CHEESECAKE FACTORY DC RECIPES
THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE RECIPE | MYRECIPES
The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.
Provided by MyRecipes
Yield 12 Servings
Number Of Ingredients 13
Steps:
- Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
- Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
- Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
- Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
- Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 519 calories, CarbohydrateContent 34 g, CholesterolContent 183 mg, FatContent 39 g, ProteinContent 10 g, SaturatedFatContent 21 g, SodiumContent 423 mg
CHEESECAKE FACTORY CHEESECAKE RECIPE - FOOD.COM
I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.
Total Time 3 hours
Prep Time 1 hours
Cook Time 2 hours
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
- Cheesecake: All above ingredients should be at room temperature before your begin.
- Start by beating the cream cheese until light and fluffy.
- Keep the mixer on a low setting throughout the beating and mixing process.
- Add the sugar a little at a time and continue beating until creamy.
- Add one egg at a time and beat after each egg.
- When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
- Add the sour cream last and beat well.
- Pour cream cheese into the spring pan.
- Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
- When time is up, turn oven off, prop open oven door and leave in oven for one hour.
- After one hour, remove from oven.
- Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
- A cheesecake should season.
- The wait is worth it.
- The flavor ripens and becomes enriched.
Nutrition Facts : Calories 696.5, FatContent 53.9, SaturatedFatContent 26.7, CholesterolContent 248.7, SodiumContent 406.3, CarbohydrateContent 43.8, FiberContent 1.1, SugarContent 38.8, ProteinContent 12.4
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From thecheesecakefactory.com
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From therecipes.info
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From therecipes.info
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From copykat.com
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From locations.thecheesecakefactory.com
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From therecipes.info
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From thefoodxp.com
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From chesecakerecipes.my.id
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From locations.thecheesecakefactory.com
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From pioneer-woman-giveaways.blogspot.com
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From washingtonian.com
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From purewow.com
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From dinnerthendessert.com
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From thecheesecakefactory.com
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From spectatorworld.com
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From totalhappyhour.com
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