CHEESECAKE FACTORY CHEESECAKE
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.
Provided by XAnnette
Categories Cheesecake
Time 3h
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, Fat 53.9, SaturatedFat 26.7, Cholesterol 248.7, Sodium 406.3, Carbohydrate 43.8, Fiber 1.1, Sugar 38.8, Protein 12.4
THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE
Steps:
- 1. Preheat oven to 475 degrees F. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
- 2. Combine graham cracker crumbs and cinnamon into a medium bowl. Mix in melted margarine. Press the crumb into a 9-inch springform pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
- 3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and pour the filling into it.
- 4. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees F, then turn the oven down to 350 degrees F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
- 5. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours.
- To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT)
Who can turn down cheesecake with oreo cookies? I get nothing but raves when I make this cheesecake. This is the exact recipe from the Cheesecake Factory, as I got it from a copycat recipe website.
Provided by LizCl
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
- All ingredients need to be at room temperature before beginning.
- Beat cream cheese until light and fluffy.
- Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Stir vanilla, salt and flour into cream cheese and egg mixture.
- Add the sour cream.
- Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
- Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
- Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
- Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
- Cool on wire rack.
- When cool, refrigerate for 24 hours.
Nutrition Facts : Calories 285.6, Fat 20.8, SaturatedFat 11.9, Cholesterol 117, Sodium 141.2, Carbohydrate 21.9, Fiber 0.3, Sugar 16.7, Protein 3.9
CHEESECAKE FACTORY OREO CHEESECAKE
Found this recipe on copykat.com and didn't want to lose it! Haven't tried it yet, but sure it will be a keeper. If you haven't had Cheesecake Factory's cheesecake, then you're missing out!
Provided by Chef Lindsay
Categories Cheesecake
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Butter a 9-inch springform pan on the bottom and the sides. Next, mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.
- Filling: All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.
- Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
CHEESECAKE FACTORY CARROT CAKE CHEESECAKE
I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.
Provided by MissMeagan
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- To make cheesecake,
- In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
- Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
- Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
- Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
- Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
- Repeat with remaining cream cheese batter, spreading evenly with a knife.
- Do not marble with a knife.
- Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
- Cool to room temperature, then refrigerate.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
- In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
- Beat until smooth and of spreading consistency.
- Frost top of cheesecake.
- Refrigerate 3 to 4 hours before serving.
Nutrition Facts : Calories 593.8, Fat 35.5, SaturatedFat 12.5, Cholesterol 126.9, Sodium 311.3, Carbohydrate 64.1, Fiber 1.6, Sugar 52.8, Protein 7.3
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THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE RECIPE | …
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- 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.
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