Copycat Cheesecake Factory Cheesecake
from https://www.thespruceeats.com/
The Cheesecake Factory offers over 30 cheesecake flavors, but it's the classic original that makes us swoon. This cheesecake is perfect for lovers of a classic vanilla cheesecake or those seeking a blank canvas for fruity toppings like cherry pie filling or berry compote. It features a thin layer of lightly sweetened sour cream topping, which gives the top of the cheesecake an appealing shine while hiding any cracks that may form during baking.
The cheesecake should be set around the edges but slightly jiggly in the center, like gelatin, as overbaking is a leading cause of cracking.
This recipe adds a thin layer of sour cream to the top after the cheesecake has baked. I think it should have a final baking. Some methods suggest that for a "no-bake" topping, you can add the sour cream mixture directly to the cooled, set cheesecake, but a quick bake provides the classic, glossy finish.
- Timing: Remove the cheesecake when the center is still slightly jiggly. Leave the oven on.
- Cooling: Let the cheesecake rest for 10–15 minutes, while the cheesecake is still warm, to deflate slightly before adding the topping.
- The Mixture: Whisk 2 cups sour cream, 1/4 cup sugar, and 1 tsp vanilla until smooth. (This recipe uses a smaller amount and doen't bake it.) Spread on top of the cheesecake.
- Final Step: Bake for 5–10 minute to set the topping, but don't brown it. Let the cheesecake cool gradually to avoid cracks, then refrigerate for at least 8 hours.
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
5 tablespoons butter, melted
For the Filling:
4 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 large eggs
[1/4 teaspoon kosher salt}
For the Topping:
1/2 cup sour cream
2 teaspoons granulated sugar
Preheat the oven to 475 F. Place a large pan (such as a roasting pan) filled with 1/2 inch water in the oven.
Make the crust. Mix together the graham cracker crumbs and cinnamon in a medium bowl. Add the butter and mix in until the graham crackers resemble wet sand.
Press the crumb mixture into bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around the bottom of the pan and freeze until the filling is prepared.
Make the filling. Use an electric mixer to beat the cream cheese, sugar, sour cream, and vanilla together in a large bowl until smooth and creamy. Make sure to scrape down the sides of the bowl.
Whisk the eggs in a medium bowl before adding them to the cream cheese mixture. Beat just until the eggs are incorporated, taking care not to overbeat.
Remove the crust from the freezer and pour in the filling. Carefully place the cheesecake into the preheated water bath.
Bake for 12 minutes. Lower the oven temperature to 350 F and bake until the top of the cheesecake turns golden, 50 to 60 minutes. Remove the cheesecake from the water bath to a wire rack to cool completely.
Make the topping. In a medium bowl, combine the sour cream and sugar. Spread the mixture over the cheesecake. Cover and refrigerate at least 4 hours before serving.
How to Store
Refrigerate leftover cheesecake in an airtight container for up to 5 days.
12 servings
