Cheesecake Factory Cheesecake

Cheesecake Factory Cheesecake

6 February, 2009 || CopyKat Recipes, Dessert

This cheesecake is based from the one that you can purchase from Sam’s Wholesale Club. You will find the nut crust quite unusual.

1/4 C. Finely Chopped Pecans
1/4 C. Finely Chopped Almonds
1/4 C. Finely Chopped Walnuts
3/4 C. Finely Chopped Vanilla Wafers
2 Tbsp. Melted Butter
9″ Springpan (coat lightly with butter)

Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.

Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
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, 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.

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Comments

One Response to “Cheesecake Factory Cheesecake”
  • Catherine says:
    February 20, 2010 at 3:57 pm

    Best. Cheesecake. Ever. My first cheesecake using this recipe was too dry, so I have reduced the cooking time by 15 min. to only 1 hour, and WOW! This cheesecake is awesome, and my family and friends will attest to that! You can use a traditional graham cracker crust and it is still the best.

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