The world-famous Junior’s Cheesecake may be a New York City icon, but its celebrated desserts are actually made across the river in a family-run New Jersey factory.

Alan Rosen, the third-generation owner, says the roots go back decades.

"My grandfather opened a restaurant in Brooklyn, New York, with my father and my uncle by his side," Rosen said. "And he said, if we're going to be a great restaurant, we also have to have great cheesecake."

The recipe has not changed over seven decades.

Production has increased to meet demand, and over 170 employees make more than 5 million cheesecakes made each year.

The process starts with about 4 million pounds of cream cheese, along with eggs and sugar, mixed together before moving down the line.

The batter is hand-stirred as it begins to take shape.

The cheesecakes are then baked using a process unique to Junior's.

"Every pan has got water underneath it," Rosen said. "We're baking all these cheesecakes with a water bath. Spreads the heat evenly, stops the cheesecake from burning while it's baking."

After several hours of baking, the cheesecakes are cooled and packed.

Inside the factory, the focus on family remains a key ingredient behind the world-famous taste. "I feel very responsible to carry on the traditions of my family and also take very good care of my people because, I mean, they're like my extended family. I probably spend more time with them than I do with my family. And we're serious about what we do. It's a, you know, we have the New York tradition for making New York and maybe America's best cheesecake. And I take that responsibility very seriously,” says Rosen.