The Cheesecake Factorys Tzatziki Food

THE CHEESECAKE FACTORY'S TZATZIKI

The Cheesecake Factory's Tzatziki image

Serve this sauce with the Mediterranean Chicken Lettuce Wrap Tacos from The Cheesecake Factory.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1 cup

Number Of Ingredients 10

Ingredients

1/2 finely chopped, peeled, and seeded cucumber
Coarse salt
3/4 cup Greek yogurt
1/4 cup sour cream
5 fresh mint leaves, finely chopped
Pinch sugar
Pinch garlic powder
5 cilantro leaves, finely chopped
1 scallion, white and light green parts only, finely chopped
Pinch freshly ground black pepper

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.

CHEESECAKE FACTORY CHEESECAKE

Cheesecake Factory Cheesecake image

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

Ingredients

1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafer
2 tablespoons melted butter
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

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

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