Me: What should I make for dessert?
Joshua: CHEESECAKE!!!!
The Cheesecake Factory’s Cheesecake is the crème de la crème
of all cheesecakes! And now, you can create & enjoy their mouth watering
dessert in the comfort of your own home!!
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 1/4 teaspoon ground cinnamon
- 1/3 cup melted margarine
Filling Ingredients:
- 4 8-ounce pkgs. cream cheese
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 5 eggs
Directions:
- Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath.
- Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
- Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
- Remove the crust from the freezer and pour the filling into it.
- Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
- When the cheesecake has cooled, cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Top with fruit, caramel, CHOCOLATE shavings, or whatever your heart desires <3
Mmmmmm… enjoy!
Recipe courtesy of Todd Wilbur, “Top Secret Restaurant Recipes 2,” Plume Books.
