Raspberry Lemonade Cheesecake Factory Copycat Food

25 BEST CHEESECAKE FACTORY COPYCATS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cheesecake Factory dish in 30 minutes or less!

CHEESECAKE FACTORY'S J. W. PINK LEMONADE

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.

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.