Ready in 6 hours
I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.
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1 Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
2 Cheesecake: All above ingredients should be at room temperature before your begin.
3 Start by beating the cream cheese until light and fluffy.
4 Keep the mixer on a low setting throughout the beating and mixing process.
5 Add the sugar a little at a time and continue beating until creamy.
6 Add one egg at a time and beat after each egg.
7 When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
8 Add the sour cream last and beat well.
9 Pour cream cheese into the spring pan.
10 Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
11 When time is up, turn off oven, prop open oven door and leave in oven for one hour.
12 After one hour, remove from oven.
13 Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
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jshivey 1 year agoCheesecake Factory Cheesecake typically does not have nuts in the crust...
calman 3 years agoYou could put a small oven safe dish of water in the oven when you bake it. The moisture prevents the cracking. You can swap the vanilla wafers for graham crackers too. I have heard that if you beat the eggs too much your cheesecake will sink and split. [I posted this recipe.]