Harry Rosen opened Junior's at Flatbush and DeKalb in Downtown Brooklyn on Election Day 1950 and spent the better part of that first decade testing cheesecake recipes with Danish baker Eigel Peterson until they reached something worth protecting: cream cheese, heavy cream, eggs, vanilla, and a sponge cake crust instead of graham cracker. The 8-inch Original hasn't changed since. The New York Times eventually called it "the best cheesecake in the material world"; the Rosen family would tell you they knew that already.