The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.
FILLING:
Ingredients:
Crust:- 1 1/2 cups graham cracker crumbs
- 1/4 teaspoon ground cinnamon
- 1/3 cup unsalted butter or margarine, melted
FILLING:
- 4 (8 oz.) packages cream cheese, softened
- 1 1/4 cups sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 5 large eggs
- TOPPING:
- 1/2 cup sour cream
- 2 teaspoons sugar
Instructions:
- Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
- Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
- Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
- Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
- Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
