Cheesecake Factory Cheesecake

Cheesecake Factory Cheesecake

This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes we double the crust portion of the recipe just to have a thicker crust.

crust

1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

makes 8 servings
3 hours total (approx.) … 1 hr prep

Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake: All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.

When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

B-man :smiley:

I have been looking for the Cheesecake Factory lemon meringue cheesecake and at last at least found the original cheesecake recipe. Do you have the recipe for their new Lemon Meringue cheesecake?

It’s been ages since I’ve been to the Cheesecake Factory. I love cheesecakes; thanks for the recipe.

Directions are not detailed enough. Ok do you shut oven off, crack open the door and leave the cheesecake in the oven 1 more hour? Your recipe just says bake 1 hour 15 min and then open the door and leave it in.

Yes - after shutting off the oven this recipe calls for leaving the pie in the oven and cracking the door for an hour. Remove to rack to cool completely, then refrigerate 24 hours before serving. I hope this helps.

Is the flour used all-purpose or self-rising?
Thank you so much!
Trudy

It appears to me the flour is used for thickening so I would go with all purpose.

I have never used self-rising in a cheesecake filling - but maybe this will help you -

Although eggs are generally best for holding together the
ingredients of a successful cheesecake, there are several
other ingredients that can be used in addition or in place
of them. Flour and cornstarch also thicken the batter and
stabilize the moisture content.

FLOUR:

In most recipes, we indicate either all purpose flour or
self rising flour. The all-purpose flour can be either
bleached or unbleached and today usually comes pre-sifted.

If not, sift before measuring. Self-rising flour is
bleached flour to which has been added a leavening agent
such as baking powder. Whichever you use, remember to use
it judiciously. Too much flour will make the cheesecake
tough.

CORNSTARCH:

Finer than flour, cornstarch is more effective as a
thickening agent. As with the flour, too much cornstarch
will leave your cheesecake tough.

GELATIN:

Unflavored gelatin is commonly available in one-ounce
envelopes. It is a thickening agent that works best when
refrigerated, thus this is the basic ingredient in most of
the no-bake cheesecakes. It must be blended well with the
ingredients and completely dissolved. Too much gelatin
will make a rubbery cheesecake.