Cheesecake Factory Original Cheesecake Recipe

[left-of-center2012]

http://www.myrecipes.com/recipe/cheesecake-factory-original-cheesecake

The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon.
Try this copycat version, from the book Top Secret Restaurant Recipes 2

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup unsalted butter or margarine, melted

FILLING:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 large eggs

TOPPING:
1/2 cup sour cream
2 teaspoons sugar

How to Make It
Step 1
Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.

Step 2
Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

Step 3
Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

Step 4
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

Step 5
Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

[blaze]

1. Yum!!! nt

[dem in texas]

2. Easy Cheese cake recipe

Cheese Cake Pie

This is a old recipe that I have been making since the 1970”s or earlier. It is easy to make and has that good cheese cake taste. I have baked this pie hundreds of times. The original recipe called for a small 7 oz can of evaporated milk. Now the small size can holds 6 oz, so I adjusted the recipe to call for 2/3 cup evaporated milk

Ingredients:
2 eggs
1/2 cup sugar
2 tablespoons all purpose flour
1 8-oz package cream cheese (at room temperature)
2/3 cup evaporated milk
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
9 inch graham cracker crust (purchased)

Preparation:
In mixing bowl, beat eggs until thick and yellow. Add sugar and flour beating until well blended. Set aside.

In larger bowl, beat cream cheese with a small amount of the evaporated milk. Continue beating until smooth. Add remaining evaporated milk, lemon juice and lemon peel, mix until well blended.

Pour egg mixture into cream cheese mixture, mix just until well blended.

Pour mixture into pie crust. Bake at 325 degrees for 25 to 30 minutes until firm. Cool on wire rack. Chill several hours or overnight before serving. Serve with fresh sliced strawberries or other fruit.

Make chocolate swirl Pie – Purchase a 9” chocolate cookie crumb crust

Melt 2 tablespoons butter – Let cool (don't add cocoa while warm or the chocolate will “seize”.

When butter is cool, add 7 tablespoons cocoa, mixing well.

Divide the batter into two parts 2/3 1 part, 1/3 other. To the 1/3 part, add the chocolate butter mixture, mix well. If chocolate is thick, add little of the cheese cake batter to thin the chocolate mixture before stirring into the batter.

Spoon batter into pie crust, alternating the plain cheese batter with the chocolate batter. (I used small measuring cups). Once all batter is in pie crust, use table knife and run through batter to make swirls. Bake as directed.

[locks]

3. Been making cheesecake since 1951 in the same springform pan

from a great recipe on the Zweiback box. Delicious, better than any I've had at Cheesecake Factory. Can't find Zweiback anymore. little ones loved to chew on it when they were teething. I think it was discontinued because it was too easy to choke on. Now I use graham crackers.

[left-of-center2012]

4. Zwieback is available oline @ Walmart, eBay, etc

Check this link https://tinyurl.com/y99ore6q