cheesecake factory recipes

You can make a cheesecake that tastes like the Cheesecake factory cheesecake.&nbsp;

Cheesecake Factory Cheesecake

pecans

almonds

walnuts

vanilla wafers

butter

cream cheese

sugar

eggs

sour cream

flour

vanilla

lemon juice

Blend all the nuts and chopped vanilla wafers into the melted butter and press the mixture into a buttered springform pan. Line the mixture about 1 1/2” up the sides of the pan and set aside.

Cheesecake Crust

Keep your mixer on the low setting throughout the mixing process. Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until the mixture is creamy. Add one egg at a time and beat after each egg. 

When the eggs have been mixed into the cream cheese, add the flour, lemon juice, and vanilla and mix well. Lastly, add the sour cream and beat well.

Pour the cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven and bake for 1 hour and 15 minutes. When the baking is finished.  Turn off the oven.  Prop open the oven door and let the cheesecake sit in the oven for 1 hour. 

Remove the cheesecake from the oven and let it cool enough to put into the refrigerator for 24 hours. A cheesecake should be allowed to season in order for the flavor to ripen and become enriched. The wait will be worth it!

Cheesecake Filling

Bang Bang Sauce is sweet, spicy, creamy, and a perfect sauce for seafood, meat, and vegetables. It’s such a delicious and easy sauce to drizzle and dip for all kinds of dishes. This Bang Bang Sauce may be known for the Bonefish Grill namesake appetizer, but this homemade version is even better! 

Bang Bang Sauce (Bonefish Grill Copycat)

(120 g) mayonnaise

(66 g) Thai sweet chili sauce

(6-12 g) Sriracha, depending

(14 g) honey

Whisk mayonnaise, Thai sweet chili sauce, sriracha sauce,...

Whisk mayonnaise, Thai sweet chili sauce, sriracha sauce, and honey together in a small bowl until well combined and homogeneous.

Use as a dipping sauce for fries, drizzle...

Use as a dipping sauce for fries, drizzle on bang bang shrimp, bang bang chicken, poke bowls, and more

Keep in an air tight container or in...

Keep in an air tight container or in a bowl with plastic wrap covering tightly for up to 4 days.

You can make Cheesecake Factory loaded baked potato tots at home with this easy copycat recipe. These crispy tater tots have creamy mashed potatoes, bacon, cheese, and green onion.

Cheesecake Factory Loaded Baked Potato Tots

potatoes (lumpy, cold)

cheddar cheese

bacon (cooked & chopped into 1/2 inch pieces)

onions

egg (beaten)

cornstarch

all-purpose flour

salt

black pepper

eggs (beaten with 1 tablespoon of cold water)

panko breadcrumbs

canola oil

salt (to taste)

sour cream (to serve)

sriracha mayo (to serve)

Place the potatoes, cheeses, bacon, green onion, and egg into a large bowl and mix together with a rubber spatula.

Sprinkle the cornstarch, flour, salt, and pepper over the mixture, and gently fold to combine.

Line a baking sheet (that will fit in your freezer) with foil and sprinkle lightly with flour.

Scoop walnut-sized spoonfuls of the potato mixture onto the prepared baking sheet spaced evenly apart.

Place into the freezer for approximately 30 minutes to allow them to harden but not freeze completely.

Remove the baking sheet from the freezer and gently roll the potato mixture into “tot shape.”

Place the baking sheet back into freezer to freeze completely.

Potato Mixture

To bread the tots, place the flour, egg, and panko breadcrumbs into three separate containers.

Remove the tots from the freezer and, working in batches, dredge them in the flour, shaking off any excess.

Then dip them into the egg, draining off any excess.

Dredge them in the breadcrumbs, coating completely.

Repeat until all tots are breaded.

Breading

Heat the oil to 350°F.

Working in batches, fry the tots for 1 1/2 to 2 minutes or until hot throughout.

Remove the tots from the oil and drain over paper towels.

Season with salt while still hot.

Serve with sour cream and sriracha mayo, and enjoy!

Cooking and Serving

Make your own Cheesecake Factory Red Velvet Cheesecake from scratch. 

Cheesecake Factory Red Velvet Cheesecake

Duncan Hines Red Velvet Cake Mix

water

mayonnaise

vanilla extract

ounes cream cheese (softened)

vanilla paste

eggs,

heavy cream (at room temperature)

cream cheese (softened)

unsalted butter (softened)

kosher salt

oz sugar (5 cups)

heavy cream

To Make the Cake

Preheat oven to 350F.  Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and
spray again. Set aside.

In a large bowl, combine the cake mix, water, sour cream, mayonnaise, eggs, and yolk, salt, and vanilla. Using a hand mixer, mix on low speed for about 30 seconds. Scrape the bowl. Increase speed to medium and beat for 2 minutes.  Divide the batter evenly between the two pans and bake in the center of the oven for 22-25 minutes, or until the tops spring back when lightly pressed, and the cakes are just starting to pull away from the sides of the pan.  Allow to cool in pans for 15 minutes and then invert onto cooling racks. Invert again, so cakes cool right-side up. Note, the cakes will dome quite a bit.  Once cool, use a large serrated knife to slice off the entire cake dome as evenly as you can. You should have two even discs of cake approximately 3⁄4” thick.  Wrap well and refrigerate.&nbsp;

Cake Instructions

For the Cheesecake Place racks in the upper and lower thirds of the oven. Put a rimmed baking sheet on each rack. Preheat the oven to 300F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Don’t skip the parchment, because you’ll be turning these out once chilled.&nbsp;

Set aside. Bring 2 quarts of water to a boil. Put the cream cheese in a large bowl. Using a hand mixer, beat on medium-low speed until smooth. Add sugar, vanilla, and salt, and continue to beat until well combined and smooth. Scrape the bowl as necessary. Add the eggs, one at a time, beating well after each addition and scraping the bowl as needed. Whisk the cream and flour together, so there are no lumps. Beat this mixture evenly into the rest. Pour half of the batter into each prepared pan and smooth the tops. Pull out the top rack, place one of the cheesecakes into the rimmed baking sheet and then pour in boiling water to come up to the level of the batter, about 3⁄4”. Carefully slide the rack back in. Repeat with the other pan on the lower rack. Bake 20 minutes. Carefully rotate each pan and then continue to bake an additional 10 minutes.&nbsp;

Turn the heat off, open the oven door for a few seconds to let some heat escape, and then close the oven door. Allow cakes to remain in the cooling oven an additional 30 minutes. Crack oven door open and let sit for 30 more minutes. Remove to racks and run a thin spatula around the inside of each pan to make sure the cakes have released from the sides. Cool completely, and then chill in the refrigerator for at least 4 hours or overnight. When cooled, turn cheesecakes out onto parchment-lined lined racks. Place lined rack on top of the pan, invert both and give a firm rap on the counter. The cheesecake should release from the pan with no problem. If you do have issues, set the bottom of the pan in warm water for 15 seconds and try again. Freeze the cheesecakes and then wrap well. Leave in the freezer until ready to assemble.&nbsp;

Cheesecake Instructions

For the Cream Cheese Frosting In a large bowl, use a hand mixer to beat the cream cheese and butter together until smooth. Add the salt and vanilla and continue to beat until smooth and creamy. Slowly beat in the powdered sugar, scraping the bowl as necessary. Beat in the cream, a bit at a time, until you have a nice spreading consistency.&nbsp;

Cream Cheese Frosting

To Assemble and Decorate It is easiest to assemble the cake on the stand or platter you’ll be serving it on, so make sure it is a good 12” in diameter and is nice and flat. Using a vegetable peeler, shave the sides of the bars of white chocolate to make curls. Catch them on a piece of parchment or a plate and refrigerate until needed. Place a tablespoon of frosting in the center of your platter and then press one of the cake rounds down into it, making sure to center the cake. Spread 3⁄4 cup of frosting evenly over the cake layer. Place one of the frozen cheesecake rounds onto the frosting and press down lightly. Frost with an additional 3⁄4 cup of frosting. Place the other cake round on top of the frosting and press down gently. Top with another 3⁄4 cup of frosting and then finish with the last frozen round of cheesecake. Scrape the rest of the frosting out onto the top of the cake. Spread it out into an even layer and then spread the excess that extends over the edge of the cake thinly around the sides. Use an offset spatula to make a simple zigzag design in the frosting on the top of the cake. Press the white chocolate curls liberally around the sides of the cake. Leave in the refrigerator for at least 4 hours before slicing and serving with a signature tall swirl of whipped cream.

To assemble

I have been making this cheesecake for 5 years and have never been disappointed. I use an 8 inch silicone pan, making the cake layers first and freezing them. My cheesecake layers are about 1 inch high, and I freeze these also so assembly is a breeze!

My cheesecake layers were also very thin but the eggs were fresh on mine. I am not sure I can assemble the cake as planned. This sucks because its a birthday present and it is going to disappoint the birthday boy. I had assumed you fixed the recipe but see that is not the case. Very annoyed right now and pondering gett8ng a store bought cheesecake for layers as I don't have time to redo it.

My cheesecakes came out delicious, but they were only about 1/2 inch thick. Whereas my red velvet baked up quite high.  So, when I assemble, the layers won't be even. I'm thinking to cut the red velvet layer to make it thinner, but not sure yet. Either way, it's a great recipe! I'm going to assemble this afternoon, so we will see what the final product looks like.

Any tips on the flat cheesecake will be greatly appreciated.

Made for my nephew's-birthday. Great success.

I believe there is actually a cheesecake mousse layer in the Cheesecake Factory’s version so I added that between the red velvet layers and cheesecake, and then the frosting on top of the cheesecake. I also added white chocolate shavings on the top and sides. Made it for myself for Mother’s Day and it was worth all the time and effort! Thanks for this recipe. It was my best attempt at the real thing!

Good looking, fresh without any decoration, rich in flavor yet not too sweet, this red velvet ranks#1 among all brands of cheesecakes, this is surely appear more in my parties!

The frosting taste better than the cake itself, it did not balance out also the frosting was way too runny and I followed the recipe to the T. Im glad I started with this recipe first because it won't be one I end it with in the future.

I will confess that I've never had The Cheesecake Factory's version but my GF made this the other day and it was stupendous! We brought it to a get together for her son's bday and it got rave reviews.

Yes it's a very involved process but she followed the recipe to the letter and the results justified the effort.

Top 4 cheesecake factory recipes recipes from across the web

The most viewed cheesecake factory recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesecake Factory Cheesecake

Bang Bang Sauce (Bonefish Grill Cop...

Cheesecake Factory Loaded Baked Pot...

Cheesecake Factory Red Velvet Chees...

Top 4 cheesecake factory recipes recipes from across the web

The most viewed cheesecake factory recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesecake Factory Cheesecake

Bang Bang Sauce (Bonefish Grill Cop...

Cheesecake Factory Loaded Baked Pot...

Cheesecake Factory Red Velvet Chees...

The most viewed cheesecake factory recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine