By Lorrie Baumann
Renowned New York baker Junior's Cheesecake and Desserts has just opened a 103,000 square-foot baking facility in Burlington, New Jersey that provides the company with enough capacity to supply the best cheesecake in New York to the nation. “We are happy to announce that Junior's Cheesecake is now available to the retail trade across the globe. Everyone will be able to taste what New Yorkers have known for almost 65 years – that you haven't really lived before you've tried Junior's Cheesecake,” says Alan Rosen, the company's third-generation owner. “We're pretty excited about it, to say the least.”
New York has voted Junior's cheesecakes the best their city has to offer every year since the early 1970s, and Junior's is still using the same cheesecake recipe developed by Rosen's grandfather, Harry Rosen, who opened his first restaurant on election day of 1950 with the idea that if Junior's was going to be a great New York restaurant, it needed to serve a great cheesecake. It took him a few years to perfect a recipe so good that there's been no need to change it in 65 years. “That recipe hasn't changed one ounce,” Rosen says.
Junior's still operates four restaurants as well as the bakery. Three are in New York city: one in Brooklyn, one in Times Square and one in Grand Central Terminal. The fourth is in Foxwoods, Connecticut. Junior's also has satellites in South Korea and in the Barclay's Center in Brooklyn.
The chocolate mousse version is then enrobed in chocolate ganache, Rosen says. “The Devil's food cheesecake is actually a 10-inch cheesecake inside a chocolate/chocolate layer cake. It weighs 12 pounds,” he adds. “We also do those in smaller sizes for retail.”
In addition to cheesecakes, Junior's Cheesecake and Desserts also offers layer cakes, loaf cakes, shortcakes and tiramisu as well as seasonal specialties for any sweet occasion. “We are a full line bakery. We even customize items for special customers,” Rosen says.