Copy-cat recipe of the Cheesecake Factory's plain vanilla cheesecake.
For Crust: 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.
For Filling: 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 degree preheated oven for 1 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 755 | ||
Calories from Fat: 382 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 57 % | |
Saturated Fat 19.1g | 95 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 522.8mg | 161 % | |
Sodium 374.3mg | 13 % | |
Potassium 323.7mg | 9 % | |
Total Carbohydrate 77.9g | 23 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 77.1g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 755
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