Cheesecake Factory Original Cheesecake Copycat Recipe

Cheesecake crust: 

  • 1 cup  graham cracker
    crumbs
  • 1/4 cup  almonds  (finely chopped)
  • 1/4 cup  walnuts  (finely chopped)
  • 2 tablespoons  white
    granulated sugar
  • 1 teaspoon  cinnamon
  • 1 stick  unsalted
    butter  (melted)

Cheesecake filling: 

  • 6 packages  8 ounces
    each full fat cream cheese  (room
    temperature)
  • 2 cups  white
    granulated sugar
  • 5  large eggs  (room temperature)
  • 16 ounces  full fat
    sour cream  (room temperature)
  • 1/4 cup  all purpose
    flour
  • 2 tablespoons 
    cornstarch
  • 1 tablespoon  vanilla
    extract

Topping: 

  • 2 cups  full fat sour
    cream
  • 1/4 cup  white
    granulated sugar

Instructions 

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the
    oven.

Cheesecake crust: 

  1. Finely chop the nuts or add the to a food processor.
  2. Add all the ingredients to a large bowl and stir until well
    combined.
  3. Press the mixture into a 10 1/2 inch buttered springform
    pan. Using a measuring cup, press the crust and try to line the sides about to
    the middle of the pan edges, set aside.
  4. Refrigerate for at least 20 minutes.

Cheesecake Filling: 

  1. Make sure all the ingredients are at room temperature before
    your begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand
    mixer, beat the cream cheese until light and fluffy on medium-low speed.
  3. Add the sugar a little at a time and continue beating until
    well combined and creamy.
  4. Add the eggs one at a time and beat after each addition
    until well combined.
  5. Mix cornstarch with flour and add to the batter, whisk until
    fully combined. Careful not to over-mix.
  6. Add vanilla extract.
  7. Add the sour cream and beat well, stopping to scrape the
    sides and bottom of the bowl.
  8. Pour cheesecake batter into the prepared springform pan.

Bake: 

  1. Read the post for “water bath” tips if you want to
    bake the cheesecake using a “water bath”.
  2. Bake in the preheated oven for one hour and 15 minutes.
  3. Try not to open the door to the oven. At the 60 minute mark
    check on the cheesecake if its done. A small area in the center should wobble
    slightly and the edges should be puffed and light golden brown.
  4. Turn oven off and prop open oven door and leave the
    cheesecake to cool in oven for one hour.

Chill: 

  1. After one hour, remove from oven and place on a cooling rack
    for about 2 hours, until the cheesecake is cool enough to be transferred to the
    refrigerator.
  2. In a medium bowl, whisk together on medium-low speed sour
    cream and sugar until creamy and fully combined. Taste and add more sugar if
    needed. 
  3. Spread the topping over the cool cheesecake using an offset
    spatula.
  4. Transfer to the refrigerator and chill for 24 hours.

This Recipe adapted from >>>> Click Here


Cheesecake Factory Original Cheesecake Copycat Recipe. There are any Cheesecake Factory Original Cheesecake Copycat Recipe in here.