cheesecake factory : The Restaurant Recipe Blog

May
16
2012

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This past weekend I made the most delectable breakfast for my family and boy was it a hit!  If you’ve ever tried the French Toast Napoleon at The Cheesecake Factory, then you already know how rich and yummy this dish is.

They take 3 thick slices of egg bread and soak them in their signature batter then cook until golden brown.  The secret to this dish is to let the bread soak in the batter for 10 minutes.  This creates a crispy outside with a luscious velvety inside.  The addition of strawberries and glazed pecans give this dish a wonderful flavor and texture.

I’ll warn you now, this French toast is devilishly delicious and very filling!

Enjoy!

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New Secret Recipe
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The Cheesecake Factory French Toast Napoleon


2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated

Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.

Drizzle melted butter onto a pancake grill or large sauté pan.

Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).

When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the

French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.

Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate.

Serve warm maple syrup on the side. Bon appétit.

French Toast Batter:

4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon

Put all ingredients into a blender and blend together for a few seconds or until smooth.

Serves 2

Source: Good Day New Yor

Until Next Time… Be Well!

Kind Regards,

Ron

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0 Comments
Dec
22
2011

Hope you are having a great week.

We have an exciting opportunity for you to be part of copycat recipe history!

For the past week, we have been trying to crack the code on this new dessert recipe from The Cheesecake Factory.

After several attempts, we think we have finally nailed it, but would like your opinion.  Please try out this recipe and let us know what you think.
Your feedback may be used in the final version of the recipe and you’ll get credit for helping to crack the code on this copycat masterpiece :-).

Enjoy!

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New Secret Recipe
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The Cheesecake Factory – Hershey’s Chocolate Bar Cheesecake

Cheesecake Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

2 cups Hershey’s Milk Chocolate Chips

To prepare the cheesecake:

Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.

Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 10-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

Spread a layer of frosting on top of one chocolate cake.

Using edges of foil as handles, remove cheesecake from pan and peel away foil.  Carefully layer the cheesecake on top of the frosted cake.  If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.

Spread some chocolate frosting on top of the cheesecake layer.

Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.

Makes 1 (10-inch) cheesecake.

Photo Source: The Cheesecake Factory

Until Next Time… Be Well!

Kind Regards,

Ron

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