Cheesecake Factory Cheesecake
I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.
Reviews
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To minimize cracks, put a shallow pan of water on the bottom rack. Also, this style cheesecake is assuming a large 3" deep cheesecake pan, as opposed to a normal pie pan; a pie pan will hold way less and cook way faster. Also, make sure top rack is just above bottom rack, lower from the heating element is better. This helps keep the top light and even for almost every cheesecake recipe on the market. -
This is the only recipe I use to make cheesecake, although I do make some alterations like doubling the crust recipe and putting the pan in a water bath to stop the cracks. I don't know why a reviewer said it's not as good as a Cheesecake Factory cheesecake. It's perfectly sweet and creamy if you follow the directions properly. Having ingredients at room temp is important and will make a difference in the cake's outcome. Beating sugar a little at a time and eggs one at a time makes a difference, too. If you rush to get this in the oven, you won't have as nice a cheesecake as you're expecting.
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I made this cheesecake a few days ago... I actually used about three different recipes. I added vanilla bean to half and cocoa to half. Ended up with a very pretty cheesecake, topped it with caramel and chocolate to make it a turtle cheesecake. It's gorgeous and so good!
About 15 minutes into baking it, I realized the sour cream was still sitting on the counter :(
But it still turned out amazing! Thanks for a great recipe. I will make a gain.
I also took a few other reviewers advice and doubled the crust. -
My neighbor made this for my father's on his birthday and it was the best cheesecake I have ever had in my entire life!!!!!!
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If you've never had Cheesecake Factory you'll love it. If you have, it won't measure up. I also recommend you double the crust ingredients since I didn't and it nearly wasn't enough crust to accommodate all the batter. It does taste better with age, so allow 1-2 days before dipping in. Fluffy and all, but lacked a certain sweetness, creaminess and smoothness Cheesecake Factory Cheesecake has. My guests nor I were really impressed. Hit or miss for me.
