Monday, May 30, 2011

Cheesecake Factory Cheesecake

The Jewish holiday of Shevuot is  coming and one of the delicious foods, we eat is cheesecake.  From home to home, we find different kinds of cheesecakes, some plain, others elaborate.  I plan to make a fancier one but then, I revert back to a nice plain cheesecake, rich in flavor and creaminess.  This year, I made the Cheesecake Factory cake.  It has a nut crust made with three different nuts which is yummy.  It needs more crust so that it is thicker but it is good.  I didn't want to cut the cake so I don't  know what the filling tastes like.  I was going to slice strawberries and put them on top but I decided to make a nut topping.  I took some cinnamon, sugar and nuts and sprinkled the combination on top.

Tia from Buttercream Barbie posts a monthly list of Copy Cat recipes.  This is for her.





Copycat


Cheesecake Factory Cheesecake  (adapted)

Ingredients:  Servings:  8

Crust:
·       1/4 cup of each, finely chopped pecans , walnuts and almonds
  • 3/4 cup finely chopped gluten-free ladyfingers
  • 2 tablespoons Canola oil
Filling:
  • 1 1/2 lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoon pure vanilla extract
  • 2 teaspoons lemon juice
Method:
  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



Sweet Indulgences SundayMingle Monday
Tasty Tuesday  3

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    9 comments:

    1. Yum, Chaya! My sister has requested I make cheesecake soon, and I'll probably be using this recipe! It looks great!

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    2. Thanks for linking up your CF recipe, Chaya.

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    3. The very look of that cheese cake is driving me nuts ~ I want to taste some right NOW :D
      Thanks a lot for linking to bookmarked event :)
      US Masala

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    4. CF is a fav joint of ours and this cheesecake looks outstandingly delicious!

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    5. There's nothing better than a good homemade cheesecake.

      I'd like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/06/02/mini-peach-cobblers/

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    6. Cheese cake is my hubby's weakness, this one looks perfect. Thanks for sharing with hearth and soul hop.

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    7. thanks for linking to Tasty Tuesday! Come back and link up again this week. http://nap-timecreations.blogspot.com/
      I'm featuring you this week!

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    8. I love cheesecake and yours sounds so interesting with the ladyfingers. I would love to have a piece right now. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

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