Ingredients
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-
1/4
-
1/4
-
1/4
-
3/4
-
2
-
-
1 1/2
-
1 1/3
-
5
-
-
-
-
-
Directions
Cheesecake Factory Cheesecake,I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.,I have made this cheesecake several times for work parties and for family gatherings. Everyone loves this cheesecake. There are never any leftovers. I follow the recipe exactly. I do add strawberries and drizzle chocolate over the top. I have also used this recipe to make cheesecake cupcakes and I have added pecans to the cheesecake to make a pecan cheesecake. The picture in this post is this recipe in half to make two 8 inch cheesecakes. This cheesecake makes a 10 inch cheesecake that is very thick. This recipe always turns out perfect.
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Steps
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1
Done
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Crust: Mix All Nuts and Vanilla Wafer Crumbs With Melted Butter and Press Into a 9 Inch Buttered Springform Pan, Trying to Line the Sides as Much as Possible About 1 1/2" Up the Sides of the Pan, Set Aside. |
|
2
Done
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Cheesecake: All Above Ingredients Should Be at Room Temperature Before Your Begin. |
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3
Done
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Start by Beating the Cream Cheese Until Light and Fluffy. |
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4
Done
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Keep the Mixer on a Low Setting Throughout the Beating and Mixing Process. |
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5
Done
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Add the Sugar a Little at a Time and Continue Beating Until Creamy. |
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6
Done
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Add One Egg at a Time and Beat After Each Egg. |
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7
Done
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When Eggs Have Been Mixed Into the Cream Cheese Add Flour, Vanilla and Lemon Juice, Mix Well. |
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8
Done
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Add the Sour Cream Last and Beat Well. |
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9
Done
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Pour Cream Cheese Into the Spring Pan. |
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10
Done
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Place on the Top Rack in the Middle of a 325 Degrees Preheated Oven For One Hour and 15 Minutes. |
