CHEESECAKE FACTORY SACRAMENTO 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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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.
From food.com
Reviews 4.5
Total Time 3 hours
Calories 696.5 per serving
From food.com
Reviews 4.5
Total Time 3 hours
Calories 696.5 per serving
- The flavor ripens and becomes enriched.
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Reviews 5
Total Time 220 minutes
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Calories 4177 per serving
- Mix warm water and yeast in a bowl to dissolve. Mix 3 cups of bread flour (reserve 1/2 cup), whole wheat flour, rye flour, milk powder, salt and brown sugar in your mixing bowl. Mix for a few minutes in your mixer so all of the ingredients are sifted together. In a separate bowl, mix honey, molasses and oil. You should now have this bowl, one with your water and yeast, and your mixing bowl with all of the dry ingredients. Slowly add the liquid ingredients into your bowl while the mixer is running. When mixed, cover and let sit for 20 minutes. Switch to your dough hook and knead the dough for 2-3 minutes on low until it comes together, slightly pulling away from the sides. If you are having trouble, slowly add the 1/2 cup of reserved bread flour. Cover in an oiled bowl and let sit for 30 minutes. Lightly flour surface with all purpose flour and do a stretch and fold. Place back in bowl, cover, and let sit for another 30 minutes. Do one more stretch and fold. It should tacky, soft and smooth by this point. And then let sit for another 45 minutes. This helps with taste and gluten development, which is important in breads using whole grains. Shape your bread into 2 large batards or 3-4 baguettes. When I do a half recipe, I get two baguettes of 390 grams each. Cover and let rise until almost doubled. Place baking stone on middle shelf of oven with a metal pan on the bottom shelf. Preheat oven to 425F. I really suggest using a baking stone, as it helps with the crispy crust. When dough is ready, cut slashes and brush with melted butter. If you want to add oats to the top, soak the oats in milk for a few minutes and then spread on. This helps the oats stick to the dough. Lower temperature to 375F, place bread on breaking stone. Before you shut the oven, pour 1 cup of water into the metal pan and shut quickly to trap steam. 15 minutes into baking, remove the metal pan and rotate loaves. Bake for another 15 minutes. Check bread to see if it needs to be covered with tinfoil to keep it from burning. Baking for another 5-10 minutes until crust is firm.
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