Cheesecake Factory Cheesecake

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Cheesecake Factory Cheesecake

 

 

Ingredients:

1/4 C. Finely Chopped Pecans

1/4 C. Finely Chopped Almonds

1/4 C. Finely Chopped Walnuts

3/4 C. Finely Chopped Vanilla Wafers

2 Tbsp. Melted Butter

9 " Springpan (coat lightly with butter)

 

Mix all nuts and vanilla wafer crumbs with melted

butter and press in the buttered spring pan, trying to

line the sides as much as possible about 1 1/2 " up the

sides of the pan, set aside.

 

Filling

1 1/2 lb. Cream Cheese

1 1/3 C. Sugar

5 Large Eggs

16 oz. Sour Cream

1/4 C. Flour

2 tsp. Vanilla

2 tsp. Lemon Juice

All above ingredients should be at room temperature

before your begin.

 

Preparation:

Start by beating the cream cheese until light and

fluffy. Keep the mixer on a low setting throughout the

beating and mixing process. Add the sugar a little at

a time and continue beating until creamy. Add one egg

at a time and beat after each egg. When eggs have been

mixed into the cream cheese add flour, vanilla and

lemon juice, mix well. Add the sour cream last and

beat well.

 

Pour cream cheese into the spring pan. Place on the

top rack in the middle of a 325 degrees preheated oven

for one hour and 15 minutes. When time is up, prop

open oven door and leave in oven for one hour.

After one hour, remove from oven. Let cool enough

before the cheesecake is put into the refrigerator for

24 hours. A cheesecake should season. The wait is

worth it. The flavor ripens and becomes enriched.

 

 

 

 

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