Cheesecake Factory Cheesecake
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.
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.
- 2 teaspoons vanilla extract
- 1/4 cup flour
- 2 teaspoons lemon juice
- 1 filling
- 1/4 cup pecans finely chopped
- 1/4 cup almonds finely chopped
- 1/4 cup walnuts finely chopped
- 3/4 cup vanilla wafer finely chopped
- 2 tablespoons butter melted
- 1 1/2 lbs cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- Carbohydrate 101.905654374837 g
- Cholesterol 2105.16740984 mg
- Fat 289.851793532849 g
- Fiber 1.67088542073652 g
- Protein 86.9235671113358 g
- Saturated Fat 151.497485727844 g
- Serving Size 1 1 Serving (1145g)
- Sodium 2793.75973879077 mg
- Sugar 100.2347689541 g
- Trans Fat 39.9440839460341 g
- Calories 3312 calories
Step-by-step
- 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.
- Cheesecake: All above ingredients should be at room temperature before your begin.
- Start by beating the cream cheese until light and fluffy.
- Keep the mixer on a low setting throughout the beating and mixing process.
- Add the sugar a little at a time and continue beating until creamy.
- Add one egg at a time and beat after each egg.
- When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
- Add the sour cream last and beat well.
- Pour cream cheese into the spring pan.
- Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
- When time is up, turn off oven, prop open oven door and leave in oven for one hour.
- After one hour, remove from oven.
- Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Using cold dairy is the single most common error bakers make when attempting dense-style cheesecakes. Protein structures in cream cheese fail to emulsify correctly if chilled, producing stubborn lumps rather than a uniform batter. Bringing cream cheese, eggs, and sour cream to a true room temperature guarantees the fats and proteins bond seamlessly during the mixing phase. Keeping the mixer speed low prevents excess air incorporation, which eliminates surface cracking caused by expanding bubbles during baking.
The Science of Structure and Crust
Combining finely chopped pecans, almonds, walnuts, and vanilla wafers creates a toasted lipid barrier that absorbs moisture from the filling without becoming soggy. Butter binds these crumbs together when pressed firmly against the interior of a nine-inch springform pan. Starch from the quarter cup of flour reinforces the egg proteins, adding structural integrity so the dense dairy mass holds its shape cleanly when sliced. Acidity from the lemon juice reacts with dairy casein, subtly tightening the protein network to yield a velvety mouthfeel.Thermal Management and Curing
Baking at 325 degrees Fahrenheit provides gentle thermal energy that cooks the interior without browning the top. Turning off the heat and propping the oven door open for one hour allows internal temperatures to drop gradually, halting rapid contraction. Transferring the chilled dessert to the refrigerator for twenty-four hours permits complete retrogradation of starches and fats, solidifying the final texture before service. Doubling the crust ingredients works well for bakers preferring a thicker bottom layer, provided the pan depth accommodates the adjustment.
