The Cheesecake Factorys Tzatziki Recipes

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.

Steps:

• Place cucumbers in a large bowl and season with salt; toss to combine. Let stand for 15 minutes. Transfer to a colander to drain off all liquid from cucumbers. Pat dry and set aside.
• Meanwhile, in a large bowl, mix together yogurt and sour cream until well combined. Stir in mint, sugar, and garlic powder. Add cucumbers, cilantro, and scallions; season with a pinch of salt and pepper; gently fold to combine. Keep refrigerated until ready to use.