Cheesecake Recipe – Famous Mouth Watering Cheesecake

This is the cheesecake factory recipe, their famous mouthwatering cheesecake. In the world of cheesecake, this is the caviar of cheesecakes.

 

Ingredients:

**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**

 

Crust:

• 1/4 cup finely chopped pecans
• 1/4 cup finely chopped walnuts
• Finely chopped almonds: 1/4 cup
• 3/4 cup finely chopped vanilla wafers
• 2 tablespoons melted butter

 

Filling:

• 1 1/2 lbs cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice

 

Directions:

 

Crust Directions:

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 Directions:

• All the filling ingredients should be at room temperature.

 

• Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

 

• Add the sugar a little at a time and continue beating until creamy.

 

• You can Add one egg at a time and beat after each egg.

 

• Add flour, vanilla and lemon juice, mix well.

 

• Add the sour cream and beat well.

 

• Pour cream cheese mixture into the springform pan.

 

• Place on the top rack in the middle of a 325 degree F preheated the oven for one hour and 15 minutes.

 

• When time up turns oven off, prop open oven door and leave in oven for one hour.

 

• Remove from oven and let cool then refrigerate for 24 hours.

 

• Remember this important tip: A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

 

**The crust recipe below is for those who prefer a crust without nuts**

 

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ teaspoon ground cinnamon
• 1/3 cup melted margarine

 

Directions:

•  Combine the graham cracker crumbs and cinnamon in 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 into the bottom of the pan and about 2/3 the way up the side.

 

•  Put the crust in your freezer until the filling is done.

 

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