Original Cheesecake Factory Cheesecake
User Reviews
5
Original Cheesecake Factory Cheesecake
Description
This cheesecake starts with a pressed crust of finely chopped pecans, almonds, walnuts, and vanilla wafers mixed with melted butter, pressed about 1.5 inches up the sides of a springform pan. The filling blends softened cream cheese with sugar, eggs, sour cream, flour, lemon juice, and vanilla. The ingredients are mixed gently on a low speed to maintain a light texture while avoiding excessive air that can cause cracks.
Baked at 325°F for 1 hour and 15 minutes, the cheesecake is then left in the oven with the door propped open for an hour to cool gradually, which helps the creamy custard set firmly without cracking. Afterward, it is further cooled before refrigeration. The result is a creamy, smooth cheesecake with a buttery, nutty crust and subtle lemon and vanilla notes.
This cheesecake serves well sliced on its own or with fruit toppings. It’s a classic dessert that pairs well with coffee or tea and is suited for celebratory meals or as an indulgent treat.
Ingredients
Crust
- 1/4 cup pecans finely chopped
- 1/4 cup almonds finely chopped
- 1/4 cup walnuts finely chopped
- 3/4 cup vanilla wafers finely chopped
- 2 tablespoons butter melted
Cheesecake Filling
- 1 1/2 pounds cream cheese
- 1 1/3 cups sugar
- 5 egg
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
Instructions
Cheesecake Crust
- Blend all the nuts and chopped vanilla wafers into the melted butter and press the mixture into a buttered springform pan. Line the mixture about 1 1/2” up the sides of the pan and set aside.
Cheesecake Filling
- Keep your mixer on the low setting throughout the mixing process. Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until the mixture is creamy. Add one egg at a time and beat after each egg.
- When the eggs have been mixed into the cream cheese, add the flour, lemon juice, and vanilla and mix well. Lastly, add the sour cream and beat well.
- Pour the cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven and bake for 1 hour and 15 minutes. When the baking is finished. Turn off the oven. Prop open the oven door and let the cheesecake sit in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool enough to put into the refrigerator for 24 hours. A cheesecake should be allowed to season in order for the flavor to ripen and become enriched. The wait will be worth it!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 116mg | 39% |
| Sodium | 212mg | 9% |
| Potassium | 152mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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