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.
The Cheesecake Factory Original Cheesecake
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.
Yield: 12 Servings
Cost per Serving: $1.23
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Amount per serving
- Calories: 519
- Fat: 39g
- Saturated fat: 21g
- Protein: 10g
- Carbohydrate: 34g
- Fiber: 0g
- Cholesterol: 183mg
- Sodium: 423mg
- 1 1/2 cups graham cracker crumbs
- 1/4 teaspoon ground cinnamon
- 1/3 cup melted margarine
- 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
- 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 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.
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