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 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
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® BANANA CHEESECAKE WITH HOMEMADE WHIPPED CREAM
My family and I went to the Cheesecake Factory® in Nashville and we got the best cheesecake I had ever had. I came home and was determined to figure the recipe out. I tried it out one weekend and it tasted almost identical of the original. Garnish with more fresh banana slices.
Provided by Allison
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 7h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cookies in a food processor; pulse until finely crushed. Add margarine; pulse until well blended. Press the crumb mixture into the bottom of a 10-inch springform pan. Refrigerate crust until ready to use.
- Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Add 2/3 cup sugar and cornstarch; beat until blended. Add eggs, 1 at a time, beating well after each addition. Beat in bananas, 1/2 cup cream, and 1 tablespoon vanilla extract until well combined. Pour cream cheese mixture into the crust. Lay the pan on a baking sheet.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C); continue baking until center is almost set, about 1 hour 15 minutes.
- Loosen edges of cheesecake from the pan. Refrigerate, uncovered, until completely chilled, 6 hours to overnight.
- Beat 2 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1/4 cup sugar and 1 tablespoon vanilla extract gradually, continuing to beat until soft peaks form. Top cheesecake with whipped cream.
Nutrition Facts : Calories 935.9 calories, Carbohydrate 61.5 g, Cholesterol 265.2 mg, Fat 72.2 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 38.5 g, Sodium 503.5 mg, Sugar 26.3 g
25 BEST CHEESECAKE FACTORY COPYCATS
Make your favorite Cheesecake Factory recipes at home with these easy copycat versions! From pasta to salad to dessert, you can recreate the famous restaurant menu!
Provided by insanelygood
Categories Copycat Recipes Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cheesecake Factory dish in 30 minutes or less!
Nutrition Facts :
CHEESECAKE FACTORY COPYCAT CELEBRATION CHEESECAKE
The Celebration Cheesecake is a star on The Cheesecake Factory's dessert menu. Now you can make this copycat version at home! Make this recipe over the course of two days. Dedicate the first day to making all the layers. The second day can be for assembly and frosting. The confetti cake formula in this recipe contains no eggs! It's not an error.
Provided by Heather Baird
Categories Dessert
Time 3h25m
Number Of Ingredients 39
Steps:
- Fill a 13x9 baking pan with hot tap water and place on the bottom oven rack. Preheat the oven to 325 F.
- Grease two 8" round cake pans with shortening, line the pans with parchment and then lightly grease the parchment.
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add cream cheese a little at a time until smooth. Beat in the powdered pudding mix. Scrape down the bowl and add the eggs one at a time, beating well after each. Beat in baking powder and extract. Whip the mixture on high speed for 2 minutes, or until the mixture becomes lightened in color and fluffy.
- Divide the batter evenly between pans. Smooth batter with an offset spatula and bake for 35-40 minutes. Cheesecake will puff around the edges then deflate when removed from the oven. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer and leave until frozen solid, 4 hours.
- Preheat the oven to 350F. Coat an 8x3-inch round cake pan (springform, or otherwise) with flour based baking spray (or grease and flour pan).
- In the bowl of an electric mixer, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl or in a liquid measure with a pour spout, combine the water, vegetable oil, sugar, vinegar, and vanilla. Whisk well.
- Add the wet ingredients to the dry ingredients with the mixer running on low speed. Blend until well combined. It's ok if a few small lumps remain. Stir in the sprinkles. Pour into the prepared pan and bake for 35-40 minutes. Cake will not crown much, but if there's a small upward bow in the center, press it down with a clean tea towel with a flat hand - and be careful of the hot pan edge and escaping steam when you do so.
- Turn out of the pan and let cool completely. Wrap in plastic cling film and refrigerate.
- In a medium saucepan sprinkle the gelatin over water. Let stand for 1 minute until absorbed. Whisk in the eggs and sugar. Stir in the hot milk. Cook over medium heat whisking constantly. Mixture will thicken after about 5 minutes. Add in chopped white chocolate and whisk until blended and even in color. Divide mixture evenly into three separate medium bowls (a little more than 2/3 cup per bowl). To one bowl, stir in the fresh strawberry puree, strawberry extract, and pink food color. In another bowl add the melted semisweet chips. Stir well until thoroughly combined. In the last bowl stir in the vanilla extract and blue food color. Add purple food color one drop at a time until a sky blue color is achieved (without the purple the hue will be turquoise/aqua). Allow all 3 bowls to cool slightly.
- In the bowl of an electric mixer, beat the heavy cream to stiff peaks. Gently fold 1/3 of the whipped cream into each of three bowls. Stir well until no streaks of white remain in each bowl.
- Gently remove frozen cheesecakes from their pans. Trim off the puffed ring of cheesecake around the top edges of the cakes using a serrated knife. Wash the pans and line them with plastic wrap that overhangs all sides of the pans.
- Into one pan, pour the strawberry mousse and spread until even. Top the mousse with a frozen cheesecake layer. Pour the chocolate mousse over the cheesecake layer and spread evenly. Gently fold the edges of the plastic wrap in to cover the pan and transfer to the freezer.
- Into the other pan, place a cheesecake layer into the bottom. Top with the blue vanilla mousse and spread evenly. Fold in the edges of the plastic wrap to cover the pan and transfer to the freezer. Freeze both pans overnight, or for at least 4 hours.
- Combine the butter and the cream cheese in the bowl of an electric mixer fitted with the whip attachment. Beat on high until creamy and no lumps remain. Add vanilla extract and salt. Add confectioners' sugar and mix on low until combined, then switch to high and beat until lightened in color and fluffy.
- In a separate bowl, combine the cookie crumbs and the rainbow sprinkles (jimmies). Reserve confetti sprinkles for the top of the cake.
- Using a cake leveler or serrated knife, evenly cut the confetti cake in two (torte horizontally). Place one layer on a serving plate or cake stand. Remove the chocolate mousse, cheesecake, and strawberry mousse layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the strawberry layer is touching the confetti cake layer. Next, add another confetti cake layer. Remove the blue mousse and cheesecake layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the blue vanilla layer is touching the confetti cake.
- Cover the sides of the cake with the cream cheese frosting. Pat on the mixture of cookie crumbs and sprinkles. Frost the top of the cake with the cream cheese frosting creating a swirl from the middle using an offset spatula. Sprinkle the top of the cake with the confetti sprinkles.
- Refrigerate cake until it is no longer frozen and just well chilled, about 2 hours.
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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.
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- Preheat oven to 425°F and place large roasting pan on the middle rack. Put kettle of water on to heat.
- Line the inside bottom of a 10-inch springform pan with parchment paper, trimming it to fit. Then, cover the outside bottom and sides of a 10-inch springform pan with a double layer of foil, be sure the foil layers are large, unbroken pieces to prevent water from seeping into the pan. You can also tie a piece of kitchen twine around the foil for added security.
- Place all the graham crackers and 2 tablespoons of sugar into the bowl of a food processor and pulse until they resemble crumbs.
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- It started in a Detroit basement in the 1940s. The brand's story starts in 1940s Detroit when Evelyn Overton made her own version of a delicious cheesecake recipe she found in a newspaper.
- TCF was a bakery before it was a restaurant. Evelyn eventually opened her own bakery in 1972 named The Cheesecake Factory Bakery and grew it to a modest size, where she sold 20 varieties of cheesecake and other desserts to local restaurants around Los Angeles.
- The first restaurant opened in 1978. Her son David expanded the business by opening a restaurant in 1978, initially to sell his mother's cheesecakes. It started with an expansive dessert menu, and the restaurant soon became a success, eventually expanding to the hundreds of locations that are popular today.
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- The menu changes all the time. While certain staples (spinach and artichoke dip, anybody?) have been on the menu for years, the restaurant actually rotates a lot of its dishes so don't get too attached to a particular dish.
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