Cheesecake Factory Cheesecake

Cheesecake may just be the perfect holiday dessert! Why might you ask? Well basically because I said so. But also because this one isn’t super sweet so after the heavy meal it is just the right amount. Plus you can make it even more decadent if you choose by making a chocolate or caramel sauce, or maybe even a cranberry sauce. Oh man I am making myself want some of this stuff. And in addition to those great things cheesecake needs to season in the fridge so making it a day before is necessary and two days is even better. Freeing your time and oven up for other things the day of the main event!

Now I have never been a huge cheesecake fan other than when on a rare occasion we would go to the Cheesecake Factory. I love their cheesecakes, oh the variety! I would always try to recreate theirs and something was always off. Until a friend gave this recipe to me and I worked with it until perfection was achieved. Again this is just a base recipe, feel free to add toppings or stir in you flavors of choice. This recipe adapts very well to being creative! I am thinking chocolate chips, or pumpkin, or possibly apples and caramel! 

Cheesecake Factory Cheesecake

Crust

½ cup of each finely chopped pecans, almonds, and walnuts

2 cups finely chopped vanilla wafer

3 TBSP Salted Butter Melted

In a food processor grind all ingredients and add melted butter pulse together until the mixture looks like wet sand. Pour mixture into a 9 inch round spring form pan, press into the bottom and bring up the sides. This will be a rather thick crust. Set aside.

Filling

1 ½ lbs cream cheese (full fat)

1 1/3 cup Sugar

5 Large Eggs

16 oz Sour Cream

¼ Cup Flour

2 teaspoons Vanilla

½ lemon (zest and juice)

It is very important that all these ingredients are at room temperature; this will help make a smooth and silky final product.  In a stand mixer beat your cream cheese with a paddle attachment until light and fluffy gradually adding in the sugar. You need to keep your stand mixer on medium to low through the entire mixing process. Add eggs one at a time making sure each one fully incorporates before adding the next. Add flour, vanilla, lemon juice and zest mix well. The last thing you should add is the sour cream, stir until combined. Pour mixture on to crust.

Oven should be pre-heated to 325 degrees. Place a small pan of water on the lowest shelf in the oven. Before placing spring form pan in the oven wrap the bottom with aluminum foil. Place pan on the middle shelf of the oven and bake for 1 hour and 15 minutes. When baking is complete, turn the oven off and prop open the oven door for at least 1 addition hour. After this hour take cake out and place in refrigerator for a minimum of 24 hours.