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The Cheesecake Factory Original Cheesecake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 5 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup melted margarine
  • 4 pkg. (8 ounce each) cream cheese
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 5 eggs
  • Topping
  • 1/2 cup sour cream
  • 2 teaspoons granulated sugar
  • Optional Garnish
  • Whipped cream
make it
1. Preheat oven to 475 degrees F. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

2. Combine graham cracker crumbs and cinnamon into a medium bowl. Mix in melted margarine. Press the crumb into a 9-inch springform pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.

3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and pour the filling into it.

4. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees F, then turn the oven down to 350 degrees F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.

5. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours.

To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.
Notes
The secret to producing beautiful cheesecakes just like the restaurant is to use a water bath in the oven. The water surrounds your cheesecake to keep it moist as it cooks, and it prevents ugly cracking.

You'll also start the oven very hot for just a little while with this clone, then crank it down to finish it.

I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without any fuss.
Average Rating  (5)
Rated  by chelsea15 on 4/15/2008 it is my new cheesecake recipe... sooo good! better than the family recipe! just like at the restaurant! thankx sooo much!
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