Cheesecake (The Cheesecake Factory)

Here’s an approximation of a classic New York-style cheesecake that resembles the one served at The Cheesecake Factory.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs (about 12 graham crackers)

• 1/4 cup granulated sugar

• 1/2 teaspoon ground cinnamon (optional)

• 1/2 cup (1 stick) unsalted butter, melted

  
  

For the cheesecake filling:

• 4 (8 oz) packages cream cheese, softened

• 1 ¼ cups granulated sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 4 large eggs, room temperature

• 2 cups sour cream, room temperature

• 2 tablespoons all-purpose flour

• 1/2 cup heavy cream, room temperature

For the topping (optional):

• Fresh whipped cream or berries (optional)

Instructions:

For the crust:

1. Preheat the oven to 325°F (163°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper for easy removal.

   
   

2. Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the mixture is evenly moistened.

   
   

3. Press the mixture into the pan: Press the crumb mixture into the bottom of the prepared pan to form an even crust. Use the back of a spoon or a flat-bottomed glass to press it down tightly.

   
   

4. Bake the crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

   
   

For the filling:

1. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.

   
   

2. Add the sugar, vanilla, and salt: Mix in the sugar, vanilla, and salt. Continue beating until fully combined and smooth.

   
   

3. Add the eggs: Add the eggs one at a time, beating on low speed after each addition, until just combined. Do not overmix.

   
   

4. Add the sour cream and heavy cream: Add the sour cream, heavy cream, and flour, and mix until smooth and creamy.

   
   

5. Pour into the crust: Pour the cream cheese mixture over the cooled graham cracker crust in the springform pan.

   
   

Baking:

1. Bake the cheesecake: Place the springform pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.

   
   

2. Turn off the oven: Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar to cool gradually. This helps prevent cracking.

   
   

3. Cool completely: After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.

   
   

Serving:

1. Remove from the springform pan: Once chilled, carefully remove the cheesecake from the springform pan.

   
   

2. Optional topping: Serve with fresh whipped cream, fruit, or your favorite topping.

   
   

Enjoy your delicious homemade cheesecake, inspired by The Cheesecake Factory!