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Cheesecake Factory(tm) Banana Cream Cheesecake

Today I have great secret recipe for another delicious cheesecake.  The banana cream cheesecake served at  The Cheesecake Factory is rich, creamy and full of fresh banana flavor.  This yummy cheesecake sits on top of a crust made of crushed vanilla sandwich cookies.  For the best results, make sure you use perfectly ripe bananas.  Save a few banana slices to use as a garnish on top.

We have many more secret recipes from The Cheesecake Factory on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(tm) Banana Cream Cheesecake
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

20 vanilla sandwich cookies
1/4 cup margarine, melted
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla

Preheat oven to 350 degrees. Place cookies in a blender; process with on/off pulse until finely crushed.  Add margarine; process with pulses until blended.

Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition.

Beat in bananas, whipping cream, and vanilla.

Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200 degrees (DO NOT forget to reduce temperature — very important) and continue baking 75 minutes or until center is almost set.

Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan.

Refrigerate cheesecake, uncovered, 6 hours or overnight. Allow cheesecake to stand at room temperature 15 minutes before serving.

Until Next Time… Be Well!

Kind Regards,

Ron

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The Cheesecake Factory Crusted Chicken Romano

Today’s secret recipe (shown below) is a wonderful chicken dish served at The Cheesecake Factory.  Their crusted chicken Romano is a tender breast of chicken coated with a Romano cheese crust and then pan fried to a golden brown.  This easy-to-follow recipe is perfect for a mid-week meal because it can be prepared in under 30 minutes.  Serve it with some steamed broccoli and your favorite pasta on the side.

We have many more chicken recipes on our forum for you to check out here.

Enjoy!

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New Secret Recipe
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The Cheesecake Factory Crusted Chicken Romano

2 chicken breasts, boneless, skinless
1/2 Cup flour
2 Tablespoon Romano cheese
salt
black pepper
1 egg, beaten
2 tsp. water
olive oil

Whisk together the egg and water.

Pound out the chicken breasts to 1/2 inch thick.

Season the flour with salt and pepper and coat the chicken lightly on both sides.

Dip the chicken in the egg and coat with Romano cheese.

Place in a frying pan over medium high heat with a little olive oil.

Cook until golden brown.

Serves 2

Source: Recipe4Living

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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The Cheesecake Factory Lemon Ricotta Pancakes

Today’s secret recipe is for a popular brunch dish from The Cheesecake Factory.  Their lemon ricotta pancakes are light and fluffy with just the right amount of sweetness.  Top them with some sliced strawberries and a light dusting of powdered sugar.

To create an enjoyable brunch, serve these pancakes with this rainbow fruit salad recipe from our forum: Go Here

Enjoy!

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The Cheesecake Factory Lemon Ricotta Pancakes

1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined.  Set aside.

Pour the buttermilk into another mixing bowl.  Add the eggs, vanilla and oil into the bowl.

Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk.  Using a wire whisk, gently stir the ingredients together until evenly combined.

Add the flour mix into the bowl with the buttermilk and ricotta cheese.  Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Makes 8 Pancakes

Source: The Cheesecake Factory
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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The Cheesecake Factory Shrimp Creole

Today’s secret recipe will show you how to make one of the popular dishes at The Cheesecake Factory.  This shrimp creole dish combines delicious shrimp and peppers with a spicy tomato based sauce, served with steamed white rice.

You can find easy instructions on how to prepare the spicy broth that is used in this recipe over on our forum: Go Here

Enjoy!

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The Cheesecake Factory Shrimp Creole

1 Tbl. Vegetable Oil
4 oz. Red and Yellow Peppers, diced 1/2″
2 oz. Yellow Onions, diced 1/4″
1 oz. Celery, minced
1/2 oz. Green Bell Peppers, 1/4″chopped
2 tsps. Garlic, minced
10 oz. Shrimp (medium), deveined, tail-off
1 tsp. Cajun Spice Blend
2 tsps. Rice Flour
4 oz. Roma Tomatoes, peeled, seeded, diced 1/2″
8 oz. Spicy Broth
4 oz. Tasso Sauce (optional)
1 oz. Green Onions, chopped 1/4″
8 oz. Steamed White Rice
2 tsps. Parsley, fresh, chopped

Place the shrimp into a small mixing bowl.  Sprinkle the blackening spice and rice flour over the shrimp, tossing together until the shrimp are evenly coated with the spicy flour.  Cover the bowl and set aside under refrigeration until needed.

Heat the vegetable oil in a non-stick sauté pan set over medium-high heat. Add the vegetables into the pan and cook until the vegetables are tender and well caramelized.

Add the garlic to the pan, stirring quickly to avoid burning.  Add the shrimp and tomatoes into the pan.  Stir the ingredients together until evenly combined.

Ladle the spicy broth and tasso sauce into the pan, gently stirring and tossing to incorporate. Continue to cook for approximately 2 minutes or until the sauce has thickened slightly and all of the ingredients are heated through. Toss together once or twice while cooking so that all of the ingredients cook evenly.

Add the green onions into the pan, stirring gently together until evenly combined.  Continue to cook the ingredients for another 5-10 seconds or until the shrimp are done.

Pour the shrimp creole into the serving bowls.   Place the white rice into the center area of the bowl on top of the shrimp creole.

Garnish each bowl of shrimp creole with a sprinkle of chopped parsley.

Serves 2

Source: The Cheesecake Factory

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Download this Free Kindle Ebook which provides you with 27 food “hacks” that will help you eat better and lose weight: Go Here

PPS- Join us on Facebook and get more recipes and freebies: Go Here

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