * 11/3 cups sugar * 3 tablespoons cornstarch * 1 tablespoon pure vanilla extract * 2 extra-large eggs * 2/3 cup heavy or whipping cream, plus 1 tablespoon for brushing * 2 ounces bittersweet * or semisweet chocolate * 1 cup coarsely chopped walnuts How To
History The earliest author who mentions cheesecake is Aegimus, who wrote a book on the art of making cheesecakes (πλακουντοπουκόν σύγγραμμα).[2] Cato the Elder’s De Agri Cultura includes recipes for two pies for religious uses: libum and placenta.[3] Of the two, placenta is most like modern cheesecakes having a crust that is separately prepared and baked.[4] In 1872, William Lawrence from Chester, NY, along with other dairymen, came up with a way of making an “un-ripened cheese that is heavier and creamier by accident, actually looking for a way to recreate the soft, French cheese, Neufchatel.[5] Lawrence distributed the cheese in foil, becoming a brand that is familiarly recognized as “Philadelphia”.
