Cheesecake -- like street-cart hot dogs, black and white cookies, and Melo going for 40 points in a loss -- is a quintessential New York treat. The classic version is dense and made with plenty of cream cheese, never ricotta, and can be found in practically any diner or deli case across the city these days. There is, however, only one name that has been synonymous with New York cheesecake for over six decades, and that name is Junior’s.
Started by Harry Rosen in 1950 on Flatbush Ave Extension in Brooklyn, the c-cake at Junior's has gained serious notoriety and an incredible fan base over the years. So amidst rumors of the potential closing of their flagship Brooklyn location, we decided to round up 15 facts you should know about New York’s most famous cheesecake.
1) They only use Philadelphia cream cheese
Really. It's been in the recipe for the last FIFTY-FIVE years.
2) They bake them in batches of 88 cheesecakes at a time
... Which makes it much harder to produce thousands of cheesecakes a year. They do it anyway, though, just in tiny batches to ensure top-notch quality.