The Cheesecake FactoryŽOriginal Cheesecake
I apologize, I put Marie Callender, got goofed up.
Here is the recipe you want. I had to go thru disks to find it.
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The Cheesecake FactoryŽOriginal Cheesecake
by Todd Wilbur
Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 61 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.
The secret to producing beautiful cheesecakes just like the restaurant is to use a water bath in the oven. The water surrounds your cheesecake to keep it moist as it cooks, and it prevents ugly cracking. You'll also start the oven very hot for just a little while with this clone, then crank it down to finish it. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without any fuss.
Crust
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine
4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
Topping
1/2 cup sour cream
2 teaspoons granulated sugar
Optional Garnish
whipped cream
1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.
Makes 12 servings.
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