The Cheesecake Factory™ Cheesecake Recipe
The Cheesecake Factory is certainly known for a lot of great dishes, but the one that got it started is the amazing cheesecake itself. When The Cheesecake Factory™ started the founders, Oscar and Evenlyn Overton were selling some of the best cheesecake exclusively to local restaurants when they decided to branch out and start their own restaurant. Today they’re consistently rated as one of the best places to spend an evening with friends as well as one of the most requested restaurant recipes.
My wife and I recently ate at The Cheesecake Factory™ and decided to split and entree and then order our own desserts. We both walked out completely stuffed. If you’ve ever eaten there, you’ll know the portions at The Cheesecake Factory™ will blow you away.
Unfortunately, as large as the serving is, it’s still almost $10 for a slice of cheesecake and for that amount of money, you could cook an entire cheesecake at home for your family.
Please don’t be intimidated by the idea of cooking a cheesecake. It’s not as hard as you’ve heard. Just follow the instructions step-by-step and you’ll be fine. In fact, if go to my Cheesecake Factory Pumpkin Cheesecake, you’ll see a video where my daughter, 9 years old at the time, cooked a fabulous cheesecake, pretty much, on her own. She’s a very talented future chef, but I think you’ll see, it’s something you can probably do as well.
|The Cheesecake Factory™ Cheesecake Recipe
- ¼ cup pecans chopped fine
- ¼ cup walnuts chopped fine
- ¼ cup almonds chopped fine
- ¾ cup crushed vanilla wafers
- 2 tablespoons melted butter
- 1½ lbs cream cheese (do not use low fat)
- 1⅓ cups sugar
- 5 large eggs
- 16 ounces sour cream
- ¼ cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice (or try using 1 tsp of lemon zest)
- Let all of the cheesecake ingredients sit out on the counter while you're making the crust. This will allow them to get to room temperature before you begin working with them.
- Place all of the nuts along with the vanilla wafer crumbs into a large bowl.
- Drizzle the melted butter over the top of the mixture and mix by hand.
- Lightly butter a 9" springform pan
- Press the crust mixture into the pan making sure you don't let it get too think in the corners.
- Do your best to make the sides even, about 1½" up the sides of the pan and then set aside.
- Pre-heat the oven to 325 degrees.
- Using an electric mixture on LOW (this is very important) beat the cream cheese until light and fluffy.
- Continue mixing on LOW while you slowly add the sugar to the cream cheese.
- Continue mixing on low while you add one egg at a time, beating after each egg.
- Add flour, vanilla and lemon juice (or zest) and mix on low.
- Add in the sour cream and mix on low until completely blended.
- Pour the mixture into the springform pan.
- Bake the cheesecake on the top rack of the 325 degree oven for 1 hour 15 minutes.
- Once the timer goes off, prop your oven door open, turn off the oven and let the cake sit inside the oven for 1 hour.
- Remove from the oven and let your cheesecake cool in the refrigerator for 24 hours.
- Keep in mind, the longer you let this sit in the refrigerator, the better it's going to taste. So don't rush it.