copycat cheesecake factory bread

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Cheesecake Factory Brown Bread Recipe

I can't really believe I kept going to,Cheesecake Factory all this time and I,could have made this bread right at home,that's right I'm talking about that free,chocolatey brown bread that you get,right when you take a seat at the,Cheesecake Factory it's the main reason,I went there anyways if you want to,learn how to make this bread stick,around and I'll show you how it's done,but before we get started if you'd like,to show some support consider,subscribing to my channel and hitting,that like button we're gonna start off,by making the yeast mixture first I like,to do this process separate because I,want to make sure that the yeast is,alive it's active and so that my hard,work doesn't go to waste,to make the yeast make sure we're gonna,take about 1 and 1/2 cups of water to,which we're gonna add about 1 tablespoon,of sugar and 1 packet of dry active,yeast stir everything up nicely and put,it to the side for 5 to 10 minutes or,until bubbles start forming then in a,bowl we're gonna take about 2 cups of,bread flour and 1 and 3/4 cups of whole,wheat flour by the way you could use,all-purpose flour instead of bread flour,it turns out fine sifting in slow motion,is optional I just did it because it,looks awesome in slow motion if you're,already used in making bread then you,might find this recipe a little,different because we add about a few,extra ingredients we want to start by,adding 2 teaspoons of salt 1 teaspoon of,instant coffee you can use more coffee,if you like a stronger flavor and about,2 teaspoons of cocoa powder at this,point you want to mix all your dry,ingredients then add about two,tablespoons of molasses we're gonna use,molasses for that added texture and malt,like sweetness this will give our bread,that distinct flavor,by the way molasses is a sugar,substitute it's created using sugar cane,you can easily find this at the grocery,store then add about 1/4 cup of honey I,really like this recipe because it,mostly uses all natural sugars at this,point start adding your yeast mixture it,should be bubbly and frothy yes mine if,you see the bubbles that means the yeast,is alive and active,then you want to start mixing it all up,you can use your hands but if you're,lazy like me you can use a mixer using,your hands I have to put in a lot of,effort with the mixer I get a consistent,result every single time if you're using,your hands knead the dough for 8 to 10,minutes if you're using a mixer then,knead for about 5 minutes on medium,speed during the mixing process add in,the butter adding the butter gives our,bread that nice soft texture once you're,done kneading the dough take it out of,the bowl and gently form a ball so that,it rises evenly on all sides add in some,oil so that during the rising period it,does not stick to the bowl then cover,your dough with either a cloth or a,cling wrap to prevent it from drying you,want to place it inside a warm place for,at least one hour I usually put mine,inside the oven with the light turned on,I think putting it inside the oven gives,it that right heat for it to rise evenly,after 1 hour you want to take out your,dough and lightly dusted with some flour,some people don't like to use flour,you could also wet your hands and work,the dough that way you want to knead,your dough for a good minute or two at,this step you're trying to remove any,air in the dough doing this will help,remove any air pockets and help make a,finer bread I cut this dough into four,smaller balls you can shave them in any,way you like I went for a small baguette,shaped bread to make a small baguette,roll your bread in a cigar shape here's,how I did mine there's no right or wrong,way to do this just do the best you can,if you mess up start over you should get,it eventually,this is almost like playing with,play-doh next we're gonna add some,oatmeal in a plate we're gonna top off,our bread with some oatmeal as that's,how it's done at the Cheesecake Factory,to apply the oatmeal first take some,water and apply it on top of your bread,then place your dough on top of the,plate for added measures sprinkle some,more oatmeal from the top so it adheres,properly once it's all said and done,this is how everything should look like,at this point we're gonna let it proof,for one more hour do not skip this step,as it's really important after 1 hour,the baguettes should look like this and,they're ready to get me you're gonna,bake this bread at 350 degrees,Fahrenheit or 180 degrees Celsius for,about 30 to 35 minutes once you take it,out from the oven wait at least 10 to 15,minutes before cutting the bread,and that's pretty much it for making,this read it's pretty straightforward,I couldn't resist so before filming this,shot I ate a piece of it but this is,what it looks like from inside it's nice,and soft usually I don't eat when I'm,filming but this was an exception I kept,eating this bread mainly because it was,so delicious oh and you really gotta try,it with butter this bread and butter,like made for each other I'm r

BETTER THAN THE CHEESECAKE FACTORY! | Honey Wheat Bread

BETTER THAN THE CHEESECAKE FACTORY! | Honey Wheat Bread

hi guys welcome back to my channel,today we're going to be making the,cheesecake factory,honey wheat brown bread this is my first,time,but they came out perfect and in my,opinion,taste even better if possible and are,also,a tad bit healthier it is a labor of,love,and takes a bit of time but so worth it,so let's get into it you're going to,need,some warm water uh some yeast,instant yeast and some sugar and then,we're going to be using a,stand mixer but you can also do this by,hand,then some bread flour whole wheat flour,salt,some instant coffee cocoa powder,and then for our wet ingredients we have,some molasses,some softened butter honey,and then cornmeal for the base and then,some rolled oats for,topping,and then we'll have some oil to line our,bowl later for our dough,so with yeast you're just gonna add two,teaspoons and a quarter teaspoon,to the lukewarm water along with a,tablespoon of sugar,you're just gonna mix that to combine,and set that aside,roughly about 10 minutes before it gets,bubbly,now in our mixer i already have two cups,of bread flour,and then to this you're also gonna add,one and three quarter cups of,whole wheat flour then you'll add in,a tablespoon of cocoa powder two,teaspoons of the instant coffee,and a teaspoon of salt now with our,paddle mix sorry paddle attachment,you're just going to whisk this to,combine,just takes a couple seconds,this is what our yeast looks like after,10 minutes,which is perfect nice and bubbly on top,is what you want,and now we're gonna add in the rest of,our wet ingredients,so you'll just go ahead and pour all of,the yeast mixture,then our two tablespoons of softened,butter,one quarter cup of honey,and two tablespoons of molasses,and then we're going to mix this low to,medium speed so that the flour doesn't,go everywhere,it's going to look like a wet batter,mixture after about a minute or two,and then we're gonna switch out the,attachment to the dough hook,to complete the kneading process so this,is gonna take about,eight to ten minutes depending on your,dough,it should pull away from the sides like,this and you know it's ready once it,starts sinking down but it shouldn't,stick to the bowl,we're going to line a bowl now with some,oil,just so that our dough doesn't stick,while it is proofing,and get that batter out,and then we're going to cover this with,some saran wrap,loosely because it is going to rise,quite a bit,for two hours in a warm spot,it should come out looking like this,this is very airy,doubled in size which is beautiful and,then we're gonna turn this out,i have two pans ready because we're,gonna need lots of space for a second,proofing,cornmeal for the base of the dough and,then some,water and some rolled oats for our,topping,so i have the dough here out and,basically,going to knead it just for a minute just,because it was sitting in the oil so,that it's evenly coated,all over and then i'm going to,divide the dough in half and work with,one half,at a time,so with each half i'll divide it into,four pieces,and then those four sections into halves,again,to make eight and you should have 16 in,total with,both halves of the dough,i'm basically rolling them into small,round,individual lobes and you're basically,folding and kneading them in to create,friction to have the dough be tight,and then sealing the base and then we're,going to dip it lightly,in the cornmeal the cornmeal is optional,but i find it gives it a nice,crust on the bottom and it helps it to,not stick to the pan,and they may look small at right now but,they will rise and double in size,and they do dry pretty quick as you're,working with them,so you want to work as quick as you can,so you can see they've dried up,pretty fast so now we're going to,brush them with some water,and this will help the rolled oats stick,to the top of them,you can use your hands but i find that,too much water gets on them so i'm using,a pastry brush,i'll just sprinkle the rolled oats on,top and then just pat them down,to stick and now these are ready,for a second proofing another,hour and a half covered loosely with,saran wrap,our oven is preheated to 350 fahrenheit,and our dough has risen doubled in size,these are,good to go and ready to bake you can see,that they've risen nicely,because the cornmeal you'll see,that was underneath has risen with the,dough,at the bottom so now these are going to,go,into the oven for 20 to 25 minutes,and you'll know when they're done,because,when you press into them the dough,should almost,bounce back so these are,fresh out of the oven and they pretty,much bounce back right away,let them cool for five minutes or enjoy,them,right away as i did these are great on,their own,or of course with butter and some,jam or nutella but again,the bread itself is slightly sweet,and really light and airy so they're,really great on their own as is,and taste exactly like the restaurant,so you can see here the texture is,really light,airy and soft and,also it bakes pretty quick so on the,second batc

Honey Wheat Brown Bread Recipe- Copycat Cheesecake Factory Bread

Honey Wheat Brown Bread Recipe- Copycat Cheesecake Factory Bread

this honey wheat brown bread may look,familiar because it's just like the,bread they serve at the cheesecake,factory,it does take some time to make so i,won't say it's a quick recipe,but it will be so worth your time,welcome back to my channel,or if you're new to this channel my name,is kate and this is bake that,the ingredients you will need are listed,in the video description below,add warm water that is around 110,degrees,yeast and sugar to a large bowl and stir,until combined,let this sit for 15 to 20 minutes until,a foam forms on the surface,using a stand mixer with the paddle,attachment,or the bread flour whole wheat flour,cocoa powder,espresso powder and salt and mix until,all ingredients are combined,add in the yeast mixture,softened butter honey,and molasses,mix until the dough forms,switch out the attachment and use a,dough hook and continue mixing for about,10 minutes,place the dough in a greased bowl and,cover with saran wrap for two hours or,until it rises,flatten the dough and then cut into six,pieces,after the dough is cut into six pieces,flatten the dough,transfer and shape the dough onto a,lined baking sheet,make sure you leave enough room in,between them since they will rise and,spread out,add some water to the surface of the,dough and then add oats,spray the tops of the bread with cooking,spray and cover with saran wrap for one,hour to let it rise again,remove the saran wrap and bake in a 350,degree,preheated oven for about 25 minutes,thank you for watching this video please,remember to select the bell to get,notifications on future content

Sourdough Honey Wheat Brown Bread Cheesecake Factory Style

Sourdough Honey Wheat Brown Bread Cheesecake Factory Style

one of my subscribers asked me for the  recipe of the cheesecake factory's iconic  ,brown bread if you have ever been to that  restaurant you know that they serve this  ,bread warm before they bring you your meal  and it is delicious I went to the store  ,and bought some of their bread which they also  now sell at supermarkets so I could try it again  ,and check out its texture and other  details in order to make my own recipe,so here's my interpretation of  this bread using sourdough starter,to start this recipe pour 200 grams  or three quarter cups of coffee at  ,room temperature into a bowl add 40  grams or two tablespoons of molasses,add 80 grams or a quarter of a cup of honey,40 grams or three tablespoons of vegetable  oil mix the liquids with a silicone spatula  ,and add 8 grams or one and a half teaspoons  of salt add 40 grams or a third of a cup of  ,spelt flour if you don't have spelt flour you  can substitute with almond flour potato flour  ,oat flour or just all-purpose flour mix well and  add 80 grams or half a cup of whole wheat flour,and 280 grams or one and three  quarter cups of bread flour  ,mix well to incorporate all  the flour with a dough whisk,add 120 grams of sourdough started at 50  hydration to make this sourdough starter I  ,combined 30 grams of ripe sourdough started with  30 grams of water and 60 grams of bread flour,I then kneaded the starter on my working table,until I had a stiff dough like this  one I placed it in a covered jar  ,and let it rest in a warm  place until it doubled in size  ,for about six to eight hours knead  the dough in your bowl with your hands,when the dough is coming together take it out  ,and keep kneading it on your working table  until your dough is smooth and elastic,and the color is a uniform brown color check  your dough and if it's elastic as this one,it is ready form a ball,and place it in a greased bowl,cover with plastic wrap and let  the dough rest in the fridge,overnight the next morning get  the dough out of the fridge,divide it in three equal pieces you  can use a scale to have equal pieces,pre-shape the dough into a log shape,cover with a towel and let it rest for 10 minutes  ,on the counter after 10 minutes shape your  dough simply roll it to a 12 inch size log,and place it on a prepared baking sheet  you can also shape this dough into 12  ,small rolls or however you prefer this dough is  very flexible and forgiving roll the dough well,and fix its shape on the baking sheet  ,cover the dough with plastic wrap or a plastic  lid and let the dough rest for about 4 hours,after 4 hours brush the bread with water,and add plenty of oats on top,place the bread in a preheated  oven at 350 degrees fahrenheit  ,or 180 degrees celsius for about 35 minutes  after 35 minutes get the breads out of the oven  ,and place them on a cooling rack for about 10  minutes before you slice them and enjoy them,this bread is so soft and delicious I'm  sure it will become one of your favorites,I really hope you get to try this bread this  bread is very easy to make and very delicious  ,if you like this video please  click on the like button  ,and if you haven't subscribed please subscribe  I have a new recipe every week make sure to  ,check out all my recipes here on my youtube  channel or on my website thank you for watching

Cheesecake Factory Brown Bread! Copycat Recipe And Exactly Like The Real Thing. So Very Good.

Cheesecake Factory Brown Bread! Copycat Recipe And Exactly Like The Real Thing. So Very Good.

so,hi,welcome to jen's daily dish today we're,making that elusive,cheesecake factory brown bread have you,tried this at the cheesecake factory,they bring over two different loaves of,bread one is more sourdough based and,then there's that delicious,brown bread covered with the oats on top,you just can't resist quite frankly by,the time you've ordered your meal you,don't care you're full from that,delicious,bread,so i found this recipe online and we're,gonna give it a go because i have never,made this before so we're going to be,making it here together i'm also making,it because,delicious brown bread delicious,brown bread do you remember when,we used to eat this so delicious,cheesecake factory brown bread,we loved it so much and ate it all up we,were well fed well fed oh yes we were,bring on the bread and butter,mix one and a half cups of warm water,it's about 105 degrees,one tablespoon of sugar,two and a quarter teaspoons of yeast,mix together and let this sit for about,five minutes to get the party started,two cups bread flour,one and three quarters of cup whole,wheat,one tablespoon cocoa powder,two teaspoons espresso powder this,ingredient will be interesting in here,one teaspoon salt,mix dry ingredients together,add that yeast mixture see how foamy it,is on top,two tablespoons unsalted butter room,temperature,quarter cup honey,two tablespoons molasses,mix to combine,once it's mixed together speed it up,beat for about 8-10 minutes,the dough will be slightly tacky and,that is okay move it to a lightly oiled,bowl,let it rest for up to two hours we're,looking for this to double in size,cover in plastic wrap,it doubled in size,now let's split it into six separate,baguettes i'm going to do it,mathematically with my handy dandy scale,divided by 6 is about 168,perfect,now for your six baguettes,so we're just gonna fold it over on,itself,should be about six inches long which is,this,we'll dip the bottom in some cornmeal,go ahead and put it,on your baking sheet,using some instant oats i'm going to go,ahead and put some a little bit of water,on top and then put those oats on,because,the bread in the restaurant has the oats,right on top,instead of lightly oiling your plastic,wrap,i'm going to try pam the recipe says i,can do this we're going to give it a go,spray on top of the dough and then cover,with plastic wrap,cover loosely with plastic wrap and let,it rise for another 60 to 90 minutes,until nearly doubled again,look how big these got and that pam,trick worked into the oven they go,i should probably put some of the loaves,on a separate tray but who wants to do,that so they're all going in at once,bake for 25 to 35 minutes check the,interior temperature it should be 190,degrees,25 minutes is up let's check that,temperature,we are there,they smell great just like you'd expect,from that cheesecake factory brown bread,but the taste is what's important so let,it cool for about 15 minutes,and then we're going to taste it,well well well well well,look at this it certainly looks like,cheesecake factory's brown bread,smells like cheesecake factory's brown,bread,let's see if it tastes like cheesecake,factory's brown bread,let's tear off a bite just like you,would in the restaurant you would just,tear it right off,the inside looks nice and soft,the test,i remember when i used to eat this bread,all the time,it is delicious,this is,99,dead-on to cheesecake factories brown,bread,i would almost say the cheesecake,factories has even a little bit more,sugar or honey in it i'm not missing it,this is super delicious,this is great bread,i can make cheesecake factories brown,bread for the very first time with you,you can too,don't forget to like subscribe share,with your family and friends and check,me out on instagram

Cheesecake Factory Brown Bread vs copycat Recipe!

Cheesecake Factory Brown Bread vs copycat Recipe!

you've been to cheesecake factory and,you had that nice free basket of bread,and it's the brown one that pulls to my,heart and says,eat me and then you're not even ready to,eat your meal because you're so full,from the bread,yeah it happens to me every time we're,gonna make that brown bread today let's,give it a go,first you're going to combine your water,yeast and honey and set it aside so it,can activate,while that activates add your dry,ingredients to your mixer and then add,in your yeast when it's ready,after 10 minutes mine still looked super,wet so i needed to add some more flour,once the dough starts coming together,and comes off the side of the bowl,cleanly you know that it's ready,i'm going to turn my dough out onto the,floured surface now this dough is,quite wet and you saw me add more flour,to it,because if i wouldn't added more flour,to it there was no way it was coming,together because it had already been,going for,10 minutes before i added the flour and,it's not as dark as what they have but,i think they probably add some kind of,coloring to it,all right so one of our checks if you've,seen one of my,bread videos before is when it comes off,the counter nice and smooth that's a,sign that it's,done spray my pan spray my bowl,and i just have olive oil spray,when you put the dough into the bowl,you have that side flip it over one time,kind of grease all the edges that way it,doesn't get a hard crusty top and i'm,going to cover that with,saran wrap and let it double in size 45,minutes later,all right my dough has risen if you can,see it here,so i'm going to shape it,and i'm going to flower here so we're,just going to,came out pretty nice and clean and i'm,just going to knead it for a couple,minutes,oh it's nice and airy,all right so we're going to make four,careful not to squish your bread cut,your slits about a quarter inch deep,my bread baked at 350 degrees for 30,minutes,you can see that it's not as dark as,what you get at cheesecake factory make,sure you,let your bread cool down for at least 30,minutes before you slice,into it all right so we're going to test,one out we're just gonna test the ugly,one because well it's ugly,you should definitely try this i,wouldn't call it a copycat recipe for,cheesecake factory i just call it a good,recipe for bread,bread is cooled down i retract my,previous statement,it tastes like cheesecake factory bread,just not super crusty,thank you for coming along with me i do,hope you try this recipe,if you like a honey bread then you will,enjoy this i'll see you next time on,give it a go,bye,nice and clean not nice and smooth,that literally looks like freaking i'm,literally about to lose,why not let's make one into a circle,because that seems like a great idea,right now

I Tested Copycat vs. Original Recipes Leaked by Ex-Employees

I Tested Copycat vs. Original Recipes Leaked by Ex-Employees

the recipe for the original cheesecake,from the cheesecake factory is something,very controversial because this recipe,it's so secret that they don't even,allow the people work at the restaurant,to know the exact recipe of this,cheesecake they make it in a separate,location where they make the cheesecakes,and then send them to the restaurants,this is supposed to be as close as we'll,possibly ever get the first step is to,fill up a pan with half an inch of water,so i'm used to the metric system,it's a little bit more than this,so this is exactly half an inch of water,we're going to preheat the oven to,475 fahrenheit and just keep the water,in the oven until it's ready we're going,to start with making the crust for the,cheesecake so the main ingredient is,actually graham crackers it's basically,the main ingredient on the crust so you,want to put the graham crackers in the,food processor i don't know if this is,gonna fit we might have to do,this in two rounds,you can also buy this as crumbs already,i don't have that kind of luxury it was,really difficult to find actual graham,crackers as it was i'm gonna blend this,just for a second because this is very,very full and i don't really have space,so we got a little bit more space i'm,just gonna put the rest in here,so we're gonna blend the graham crackers,now,it's usually best to do this slowly and,in stages because we don't want this to,become like a paste icing sugar,consistency we want this to be like a,little bit grainy i'm happy with this to,this we're going to add some melted,butter,and cinnamon,and we're going to basically blend this,again,it looks really good i think it looks,actually kind of similar to the,cheesecake factory crust i think so when,you're done it will look like this,obviously we're gonna mix this a little,bit better we're gonna transfer this,oops,we're gonna transfer this to a,cheesecake pan we're gonna make sure to,get every little bit because if it's,really gonna taste like the cheesecake,factory one we want every powder of this,cheesecake to not go to waste we,actually did a really good job at,blending this but obviously if this is a,little bit chunky you can always kind of,use your hands to break any large pieces,we're going to press this down to,basically make a crust and on the actual,edges like on the sides of the pan you,want to leave it two-thirds of the way,up i'm good at following recipes like,it's,a science project it smells really,really good it kind of smells like your,grandma is making the best cookies ever,so far this is not very difficult but i,can't move this too much because,this will i don't want a landslide to,happen but i don't think he needs to be,too perfect but we've kind of done an,okay job actually for the next step you,want to grab,quite a large amount of,aluminum paper aluminum so you want to,place the pan on top of the foil paper,this is really loud but you kind of want,to go around it,that wasn't too difficult i promise so,you kind of want to go around it until,it kind of covers just the bottom not,too much no all the way up we're gonna,put this in the freezer while we work on,the actual filling for the cheesecake to,make the filling i'm gonna start by,blending the eggs because for some,reason they have to be mixed before,adding it to the filling so well life,hank we're just gonna whisk it with one,whisk,so,i cannot believe this is actually,working i am a genius,so the eggs are fully whisked and,combined and also i might use this hack,for scrambled eggs from now on we're,gonna set the eggs aside and we're gonna,work with the cream cheese and like the,main part of the filling this is a whole,lot of cream cheese i mean you guys,already know this but i say it every,time the measurements for these recipes,are in the description you will find,everything that you could potentially,want in the description of this video,with this we're gonna add the sour cream,i don't know why i thought it was gonna,taste like whipped cream mistakes were,made lessons were learned and we're,going to add the sugar as well,yes it's it's a lot of sugar like let's,not let's not sugarcoat it no pun,intended and the last thing we need is,some vanilla extract just gonna grab the,other,whisk so we want to mix the cream cheese,and the sugar before adding the eggs and,we want to make sure this is really well,blended,when one of your arms is giving up,and switch,so now that this is smooth and creamy we,can finally add the eggs so you want to,add,just okay that was one unblended yolk,but it will be fine according to the,recipe you do not want to over mix this,this is really important,for texture,this egg yolk is really stubborn,is that egg white,oh so i just got the crust out of the,freezer and now it's very very solid,can't really mess it up anymore which is,somehow comforting so while this is,still frozen we're gonna pour the,filling i'm just gonna do the whole,thing,damn that's a whole lot of cheesecake,truly a cheesecake factory portion i,gues

Remaking Cheescake Factory's Classic Original Cheesecake | Copycat Kitchen | Delish

Remaking Cheescake Factory's Classic Original Cheesecake | Copycat Kitchen | Delish

- But back to the cheesecake.,(laughing),We're talking about cheesecake today, Chelsea!,Jesus. Stop distracting me.,(beep),What's going on, y'all?,It's Justin.,And today on Copycat Kitchen,,we are dealing with one of the biggest names,in fast casual food.,And by biggest, I don't just mean famous.,I also mean like size of the restaurant,,size of the menu, size of the desserts.,That's right, it's Cheesecake Factory, y'all.,(upbeat music),We are going to be making their original cheesecake,with glazed strawberries.,This is a touchstone for almost everybody I know.,Entering into that weird, like Grecian, faux Egyptian,,medieval restaurant, having a dinner that's the size of a,,like, I don't know, like a frisbee and then,digging into an enormous, like, thousand calorie dessert,that is cheesecake.,It's iconic.,And we're going to recreate it.,I am psyched! Let's get into it.,I straight up don't know how to close this box.,(laughing),This is so hard.,I feel like a five-year old.,- You could try doing.,- Oh wait, no.,(beep),The three things we need to recreate Cheesecake Factory's,iconic cheesecake is first, sour cream.,That's not only gonna add moisture,,but it's also gonna mirror that distinctive,slightly tangy taste in the cake.,Secondly, we're not going to use too much sugar.,This is not a cloyingly sweet dessert.,We are going to be focusing on rich, luscious creaminess.,So, only a cup of sugar.,And then third, we want those glazed strawberries.,They're going to add a beautiful pop of bright red color and,also some fruity acidity,that's going to balance out the dessert really, really well.,Let's get started.,Any half decent self-respecting cheesecake,is going to have a graham cracker crust.,I've seen people do crazy things with like,a short bread crust or an Oreo crust, but this cake,,as well as the classic Cheesecake Factory cheesecake crust,,is going to be made with graham crackers, butter and sugar.,It's really easy,,especially when you use a food processor.,In case you don't have a food processor,,you can just put these in a big, strong plastic bag,and crush them with either a meat tenderizer,or a rolling pin, but I think that the food processor,helps to get the uniform crumb,that you would see in the restaurant.,So the crust on a Cheesecake Factory cheesecake,comes up pretty high, almost like three quarters,in some of the cases all the way to the top of the cake.,So, we're going to use two entire sleeves,of graham crackers.,That's nine graham crackers total.,Not the halvesy little guys, whole 18 graham crackers.,Then we're going to use 12 tablespoons of melted butter and,six tablespoons of sugar to add a little bit more of a,sweetness and to give body and structure to our crust.,You want to process until we get a texture,that kind of resembles like wet sand,,something that can be sculpted like sand castle,,or in our case, into our spring form pan.,The only piece of maybe like niche baking equipment,,though if you don't have one you should probably buy one,because they're really useful,,that you're going to need for this cheesecake recipe,is a spring form pan.,You will not be able to dig your cheesecake,out of a regular cake pan.,I promise.,For this recipe req, we recommended eight inch pan,for a taller cake and nine inch for a little bit shorter.,We're going to give this a quick spray with cooking spray,,just to really make sure that we can release the spring form,and get the cake out when it's done.,And we're going to then press our crust into the sides and,the bottom of our cake pan.,It's going to come up pretty high,,maybe like two, three inches on the sides,,but we're split, we want to do that because that's how,the cake looks in the display case at Cheesecake Factory.,It came together super quickly and now it's,pressed into our pan.,Nice and pressed evenly.,Spend the extra two, three minutes to make sure,it's evenly distributed and it's all the same height,,it'll really make a difference,in the final presentation of the cake.,Half of what I love about Cheesecake Factory is how,beautiful all those cakes look.,So I'm going to set this aside and,we're going to get started on our filling.,What's amazing about this part of the cheesecake recipe is,just like we were able to do the crust,in the food processor all at once, no extra bowls,,we're going to be able to build the entire filling,in this mixer.,You can do it in a big bowl with a hand mixer,,but this is going to be a lot easier.,Before we do anything, before we even start mixing,,before we make the crust,,before you even start thinking about making a cheesecake,,you're gonna want to take out all of the ingredients,for this filling.,We want the eggs, sour cream and cream cheese,to be at room temperature.,That's going to make the mixing of this batter way easier.,And it's going to ensure that we have a smooth batter,that's pourable and won't have any lumps or,any clumpage in the cake when it's done.,First, we're going to go in with our very soft cream ch

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