Cheesecake Factory Original
Cheesecake
This
cheesecake is amazing. The crust is perfectly crunchy and has a strong cinnamon
flavor that goes well with the base without overpowering it. I also liked that
it happened all along the sides of the cheesecake, giving each slice a
substantial feel.
Ingredients
Cheesecake
crust:
- 1 teaspoon cinnamon
- 1/4 cup walnuts (finely chopped)
- 1 stick unsalted butter (melted)
- 1/4 cup almonds (finely chopped)
- 1 cup graham cracker crumbs
- 2 tablespoons white granulated sugar
Cheesecake
filling:
- 2 tablespoons cornstarch
- 2 cups white granulated sugar
- 1/4 cup all purpose flour
- 5 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 6 packages 8 ounces each full fat cream cheese (room temperature)
- 16 ounces full fat sour cream (room temperature)
Topping:
- 1/4 cup white granulated sugar
- 2 cups full fat sour cream
Instructions
First, preheat
the oven to 325 degrees Fahrenheit.
Then, adjust
the upper rack so that it is positioned in the middle of the oven.
Cheesecake
crust:
Finely chop
the nuts or add them to the food processor.
Add all the
ingredients to a large bowl and stir until well combined.
Press the
mixture into a 10 1/2 inch buttered springform pan. Using a measuring cup,
press the crust and try to line the sides towards the middle of the edges of
the mold, set aside.
Refrigerate
at least 20 minutes.
Cheese cake
filling:
Make sure all
the ingredients are at room temperature before you start.
In the bowl
of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese
until light and fluffy at medium-low speed.
Add the
sugar a little at a time and continue beating until it is well combined and
creamy.
Add the eggs
one by one and beat after each addition until they are well combined.
Mix the
cornstarch with the flour and add to the dough, whisk until smooth.
Be careful
not to mix too much.
Add the
vanilla extract.
Add sour
cream and beat well, stopping to scrape the sides and bottom of the bowl.Pour the
cheesecake batter into the prepared springform pan.
Cook:
Bake in the
preheated oven for one hour and 15 minutes.
Try not to
open the oven door. At the 60-minute mark, check to see if the cheesecake is
finished. A small area in the center should swing slightly and the edges should
be swollen and light golden brown.
Turn off the
oven and open the oven door and let the cheesecake cool in the oven for an
hour.
Cooling:
After an
hour, remove from the oven and place on a cooling rack for about 2 hours, until
the cheesecake is cold enough to be transferred to the refrigerator.
In a medium
bowl, whisk together over sour cream on medium-low speed and sugar until creamy
and well combined. Taste and add more sugar if necessary.
Spread the
filling on the fresh cheesecake using an offset spatula.
Transfer to
the refrigerator and refrigerate for 24 hours.
Happy
Cooking Time.
