Monday, August 2, 2010

Cheesecake Factory Cheesecake

You’ll make this recipe during your quest to conquer the cheesecake factory’s flavor and luscious texture. Their cheesecakes have a light, creamy feel to them but still have an unexplained denseness that makes them rich but not heavy. 

This recipe has the right rich flavor but not the Cheesecake factory’s texture. Still good none the less, but the quest continues. I do love this recipe’s crust. It doesn’t taste overly nutty, despite 3 different kinds of nuts. They balance each other well and taste divine with the graham crackers and butter. 

Don’t be scared of the lemon juice- it does not make it taste lemony. Just adds needed freshness. It did not taste eggy, but had that egg richness so if you’re not into that, you could use one less egg. I’d say this recipe’s texture was a combination of Hershey’s, Junior’s , and Tyler Florence’s with a medium denseness. I made whipped cream and raspberry sauce to top it off.  

Cheesecake Factory Cheesecake

1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped graham crackers
3 tablespoons melted butter

You can process all the ingredients in a food processor or blender to finely chop. Mix all ingredients together and press into the bottom and 1 1/2 inches up the sides of a springform pan. Set aside.

24 ounces cream cheese, room temperature
1 1/3 cup sugar
5 large eggs, room temperature
16 ounces sour cream, room temperature

1/4 cup flour
2 teaspoons vanilla
2 teaspoons lemon juice

Preheat oven to 325 degrees F. All above ingredients should be at room temperature before you begin for a lump-free, creamy cheesecake.

In the bowl of a stand mixer, beat cream cheese on medium speed until light and fluffy. With the mixer on low speed, beat in sugar gradually until creamy. Beat in eggs, one at a time, mixing after each egg is added. When the eggs have been fully mixed into the cream cheese, add flour, vanilla and lemon juice, mix well. Then add the sour cream and mix until smooth. Pour cream cheese into the prepared springpan.

Tap the pan lightly on the counter to release any trapped air. Bake for one hour and 15 minutes. Cheesecake will be just slightly jiggly in the center. Open oven door and turn off the oven. Allow to slowly cool inside oven. Then remove from oven and let cool to room temperature. When fully cool, cover with plastic wrap and chill in refrigerator. 

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