DIFFERENT KINDS OF CHEESECAKE RECIPES

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CHEESECAKE FACTORY RED VELVET CAKE RECIPE | TOP SECRET RECIP…



Cheesecake Factory Red Velvet Cake Recipe | Top Secret Recip… image

Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Nutrition Facts : Calories 1250 calories

THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE RECIPE | …



The Cheesecake Factory Original Cheesecake Recipe | … image

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

Crust:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
⅓ cup unsalted butter or margarine, melted
FILLING:
4 (8 oz.) packages cream cheese, softened
1 ¼ cups sugar
½ cup sour cream
2 teaspoons vanilla extract
5 large eggs
TOPPING:
½ cup sour cream
2 teaspoons sugar

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

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