Cheesecake
Factory Original Cheesecake Copycat Recipe
prep time:
30 MINS
cook time:
1 HR
total
time:
1 HR 30 MINS
Cheesecake Factory Original
Cheesecake Copycat Recipe so you can make it at home anytime you crave it. This
is a luxurious and creamy cheesecake with a graham crust and sour cream
topping.
Ingredients
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.
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