CHEESECAKE FACTORY NYC RECIPES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 9-inch springform pan with cooking spray.
• In a food processor, finely ground the Vanilla Wafers (1/2 cup), Graham Crackers (1/2 cup) and Almonds (1/2 cup).
• Thoroughly mix together the nuts, graham crackers, vanilla wafers, and Butter (2 tablespoon) in a medium bowl.
• Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.
• Using a stand or hand mixer, beat the Cream Cheese (24 ounce) on low until light and fluffy. Add the Granulated Sugar (1 1/3 cup) a little at a time and beat until creamy.
• Add Large Egg (5) one at a time, beating until smooth after each egg.
• Add the All-Purpose Flour (1/4 cup), Vanilla Extract (2 teaspoon) and Lemon Juice (2 teaspoon) and mix well. Add the Sour Cream (16 ounce) and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
• Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm.
• Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.
• To make a blueberry compote for a topping, combine the Fresh Blueberry (1 cup), Lemon Juice (2 tablespoon) and Lemon (1 teaspoon) zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes.
• Add the Corn Starch (1/2 tablespoon) and cook until the blueberries have broken down and the sauce has thickened slightly.
• Serve cheesecake plain, with whipped cream, fresh fruit, or warm blueberry compote.

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.