Name: Copycat Cheesecake Factory Original Cheesecake
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Cooking spray -; 18 graham crackers (2 sleeves), finely crushed -; 6 tbsp. sugar -; 12 tbsp. (1 ½ sticks) butter,melted -; 4 (8 oz.) blocks of cream cheese, softened to room temperature -; 1 c. sugar -; 4 large eggs -; 1 tsp. vanilla extract -; 3/4 c. sour cream -; 2 tbsp. all-purpose flour -; 1/4 tsp. kosher salt -; 1 lb. strawberries, hulled -; 1 tsp. cornstarch -; 1/4 c. water -; 1/4 c. sugar -; juice of half a lemon -

Copycat Cheesecake Factory Original Cheesecake

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Cheesecake Factory Original Cheesecake

1. Cooking spray -

2. 18 graham crackers (2 sleeves), finely crushed -

3. 6 tbsp. sugar -

4. 12 tbsp. (1 ½ sticks) butter,melted -

5. 4 (8 oz.) blocks of cream cheese, softened to room temperature -

6. 1 c. sugar -

7. 4 large eggs -

8. 1 tsp. vanilla extract -

9. 3/4 c. sour cream -

10. 2 tbsp. all-purpose flour -

11. 1/4 tsp. kosher salt -

12. 1 lb. strawberries, hulled -

13. 1 tsp. cornstarch -

14. 1/4 c. water -

15. 1/4 c. sugar -

16. juice of half a lemon -

How to cook deliciously - Copycat Cheesecake Factory Original Cheesecake

1. Stage

Preheat oven to 325°, and grease an 8" or 9" springform pan with cooking spray.

2. Stage

Make the crust: In a large bowl, combine graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Press evenly into the bottom and up the sides of the prepared pan. Set aside.

3. Stage

Make the filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar at medium speed until smooth and fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and sour cream. Add flour and salt and beat until just combined.

4. Stage

Pour the filling over the crust. Cover the bottom of the springform pan with aluminum foil, then place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Carefully transfer the pan to the oven.

5. Stage

Bake cake until just slightly jiggly, or center registers 145°F on a digital thermometer inserted to a depth of 2-inches, about 1 hour 30 minutes. Turn the oven off, prop oven door open, and let cool for 1 hour. Finally, transfer to the fridge and chill until the cake is completely cool, 5 hours and up to overnight.

6. Stage

While the cake cools, make the glazed strawberries: Whisk cornstarch and warm water in a small bowl until totally combined. In a medium saucepan, add strawberries, sugar, lemon juice, and cornstarch slurry.

7. Stage

Over medium heat, bring mixture to a simmer. Cook until the liquid has thickened to a syrupy texture and it coats the strawberries. Transfer to a bowl, cover with plastic wrap, and chill until ready to serve.

8. Stage

To serve: top each slice with a few glazed strawberries and a swirl of whip cream