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
CHEESECAKE FACTORY'S J. W. PINK LEMONADE
Make and share this Cheesecake Factory's J. W. Pink Lemonade recipe from Food.com.
Provided by AmandaMcG
Categories Beverages
Time 3m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 5
Steps:
- Moisten the rim of a 16-ounce glass. Dip the rim in sugar then fill it with ice.
- Add the ingredients in the order listed, garnish with a lemon wedge, and serve with a straw.
Nutrition Facts : Calories 166.5, Fat 0.1, Sodium 7.2, Carbohydrate 17.8, Sugar 17, Protein 0.1
PINK LEMONADE CHEESECAKE
Sweet and tart flavors. Your friends will love this pie. Big hit with kids especially.
Provided by Misskaoz
Categories Desserts Cakes Lemon Cake Recipes
Time 5h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
- Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
- Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
- Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
- Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
- Cover with the sliced strawberries. Chill 1 more hour before serving.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 47 g, Cholesterol 79.4 mg, Fat 16.1 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 8.7 g, Sodium 266.9 mg, Sugar 32.6 g
PINK LEMONADE CHEESECAKE
Make and share this Pink Lemonade Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
- Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
- Add in eggs and egg yolk, one at a time, beating well after each addition.
- Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
- Bake in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan; turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until thickened and bubbly.
- Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.
Nutrition Facts : Calories 399.9, Fat 26.3, SaturatedFat 13.7, Cholesterol 145.9, Sodium 265.4, Carbohydrate 36.2, Fiber 0.2, Sugar 30.3, Protein 6.2
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