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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 8 servings The following items or measurements are not included below: 3/4 cup vanilla wafers |
||
| Calories 715 | ||
| Calories from Fat 497 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.3g | 85% | |
| Saturated Fat 29.9g | 149% | |
| Monounsaturated Fat 17.1g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 259mg | 86% | |
| Sodium 362mg | 15% | |
| Potassium 300mg | 8% | |
| Total Carbohydrate 43.4g | 14% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 34.4g | ||
| Protein 14.5g | 28% | |
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Cheesecake Factory Cheesecake
By: XAnnette
Jan 4, 2005
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.
SERVES 8
Ingredients
crust
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped walnuts
- 3/4 cup finely chopped vanilla wafer
- 2 tablespoons melted butter
Filling
- 1 1/2 lbs cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
Directions
1
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
Cheesecake: All above ingredients should be at room temperature before your begin.3
Start by beating the cream cheese until light and fluffy.4
Keep the mixer on a low setting throughout the beating and mixing process.5
Add the sugar a little at a time and continue beating until creamy.6
Add one egg at a time and beat after each egg.7
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.8
Add the sour cream last and beat well.9
Pour cream cheese into the spring pan.10
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.11
When time is up, prop open oven door and leave in oven for one hour.12
After one hour, remove from oven.13
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.14
A cheesecake should season.15
The wait is worth it.16
The flavor ripens and becomes enriched.
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Featured Reviews for This Recipe
From: sweetcakes
On Apr 19, 2009
I made this recipe as stated, it did get a couple of small cracks on the side..no biggie. The nut crust I felt tasted great but I'm not sure I would go through the trouble again, I just think the gram cracker crusts tast similiar enough to not go through the extra effort. I did like the flavor of the cheesecake, very nice flavor. Thanks for posting!
From: Lindsey loo
On Apr 14, 2009
This cheesecake was PERFECTION and believe me, I have had my share of bad cheesecake recipes in my day. Velvety smooth, no cracks, great flavor. A+ We made this recipe GLUTEN FREE. Here are the changes: 3/4 cups of your favorite crushed GF graham cracker style cookies instead of vanilla wafers, and 1/4 cup brown rice flour instead of wheat flour. Also, make certain the brands of sour cream and cream cheese have no wheat ingredients in them My family had no clue it was gluten free. I will be making this over and over. Thank you for sharing.
From: MelinOhio
On Nov 16, 2005
Made exactly as directed. This is so good, I love the cheesecake factory (and it cost $8.99 for a piece). This tasted even better 2 days later, thats as long as it lasted. Thanks for a great recipe, I am going to make another one next week for the holidays ( a few days ahead of course).
From: bykirk
On May 6, 2005
I made this for my friend's 30th birthday. A group of us ladies ate in before our night on the town and EACH one of us liked it (lotzzz!) I don't think the crust tastes like Cheescake Factory but I did like the nutty flavor/texture all the same. A keeper for sure! Thanks.
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