I made this cake with my niece over the weekend. It was easy to follow and it had a good flavor, however here are two things about this recipe. 1st thing is the water evaporated out the pan before the cheesecake was done. When I cut and served the cake it was just fine and 2 you may want to double the cinnamon because i couldnt taste it all. besides that very worthy of a special occasion.
The Cheesecake Factory Original Cheesecake
Terrylady1 Posted: 08/05/10
clarkskitchen Posted: 11/13/10
i did this recipe once and will do this recipe again.i made three cheescakes the same way but different variations , its a great recipe, its like you baught it out of a restaraunt,
2bakersinca Posted: 09/09/11
Made this recipe with my 13 year old daughter. A great recipe that covered many baking dynamics. We added 1 tsp lemon zest and a 1/2 tsp fresh lemon juice to the filling. Also, we added additional cinnamon and a 1/2 tsp of nutmeg to the crust. We found the crust recipe wasn't enough for the springform pan, and had to make another 1/2 crust recipe to cover the bottom and 1/2 up the side of the pan. Made this for a birthday party and received rave reviews. I will definitely make it again!
ArizonaLee Posted: 11/06/11
To be honest, this was the first from scratch desert I have ever made. I made 1.5 times the crust recipe, doubled the cinnamon, and added fresh nutmeg, due to what others have said. I also made a strawberry reduction for a topping, from another recipe on this site. This cheesecake was absolutely amazing to everyone I served it too, including myself. The one thing I will change next time, is slightly less butter, and nutmeg in the crust (it tasted a little like Christmas). To think prior to this I had never heard of a springform pan, or baking in a water bath, I could not believe how good it was.
NaaCmm Posted: 12/26/12
what can i use instead of sour cream? or how can i use the easiest way to make sour cream at home? acctually i've made it by my own sour cream (cream + emon juice) and that was perfect but i want to know if there is any sour cream receip suggested by you
Justterri Posted: 12/27/13
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.