On Mon, 29 Nov 2010 09:45:11 -0800 (PST), Nancy2
> wrote:

>On Nov 24, 5:46*pm, Damaeus > wrote:
>> What's the best method for getting a cheesecake off the base of a
>> springform pan and onto something that allows slicing? *My springform pan
>
>
>Parchment circle cut to fit exactly.
>
>N.

A bottom crust is better, and edible.

From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr.

Junior's Most Fabulous Restaurant Cafe Bar

Any place that's been in business since 1929, uses 7,500 pounds of
cream cheese each week, and ships 2,000 cheesecakes by parcel post
each month must be baking something right. Junior's on Flatbush
Avenue, the self-styled "Pulse of Downtown Brooklyn", is part coffee
shop, part deli, part restaurant. All the food, from five kinds of
muffins at breakfast to the daily ton of brisket and pastrami served
365 days a year, is made on the premises.

"Our decision to stay in Brooklyn after we were almost destroyed by
the 1981 fire was important in this area," agree Sherry and Kevin
Rosen, grandchildren of founder Harry Rosen. "We are a landmark, and
we are the anchor of this neighborhood."

"Why Juniour's?" is a question often heard in Brooklyn. The place was
originally called Enduro's, but the owner changed it, naming the place
after his son, called Junior. Simple.

It's true that the neighborhood has changed since the days when
Junior's catered to patrons of downtown Brooklyn's picture palaces
like the Paramount across the street, when headliners such as Frank
Sinatra and disc jocky alan Freed sustained the inner man on Junior's
smoked lake sturgeon and crispy corned beef. And the Albee and Fox
theaters have given way to shopping malls and office buildings. Now
Junior's has become what owners Marvin and Walter rosen, sons of the
founder, call a "destination" restaurant, not just a convenient
drop-in spot, for those who think Junior's is the best there is.

As one loyalist put it: "On chill winter nights or crisp fall
evenings, the sight of burgers on the grill in Junior's window was
like watching a yule log. In spring and summer, a fabulous ice cream
dish made one feel part of Brooklyn's answer to Rome's Via Veneto...
and where else could one get such cheesecake?"

---= Junior's Cheesecake =---

"Body, richness and a seductively smooth texture" are Marvin Rosen's
criteria for his famed cheesecake, developed by baker Eigel Peterson
in 1950. Winner of any number of Best Cheesecake contests, the cake
was described by one critic as "creamy, rather sweet, with a light
texture." Below is Junior's own recipe.

2 tablespoons unsalted butter
Graham crackers
7/8 cup sugar
3 tablespoons sifted cornstarch
30 ounces cream cheese, at room temperature
1 extra-large egg
1/2 cup heavy cream

1. Liberally grease the side and bottom of an 8-inch springform pan
with the butter. Crush to powder enough graham crackers to lightly
coat the bottom. Coat the bottom with the cracker crumbs and
refrigerate the pan until ready to use.

2. Mix the sugar with the cornstarch. Add the cream cheese and stir
to blend well; stir in the egg and blend again. Add the heavy cream,
a little at a time, and mix. Stir in the vanilla. spoon batter into
prepared pan.

- preheat oven to 450º F. -
3. Bake for approximately 40 to 45 minutes, until the top is golden
brown. Transfer the cheesecake to a rack and let it cool for 3 hours.
Makes 1 8-inch cheesecake.