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Cheesecake

August 3, 2014

1 Cheesecake (20)

This is the recipe that the Cheesecake Factory uses for their famous mouth watering cheesecake.  It does take time to let the ingredients come to room temperature, takes 2 hours and 15 minutes to bake, and tastes better if you give it time to season……BUT….it is totally worth the wait!!!

This cheesecake is topped with the Strawberry Topping found in this blog under the Fruit tab.

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CRUST:

1  1/2 cups graham cracker crumbs (10 1/2 sheets)

Crush graham crackers in a zip lock bag.  Using a heavy mug helps.

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1/4 tsp. cinnamon

Combine the graham cracker crumbs and cinnamon in a medium bowl.

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1/3 cup butter, melted

Mix in the melted butter with a fork.

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Line a 9-inch spring form pan with parchment paper.

I had a hard time getting the parchment paper to stay, so I used some clips around the edge.

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Press the crumbs into a 9-inch spring form pan that has been lined on the bottom and sides with parchment paper.

Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and up the sides and inch or two.

Put the crust in the freezer while you are preparing the filling.

FILLING:

All the filling ingredients should be at room temperature.  This takes several hours.  

Preheat oven to 325 degrees.

1  1/2 pounds cream cheese (3 large packages)

Beat the cream cheese on low speed until light and fluffy.  Keep the mixer on low the entire time.

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1  1/3 cups sugar

Add the sugar a little at a time and continue beating until creamy.

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5 large eggs

Add one egg at a time and beat after each egg.

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1/4 cup flour

2 tsp. vanilla

2 tsp. lemon juice

Add flour,vanilla and lemon juice, mix well.

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16 oz. sour cream

Add cream cheese and beat well.

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Pour cream cheese mixture into the spring form pan.

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Place on the top rack in the middle of the oven.  Bake for 1 hour and 15 minutes.

When the time is up, turn the oven off, prop open the oven door and leave cheesecake in the oven for one hour.

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Remove from oven and let cool – then refrigerate for 24 hours.

IMPORTANT TIP:   A cheesecake should season.  The wait is worth it.  The flavors ripen and become enriched.

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FULL RECIPE WITHOUT PICTURES —

CRUST:

1 1/2 cups graham cracker crumbs (10 1/2 sheets)

1/4 tsp. cinnamon

1/3 cup butter, melted

Combine the graham cracker crumbs and cinnamon in a medium bowl.

Mix in the melted butter with a fork.

Press the crumbs into a 9-inch spring form pan that has been lined on the bottom and sides with parchment paper.

Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and up the sides and inch or two.

Put the crust in the freezer while you are preparing the filling.

FILLING:

1  1/2 pounds cream cheese (3 large packages)

1  1/3 cups sugar

5 large eggs

16 oz. sour cream

1/4 cup flour

2 tsp. vanilla

2 tsp. lemon juice

All the filling ingredients should be at room temperature.  This takes several hours.

Preheat oven to 325 degrees.

Beat the cream cheese on low speed until light and fluffy.  Keep the mixer on low the entire time.

Add the sugar a little at a time and continue beating until creamy.

Add one egg at a time and beat after each egg.

Add flour,vanilla and lemon juice, mix well.

Add cream cheese and beat well.

Pour cream cheese mixture into the spring form pan.

Place on the top rack in the middle of the oven.  Bake for 1 hour and 15 minutes.

When the time is up, turn the oven off, prop open the oven door and leave cheesecake in the oven for one hour.

Remove from oven and let cool – then refrigerate for 24 hours.

IMPORTANT TIP:   A cheesecake should season.  The wait is worth it.  The flavors ripen and become enriched.

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