Cheesecake Factory Lemon Raspberry Food

RASPBERRY LEMONADE (CHEESECAKE FACTORY COPYCAT)

Steps:

• Heat the sugar and water over medium heat, stirring often, in a small saucepan until the sugar has completely dissolved to make a simple syrup.
• Puree the raspberries in a blender or food processor and pour in the simple syrup and lemon juice.
• Add extra water (or Sprite, if you want it fizzy - but it won't be like Cheesecake Factory's recipe) to thin it out to the consistency and flavor that you like.
• Run a lemon slice around the rim of your glass, dip the glass in sugar, and serve with ice.

LEMON RASPBERRY CHEESECAKE

Steps:

• Line the bottom of a springform pan with the sliced poundcake.
• In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
• (This takes a few minutes, be patient) Add remaining milk and the pudding mix.
• Beat until smooth.
• Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
• Spoon into springform pan.
• Stir the raspberry jam into the remaining whipped topping until just blended.
• Spread evenly over the top of the lemon layer.
• Chill at least 4 hours.
• You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.

CHEESECAKE FACTORY RUBY CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Note: For best results, bake 24 hours in advance.
• Crust: Preheat oven to 325 degrees.
• Combine all nut meals and vanilla wafer crumbs with melted butter.
• Press into a 9 inch oiled springform pan. Cover as much of the inner pan as possible.
• Bake crust at 350 degrees for 10 minutes. Set aside for 30 minutes.
• Cheesecake Filling: In advance, leave cream cheese, sour cream and eggs outside fridge to make them room temperature.
• With beater set to low speed, beat the cream cheese until light and fluffy.
• Add the sugar in small amount and beat until combined.
• Add each egg one at a time and beat after each egg until combined.
• Add the flour, almond extract and melted ruby chocolate.
• Add the sour cream last.
• Pour filling into the cooled crust.
• Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil. Make sure there are no leaks! Set in a large roasting pan lined with a dish towel. Bring 4 cups of water to a boil.
• Set foil lined pan into the roasting pan. Add boiling water until it reaches halfway up the sides of the foil barrier.
• Bake cheesecake at 325 degrees for 1 hour.
• 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.
• Raspberry sauce: Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
• Cook over medium heat stirring often until the mixture comes to a boil.
• In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce. Cook until the berries are melted down but still chunky.
• Remove the pan from the heat and stir in the almond and salt.
• Allow the sauce to cool. Pour onto the cooled cheesecake.