At the end of the cheesecake meal, we were so impressed we asked for the recipe. This IS the best cheesecake I have had in my life! And we were told the recipe book is for sale anyway.

I bought the book, and the first place I can bake is in a small apartment in Cambridge, Massachusetts where I am staying to look after my two youngest sons as they are attending school here in Harvard.

The oven is broken, in that the top heater is not working. So I depended only on the lower heat. I couldn’t use the mixer as it is a small apartment and it is so noisy if I were to use a mixer, and the kids will be annoyed.

So this is my recipe with no good oven, and no mixer. But the outcome is super good. I think not inferior to Junior’s. Try it!

Junior’s Strawberry Cheesecake (Shortcut method)

Junior’s Strawberry Cheesecake (Shortcut method)



150g Nabisco Ritz crackers, crushed (this is a salty biscuit, and I just happen to have it)

3 Tbs butter, melted

Cream Cheese Cake filling

250g (8 oz) cream cheese (Philadelphia)

83g sugar

1 tbsp cornstarch

1 tsp vanilla essence

1 medium egg

5 tbsp heavy cream


  1. Crush the crackers and add melted butter. Spread this over a lined cake tin (6 inches) and refrigerate.
  2. Cream Cheese filing
  3. Microwave the cheese on high till it just softens and can be made into a smooth paste with a whisk.
  4. Add the sugar and mix well.
  5. Add the rest of the ingredients and mix until very smooth.
  6. Sieve if you feel that the cream cheese is not smooth.
  7. Bake the filing in a lined 6 inch pan, over a bain marie for 60 minutes.
  8. When the 60 minutes is up, switch off the oven and open the oven door ajar, and let it cool until the oven temperature is at room.
  9. Refrigerate for at least 3 hours.
  10. If you want to add toppings, do this now. I added fresh strawberry halves and strawberry jello.
  11. Remove the lining of the cake and place it over the cake base.