CHEESECAKE WITH FLOUR RECIPE RECIPES

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CHEESECAKE FACTORY CHEESECAKE RECIPE - FOOD.COM



Cheesecake Factory Cheesecake Recipe - Food.com image

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

1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafer
2 tablespoons melted butter
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

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

LAYERED TURTLE CHEESECAKE RECIPE: HOW TO MAKE IT



Layered Turtle Cheesecake Recipe: How to Make It image

After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 55 minutes

Prep Time 40 minutes

Cook Time 01 hours 15 minutes

Yield 12 servings.

Number Of Ingredients 20

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.

Nutrition Facts : Calories 664 calories, FatContent 46g fat (25g saturated fat), CholesterolContent 182mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 55g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

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  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
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