Cheesecake Factory Original Cheesecake Recipe
Cheesecake Factory original cheesecake has buttery crust made with cracker crumbs spiced up with cinnamon. The cheesecake filling is a creamy mixture of cream cheese, sour cream, eggs, and vanilla essence. Sugar add sweetness to the filling. This cake is topped with a layer of sour cream mixed with sugar.
Equipment
- Bowl
- 9-inch Springform Pan
- Spatula
- Spoon
- Mixer
- Pan
- Oven
- Foil
Ingredients
For Crust:
- 1 ½ cups Graham Cracker Crumbs
- ¼ teaspoon Ground Cinnamon
- ⅓ cup Unsalted Butter (or margarine, melted)
For Filling:
- 32 ounces Cream Cheese (softened)
- 1 ¼ cups Sugar
- ½ cup sour Cream
- 2 teaspoons Vanilla Extract
- 5 Eggs
For Topping:
- ½ cup Sour Cream
- 2 teaspoons Sugar
Instructions
- Add margarine butter to the graham cracker crumbs in a mixer. Make a smooth mixture and transfer it to a springform pan lined with parchment paper. Wrap aluminum foil around the bottom of the springform pan and place it in the freezer for a few minutes.
- Now, combine cream cheese with sugar, sour cream, and vanilla in a mixer. Beat eggs in another bowl and gently add these eggs to the cream cheese mixture in the mixer. Blend them again until a creamy smooth mixture is formed. Remove the crust from the freezer and pour in the cream cheese filling.
- Fill ⅔ of a large pan with hot water. Place the springform pan in this water bath and bake it in the preheated oven (475 F) for about 12 minutes. Reduce the heat to 350 F and bake it for further 60 minutes until the cheesecake turns golden. Top this cake (when it cools down0 with the mixture of sour cream and sugar. Refrigerate this cake for at least 4 hours.
Video
Nutrition
Calories: 497kcal | Carbohydrates: 33g | Protein: 8g | Fat: 38g | Cholesterol: 175mg | Sodium: 354mg | Potassium: 178mg | Fiber: 1g | Sugar: 27g
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