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Make the desserts that made Junior’s deli famous. Along with their signature cheesecake, Junior’s is renowned for their iconic black ’n whites, towering cakes, flaky pies, and luscious sundaes. Learn the secrets to their success with Junior’s Dessert Cookbook – and duplicate 65 of their most-loved delights.

Many never-before-published recipes. Authors Alan Rosen and Beth Allen put together this incredible collection of recipes – many of them never published before – that range from simple cupcakes to elaborate multi-layer confections. These restaurant recipes retain their authentic flavors and yet they can be easily made in family-size portions right in your own kitchen.

Secret family recipes revealed. Rosen, a third-generation co-owner of Junior’s, enhances this cookbook with entertaining family tidbits, bits of history, and sidebars on “The Junior’s Way,” sharing what his family has learned about baking over the years.

Earn kudos for fabulous sweets. You’ll love Junior’s Dessert Cookbook because it’s your guide to creating show-stopping desserts for every taste, plus slimmed down, light versions sure to please calorie counters. Make a name for yourself with amazing desserts that rival the famous originals.

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After 60 years, we decided it was time to write our third cookbook, to celebrate with you—our readers and friends—what we’re all about . . . where we’ve been, what we’ve learned, how we’ve grown, what we’ve accomplished, and what makes us The Best. We wanted to pay homage to my grandfather Harry, my father Walter, and my uncle Marvin—for without them, there would not be a Junior’s at all…it would not exist.

So we’ve gathered together a collection of our very favorite Junior’s desserts. We’ve included recipes for our luscious lemon meringue pie (reimagined as individual tartlets), our mountain-high ice cream sundaes and triple-rich malteds, our famous fresh strawberry shortcake, creamy rice pudding, and, of course, the cheesecake that made us famous, our Original New York Cheesecake, all adapted for the home kitchen. In addition, we developed some brand-new recipes just for this book, desserts you won’t find on any of our Junior’s menus or via mail order, like Boston Cream Pie, Brioche Bread Pudding, and The World’s Smallest Hot Fudge Sundae. We’ve also brought back desserts Junior’s used to offer on its menu in the 1950s, when it first opened, like Banana Whipped Cream Pie and Nesselrode Whipped Cream Pie.

We want to give a great big sweet thank you to all of our customers during these first 60 years—from our regulars who keep coming back and bringing their friends and family to our mail-order customers and visitors from other states and countries. And a sweet “hello” as well to those who are discovering Junior’s for the first time. We promise that, at Junior’s, you will always find great home-cooked food and great cheesecake, every day—as you want it, just as my Grandpa Harry promised! You are very important to us…for at Junior’s, we care.

—Alan Rosen