Cheesecake Factory Recipes

[Anonymous]

Welcome to the Cheesecake Factory Secret Recipe Archive

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[Anonymous]

The Cheesecake Factory Banana Cream Cheesecake

20 vanilla sandwich cookies
¼ cup margarine, melted
24 oz cream cheese, softened
2/3 cup granulated sugar
2 tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tspn vanilla extract

Preheat oven to 350°F.

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" 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°F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost setbsp 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.

[Anonymous]

The Cheesecake Factory Bleu Cheese Dressing

2 shallots, very finely minced
2 tbsp vegetable oil
2 oz crumbled blue cheese
1½ cups buttermilk
½ tspn salt
12 cups gourmet salad mix / mixed baby greens (mesclun)

Combine all ingredients except greens and whisk until smooth or blend at low speed.

Chill.

When ready to serve, put 2 cups greens on each salad dish and top with dressing.

[Anonymous]

The Cheesecake Factory Cajun Jambalaya Pasta

4 oz butter
2 tspn Cajun spice mix
1 lb boneless, skinless chicken breasts, cut into small pieces
1 lb fresh linguini pasta
½ cup clam juice
2 oz green bell peppers, cut into thin strips
2 oz red bell peppers, cut into thin strips
2 oz yellow bell peppers, cut into thin strips
4 oz red onions, cut into thin strips
½ lb fresh medium shrimp, peeled, de-veined, tails removed
½ cup diced tomatoes

Place the butter into a saute pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.

While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.

Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.

Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.

Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.

Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

Serves: 4

[Anonymous]

The Cheesecake Factory Chicken Madeira


1 tbsp olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices

Madeira Sauce:

2 tbsp olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tbsp butter
¼ tspn ground black pepper

Heat up 1 tbsp olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼" thick. Sprinkle each fillet with salt and pepper.

Saute the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bitbsp Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce.

Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

With the heat still on medium, add two tbsp of oil to the skilletbsp Add the sliced mushrooms and saute for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about ¼ of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tbsp of Madeira sauce over the chicken.

[Anonymous]

The Cheesecake Factory German Chocolate Cheesecake


24 oz cream cheese, softened and cut into chunks
½ cup granulated sugar
2 eggs
¼ cup dairy sour cream
1 tspn vanilla extract

Chocolate Cake:

4 oz unsweetened chocolate
½ cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tspn vanilla extract
1 ½ cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)

Chocolate Glaze:

½ cup semi-sweet chocolate chips
2 tbsp whipping cream

German Chocolate Topping:

2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tspn vanilla extract
1 cup flaked coconut
1 cup chopped pecans


For Cheesecake: On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

For Chocolate cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.

With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 ½" springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425°F oven for 15 minutes.

Reduce oven temperature to 350°F and continue baking 55 to 60 minutes.

Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping.

Refrigerate until serving time. Garnish with whipped cream, if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended.

Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

[Anonymous]

The Cheesecake Factory Key Lime Cheesecake

1¾ cups graham cracker crumbs
5 tbsp butter, melted
1 cup sugar
3 x 8 oz packages cream cheese, softened
1 tspn vanilla
½ cup fresh lime juice, about 5 limes worth (If using key limes or juice, use half as much)
3 eggs
whipped cream

Preheat the oven to 350°F.

Combine crumbs, butter and 1 tbsp sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.

When the crumb mixture seems ready, press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Then, place the pan in the preheated oven and bake for about 5 minutes. Remove and set aside.

Do not turn off the oven.

In large bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with electric mixer until smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Once ready, pour filling into crust.

Place the pie in the oven and bake for 60 to 70 minutes. If top is turning light brown, then the pie is done. Remove from the oven and allow to cool until room temperature. Then, put the pie into the refrigerator to chill.

Once chilled, remove the pan sides and cut. Serve with whipped cream.

[Anonymous]

The Cheesecake Factory Luau Salad

1 lb mesculin mix
1 lb grilled chicken breasts, sliced into thin strips
8 oz red bell peppers, sliced into thin strips
8 oz yellow bell peppers, sliced into thin strips
8 oz fresh green beans, blanched, cut into 3" pieces
8 oz cucumber slices
4 oz red onion, cut into small pieces
8 oz fresh mango, cut into small pieces
1 tspn kosher salt
¼ tspn ground black pepper
1 cup balsamic vinaigrette
¼ cup seasoned rice vinegar
¼ cup granulated sugar
1 tspn sesame oil
8 x 6" egg roll wrappers, fried crisp
4 oz sweet and sour sauce
4 oz macadamia nuts, toasted and chopped
1 tbsp sesame seeds, toasted
4 oz carrots, peeled, sliced into 1" thin strips
1 oz green onions, sliced into 1" thin strips


Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Brush a little sweet and sour sauce onto each crispy egg roll wrapper.

Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.

Sprinkle the macadamia nuts and sesame seeds all over each salad.

Garnish each salad with some thin sliced carrots and green onions.

Serves 4.

[Anonymous]

The Cheesecake Factory Pasta with Mushroom Bolognese


6 oz spaghettini, cooked al dente, drained and kept warm
2 oz olive oil
1 oz carrots, minced
1 oz yellow onion, diced to ¼" thickness
4 oz mushrooms, diced to ¼" thickness
½ tspn kosher salt
¼ tspn black pepper, freshly ground
1 tbsp garlic, minced
1 tspn fresh thyme, chopped
2 oz Madeira wine
10 oz marinara sauce
1 oz butter
1 oz Parmesan cheese, grated
2 tspn parsley, chopped

In a saute pan over medium-high heat, bring olive oil to a light sizzle.

Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.

Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.

Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle ½ oz Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.

Serve immediately.

Makes 6 to 8 servings.

[Anonymous]

The Cheesecake Factory Pumpkin Cheesecake

1½ cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 x 8-oz packages cream cheese, softened
1 tspn vanilla
1 cup canned pumpkin
3 eggs
½ tspn cinnamon
¼ tspn nutmeg
¼ tspn allspice
whipped cream, for serving

Preheat the oven to 350°F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill itbsp

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this pointbsp Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

Serve with a generous portion of whipped cream on top.

Serves 8.

[Anonymous]

The Cheesecake Factory Pumpkin Ginger Cheesecake

4 tbsp butter
¾ cup graham cracker crumbs
½ cup crushed gingersnaps
1 tbsp brown sugar (or your favorite substitute)
1 tspn cinnamon
1 cup heavy cream, chilled
24 oz cream cheese, softened
1 ½ cups granulated sugar
3 large eggs
1½ cups mashed pumpkin
¾ tspn ground cinnamon
¾ tspn powdered ginger
1½ tspn ground cloves
¼ cup pecan halves

Preheat the oven to 325°F.

To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.

For filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well.

Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crustbsp Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan.

Bake for 60 to 70 minutes.

Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.

Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.

[Anonymous]

The Cheesecake Factory Romano Chicken

2 chicken breasts
½ cup flour
2 tbsp Romano cheese, you can use Kraft in a jar
salt and pepper
1 egg, beaten
2 tspn water

Whisk together the egg, and the water.

Pound out chicken breasts to, at most, ½" thick.

Season the flour with salt and pepper, and coat the chicken lightly.

Then dip in egg, and cover with shredded Romano.

Place in frying pan on medium high, with a little bit of oil.

Cook until golden brown.

[Anonymous]

The Cheesecake Factory Sweet Corn Tamale Cakes

Salsa Verde

2 tomatillos, chopped (remove papery skin)
1 x 4 oz can mild green chilies
1 green onion
2 tbsp fresh cilantro
1¼ tspn granulated sugar
¼ tspn ground cumin
¼ tspn salt
pinch ground black pepper

Southwestern Sauce

½ cup mayonnaise
1 tspn white vinegar
1 tspn water
¾ tspn granulated sugar
½ tspn chili powder
¼ tspn paprika
pinch cayenne pepper
pinch onion powder
dash salt
dash garlic powder

Tomato Salsa

1 medium tomato
1 tbsp minced Spanish onion
1 tbsp fresh cilantro, minced
¼ tspn lime juice
½ small fresh jalapeno, minced
dash salt
dash ground black pepper

Cakes

1½ cups frozen sweet corn
½ cup (1 stick) butter, softened
3 tbsp granulated sugar
pinch salt
½ cup corn masa (corn flour)
2 tbsp all-purpose flour

Garnish

¼ cup sour cream
½ avocado, chopped
2 tbsp fresh cilantro, coarsely chopped


Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.

Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.

Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand.

Measure ½ cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about ¼" deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a crisscross patter (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Serves 4.

[Anonymous]

The Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake

crust

1½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted

filling

½ cup raspberry preserves
¼ cup water
4 x 8 oz pkgs cream cheese
1¼ cups granulated sugar
½ cup sour cream
2 tspn vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks

garnish

2 oz white chocolate, shaved
whipped cream

Preheat oven to 475 degrees.

Place a large pan or oven-safe skillet filled with about ½" of water into the oven while it preheats. This will be your water bath.

Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave.

Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.

Measure 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers ( with the filling scraped out ) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, 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 in the water bath. Put the crust in your freezer until the filling is done.

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.

Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.

Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.