The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup unsalted butter or margarine, melted
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 large eggs
1/2 cup sour cream
2 teaspoons sugar
How to Make It
Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
Watched a segment on the morning news where they were at the Cheesecake factory. The Baker told the reporter that the one thing they do is prepare the batter and then they let it rest in the refrigerator overnight before they add it to the pan and bake it. Doing this lets most of the air out and you don't get a lopsided cake or ones that crack.
You may want to read the instructions a bit more carefully. They instruct you to lower the oven temperature to 350 degrees after 12 minutes. That may have been part of the downfall for you. I personally would probably not use the parchment.
I am a "newbie baker". After reading directions twice, and viewing on-line video I had no issues on my first attempt. I did add the optional recommendation: I made filling first and let it rest in refrigerator for 4 hours, before preheating oven and preparing crust.You may have followed directions explicitly. however your "problems may be operator error"1 Parchment only goes on bottom, not up the sides. 2 Overbooked top, did you lower oven temperature and use a water bath as directed?I did not make the suggested topping; in place I made a Raspberry/Chambord reduction to be ladled over individual servings.
Made this for Christmas Eve 2015. In short EVERYONE said it was the best cheese cake ever! Here's what I did. First, I actually made my own graham crackers ( http://www.ansonmills.com/recipes/439) and then turned them into the crust. When making the crust I added 2-3 T of sugar, used farm fresh butter instead of margarine and added 1/2 tsp cinnamon and some nutmeg. For the batter, I used farm fresh eggs, farm fresh butter, and organic sugar as well as the rest of the ingredients. I chilled the batter for several hours to prevent the cake from cracking. Baked as directed. I did not make or use the sour cream topper. I served chilled and plain and it was OUTSTANDING! Time consuming but worth it!
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