Cheese Cake Factory Cheese Cake Recipe

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Why This No Water Bath Method Works

Copycat Cheesecake Factory Cheesecake recipe | Original Cheesecake | Julia Pacheco

Everybody says you need to use the water bath method when you bake a cheesecake or else it’s going to puff up and crack. Well, guess what? That is totally wrong!

I’ve been making cheesecakes for years and never once have I used a water bath for my baked cheesecakes. I’ve made this big whole cinnamon roll cheesecake, pecan cheesecake bars, and our top hit mini cheesecakes and regardless of their shape and sizes, none of them was made using the water bath.

I’m going to share with you my secrets on how to make baked cheesecakes without the water bath.

  • Less mixing – Mix the ingredients the least possible at every stage in the recipe. Mixing too much will incorporate air into the mixture and will make the cheesecake puff up while baking. And then as it cools down it’s going to shrink and that different textures will cause the cheesecake to crack.
  • Low temperature – The most crucial part in not using the water bath for baked cheesecakes. We want to cook the cheesecake very slowly . Not only the cheesecake will not crack but it will also have the smoothest texture.
  • Chocolate Cookie Crust Ingredients

    OREO Cookies: You can use any chocolate sandwich cookies, but my favorite brand happens to be OREO. If you are not an OREO fan, you can substitute graham crackers to make a graham cracker crust and follow the same directions for the OREO crust.

    Butter: To make the chocolate cookie crust, you can use either salted or unsalted butter. Either will work just fine.

    Salt: There is only a pinch of salt called for to make this crust and is used to help enhance the flavor.

    How To Freeze Leftovers:

  • Preferably, freeze the Cheesecake Factory Original Cheesecake BEFORE you top it with sour cream.
  • First, cool the cake and after that refrigerate it for at least 6-8 hours.
  • Then, wrap it tightly with aluminum foil and after with plastic freezer wrap, or place in a heavy-duty freezer bag.
  • You can also wrap and freeze individual slices.
  • Properly stored, it will maintain the best quality for about 2 to 3 months.
  • Thaw overnight in the fridge one day before serving.
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    What Equipment Will You Need For Cheesecake Factory Original Cheesecake

    • Bowl You can combine the cracker crumbs with butter in a large mixing bowl. Beat the eggs in a small bowl before adding them to the mixer containing the cream cheese mixture.
    • Springform Pan Use a 9-inch springform pan to bake the cheesecake.
    • Spatula Combine the ingredients for the crust and spread them in the bottom of the pan using a spatula. You can use a spatula to add the cream cheese filling to the crust.
    • Spoon Level the cream cheese filling and the topping over the cake using the spoon.
    • Mixer Blend the ingredients together in the mixer for the cream cheese filling.
    • Pan Use a large pan to make the water bath for the cheesecake.
    • Oven You cant bake this cake without an oven. Make sure you preheat the oven and keep the water bath warm in it while making the cheesecake filling.
    • Foil Wrap the foil around the bottom of the pan before placing it in the water bath. Foil locks the heat and retains the moisture.

    How To Prevent Cracks In A Cheesecake

    The Cheesecake Factory® Dulce de Leche Caramel Cheesecake
    • First, make sure that all the ingredients are at room temperature and well combined after being mixed.
    • Adding flour or/and cornstarch to the cheesecake batter. Add about 1/3 cup of flour and/or 1 tablespoon to 1/4 cup of cornstarch to the batter together with the sugar.
    • Also, avoid opening the door oven while baking the cheesecake.
    • Watch it closely to avoid overbaking it. For that, keep an eye on it and when the sides are puffed and the center of the cake is just slightly wobbly, it means its done.
    • In addition, cooling it in the oven, with the door slightly cracked is also very important. Because the sudden change in temperature can cause cracks.
    • Baking it in a water bath, its one of the most successful techniques to avoid cracks on it .

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    My Honest Review Of The Cheesecake Factorys Recipe

    This cheesecake is amazing. The crust is perfectly crisp and has a strong cinnamon flavor that pairs nicely with the base without overpowering it. I also liked that it came all the way up the sides of the cheesecake, making each slice feel substantial.

    The filling itself was super smooth and creamy, and not too sweet. The tang of the cream cheese came through and cut all of the sugar, making the cheesecake taste light. My only complaint is that I wish it had just a touch of salt in it. Just 1/4 teaspoon of kosher salt could have elevated the filling to a whole new level and helped further balance the sweetness of the sugar.

    The sour cream topping that gets spread on top of the baked cheesecake was also a pleasant surprise. It gave the cheesecake a smooth, professional finish and hid any imperfections from baking. It also gave the cheesecake an additional hit of tang and slight sourness that paired well with the base. Every component helped balance the cheesecake, and the combination of the three elements came together perfectly. This is a recipe I will definitely make again. Maybe this really is the recipe The Cheesecake Factory uses.

    Cheesecake Factory Strawberry Cheesecake

    Crunchy, crisp graham cracker crust around velvety, tangy, classic cheesecake and topped with gooey, sweet, fresh strawberry topping and fluffy clouds of pipped whipped cream. Whether you love the classic restaurant chain Cheesecake Factory Strawberry Cheesecake or you just love a solid cheesecake recipe – this one is for you!

    Best of all, you dont have to get all dressed up! You can go ahead and eat your restaurant-quality cheesecake topped with fresh strawberry sauce in the comfort of your own home in your pajamas!

    Am I speaking from experience on that? Well, yes, yes I am

    But seriously, your girl loves a solid Cheesecake Factory copycat recipe – just like this brown bread that tastes just like the one they serve there! Or this sparkling version of the strawberry martini. OR this red velvet cheesecake. So good, no reservations required.

    Cheesecake is one of my favorite desserts to make. It’s sweet but also tangy and easier than making a fancy layer cake!

    If you love a classic New York style cheesecake , need a gluten free crust option, or if mint chocolate is your favorite flavor combo, I got you!

    But this new one, the fresh strawberry topping with the classic vanilla cheesecake, shes my favorite and soon to be yours too!

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    How To Assemble The Cake:

    • Step 1 Cut the round portion of the cakes off the top of the red velvet cakes with a serrated knife to make the cakes level.
    • Step 2 Place 1 of the red velvet cakes on a serving platter or cake stand. Then top it with the cream cheese frosting.
    • Step 3 Carefully remove the ring from the springform pan and flip the cheesecake upside down onto the frosted layer of the red velvet cake. Then remove the bottom of the springform pan and the parchment paper.
    • Step 4 Top the cheesecake layer with cream cheese icing as well. Place the 2nd red velvet cake on top and evenly spread the remaining frosting on the top and the sides of the cake.
    • Step 5 Shave the white chocolate and place the white chocolate shavings onto the sides of the cake.
    • Step 6 Cover and chill the cake until you are ready to serve and enjoy!

    Making Our Sweet Strawberry Glaze Topping

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    Cheesecakes are still delicious even if its plain. However, you can make it even better by drizzling some strawberry sauce. Strawberry glaze poured on top of the classic sour cream topping is a flavor combination that you have to taste.

    The strawberry glaze in this recipe consists of simple ingredients. Thus, preparation is convenient and simple. The strawberry glaze combines fresh strawberries with the sweetness of sugar, and the zest of the lemon juice. Subsequently, it is then mixed with cornstarch and water to achieve its jam-like consistency. This strawberry glaze recipe is all about blending until its smooth, and then simmering to get the desired thickness.

    Finally, set aside to cool and pour the glaze on top of the cheesecake. This is the part where your strawberry cheesecake will look extra heavenly as the glaze topping decorates the cheesecake with its beautiful red sauce.

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    Creating The Perfect Crumbly Crust For This Copycat Cheesecake Factory Cheesecake

    To make the base, you’ll need a food processor, blender, or a plastic bag and a rolling pin. We want to crush 2 tablespoons of sugar with all of the graham crackers until they resemble an even, small coarse crumb. Be sure not to process them too far and turn them into dust.

    The sugar crumb mixture gets combined with ¾ cups of melted butter that’s 1 and ½ sticks, unsalted. With a fork or a silicone spatula stir the crumbs around until all the butter has been absorbed and all the crumbs are moistened. They should clump when you pinch them together, but not seem too wet or greasy. If they do, you can create more crumbs and add them a tablespoon at a time to absorb any excess.

    How To Swirl The Caramel Pecan Turtle Cheesecake

    Pour 2/3 of the cheesecake filling into the spring form pan over the top of the crust.

    Divide the remaining 1/3 cream cheese filling in half and place in two bowls.

    Mix the melted chocolate chips in with the batter in one medium bowl.

    Add the caramel sauce to the second bowl of batter and mix together.

    Drop the chocolate and caramel cheesecake batter by alternating spoonfuls into the pan.

    Swirl them in with a knife to create the marbled look.

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    Cheesecake Factory Red Velvet Cheesecake Recipe:

    If you love Red Velvet Cake and Cheesecake than this copycat recipe is for you. Cheesecake Factory cheesecake is always so delicious and my favorite is their red velvet cheesecake. Now I can make it at home by starting with a red velvet cake mix.

    This cake starts with a layer of red velvet cake, then a layer of cream cheese frosting, a cheesecake layer and more red velvet cake. All topped with a delicious frosting that is made from scratch.

    This Red Velvet Cheesecake is perfect for all your special occasions. We love to make for Valentines Day, Christmas and Birthdays. Dont let the many steps keep you from making this delicious recipe. It is definitely worth it.

    Pop That Copycat Cheesecake Factory Cheesecake In The Oven

    The Cheesecake Factory Dulce de Leche Caramel Cheesecake

    Once the filling is in, we need to knock some of the bubbles out, or they’ll appear on the surface of our final baked cheesecake. To do this, just gently drop the springform pan on a firm, sturdy surface like your kitchen counter. No more than an inch or two off the table, and firmly enough to see the bubbles rise to the surface, repeat two or three times.

    Then carefully open your oven, and gently set the springform pan into the middle of the preheated pan.

    Next pour in the hot water. Be very careful not to splash up the sides or over the edge of the springform pan. Pour the water in a slow steady stream near the edge of the pan, until it comes up halfway on the springform pan.

    Close the oven, and bake for 15 minutes. Then drop the temp to 350°F and bake for another 55 minutes.

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    How To Slice A Cheesecake:

  • Run a sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing it.
  • Then, wipe the knife clean and run it under hot water before making another cut.
  • An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.
  • Cheesecake Factory Key Lime Cheesecake Recipe Tips And Notes

    Substituting Lime Juice for Key Lime Juice

    You can substitute lime juice for key lime juice equally, at a ratio of 1:1.

    Keep in mind though, lime juice tastes a bit different than key limes, so the dish may not taste quite the same. If youre using regular limes and want to improve the flavor, you could add a teaspoon or so of lime zest as well.

    Is key lime cheesecake sour?

    It isnt sour, but it is a bit tart! If you prefer a sweeter flavor, you might want to add a bit more sugar to the cheesecake filling and/or to the whipped topping.

    How to Prevent Baked Cheesecake from Cracking

    If you find your cheesecakes are constantly cracking, crumbling, and coming out dry, then you are likely baking them too long.

    Its pretty easy to overbake a cheesecake. To properly conduct a jiggle test, gently tap or shake the springform pan. When just the center wobbles, then the cheesecake is done! If you wait till the whole thing is firm, then its almost always going to be too dry.

    Another way to prevent cracks in your Cheesecake Factory key lime cheesecake is to bake it more slowly and evenly, by using a water bath. Check out my lemon cheesecake recipe post to learn how to set up and use a water bath for baked cheesecakes.

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    Unmolding And Serving A Perfect Copycat Cheesecake Factory Cheesecake

    To unmold a cheesecake, first use a thin offset spatula or knife to gently separate the crust from the pan. Then unlatch it and remove the outer ring. You may wish to use a spatula to clean up the edges for appearance purposes.

    If you’d like to transfer it off of the bottom disc, you can use a long offset spatula to wiggle between the parchment and the pan. Use a few sturdy spatulas or a thin metal pizza peel to lift the cheesecake off of it and onto your desired platter. The cheesecake is HEAVY so be careful doing this, it’s totally fine to leave it on the base!

    When you’re ready to slice, get a tall container of hot water ready, and place a sharp metal knife in it. Once the knife is warm, wipe it dry carefully and slice into the cheesecake. Repeat for each slice. This comfortably serves 12 to 15 people!

    How To Make Fresh Strawberry Cheesecake

    Creamy Chicken Madeira – (Cheesecake Factory Copycat Recipe)

    There are 4 different parts to the recipe – the crust, the cheesecake filling, the strawberry topping, and the whipped cream garnish. During the down time while the cheesecake is baking and chilling you can get a lot of the prep work for the other parts done.

    So while this recipe might seem like a lot to take on, it’s no more work than a traditional layer cake. Its also 10000% worth the effort and everyone that eats your cheesecake will say so.

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    How Do You Make Cheesecake Factory Original Cheesecake Copycat Recipe

  • Prep: First, prepare the cheesecake pan, and the ingredients to have everything on hand. Make sure to cover the outside of the pan with a large piece of foil.
  • Preheat oven: Also, preheat the oven to 325 degrees F.
  • Crust: After that, combine graham cracker crumbs with the rest of the crust ingredients in a large bowl and stir. Afterward, press the crumb mixture into the bottom of the pan and also up the sides. Next, chill the nut crust.
  • Cheesecake layer: Start by beating cream cheese until light and fluffy, and add the sugar little by little. After that, add the eggs one at a time, followed by cornstarch and all-purpose flour. Scrape the sides of the bowl and add vanilla extract and sour cream.
  • Add to pan: When the filling is ready add it on top of the chilled crust.
  • Bake: Finally, bake it in a preheated water bath until the top of the cheesecake turns puffy on the side and looks settled.
  • Cool: Once done baking, cool it in the oven with the door slightly open, and after that transfer it to a wire rack.
  • Topping: Next, add the sour cream topping on top of the baked cheesecake.
  • Chill: After that chill it for at least 8 hours.
  • Serve: Before removing the pan ring, run a sharp knife along the edges. Slice the cake onto a serving platter and slice. Serve it chilled with whipped cream and berries on the side.
  • How To Bake The Cheesecake

    Fill the pan with enough hot water to go half way up the spring form pan.

    Place the foil wrapped pan into a large roasting pan.

    Place the roasting pan in the oven and bake at 325 degrees for 90 minutes.

    After 90 minutes, leave the cheesecake in the oven, but prop open the door about one inch.

    Let the cheesecake cool in the oven for about an hour. Cooling the cheesecake this way, helps prevent cracking.

    Remove the cheesecake from the oven and cover loosely with foil.

    Refrigerate for at least 4 hours but ideally over night.

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    Make The Graham Cracker Crust

    Make your graham cracker crust by pulsing the graham crackers in a food processor until finely ground or placing the crackers in a food storage bag and rolling over them with a rolling pin.

    Transfer the crumbs to a mixing bowl and mix in the granulated sugar. Melt the butter. Using a fork, slowly pour in the melted butter while tossing the graham cracker crumbs until all the crumbs are completely coated. The crumbs shouldnt be dry but the mixture should not be mushy wet either.

    TIP:Use the flat side of a measuring cup to press the graham cracker crust down evenly on the bottom of the pan and up the sides.

    Bake the crust and let cool.

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