14 Copycat Cheesecake Factory Cheesecake Recipes (2024)

FAQs

What are the ingredients in Cheesecake Factory cheesecake? ›

Cream Cheese (pasteurized Cultured Milk And Cream, Salt, Stabilizers [xanthan, Carob Bean, And/or Gaur Gums]), Sugar, Sour Cream (cultured Pasteurized Grade A Milk, Cream, Nonfat Milk Solids, Modified Food Starch, Sodium Tripolyphosphate, Guar Gum, Calcium Sulfate, Carrageenan, Locust Bean Gum, Potassium Sorbate), ...

The crust for the Cheesecake Factory original cheesecake is made with a combination of pecans, almonds, walnuts, chopped vanilla wafers, and butter.

We own and operate two bakery production facilities, one in Calabasas Hills, California, and one in Rocky Mount, North Carolina, where we produce approximately 70 varieties of cheesecakes and other baked desserts based on proprietary recipes.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour. Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia.

I ate at a Cheesecake Factory a few days ago, and our wonderful waitress informed me that they only use canola oil. There were only a few menu items that I needed to avoid because of soy sauce or mayonnaise. I ate fried macaroni and cheese, and fish and chips (without the tartar sauce and cole slaw).

The dessert might be famous for its New York-style and typical Philadelphia cream cheese base, but cheesecakes are still popular outside the United States.

Using Cream and cornstarch is a valid option if you want a cheesecake that has the milky taste that cream brings and the thickness and texture that cornstarch adds.

Go with speculoos or crisp ginger snaps for a spicy kick that works well with cheesecake or cream pies, vanilla wafers or animal crackers if you want something more subtle, or chocolate wafers or even Oreo cookies for something dark and chocolate-y.

The Cheesecake Factory does not make its cheesecakes in each specific restaurant, but rather has them shipped to each store. There's even a page on the site dedicated to how exactly each slice should be plated.

What is so special about Cheesecake Factory? ›

Made from Scratch

With more than 250 items on our menu, it may be hard to believe that we make things fresh and from scratch in each restaurant – but it's true! Our prep kitchens are one of the busiest spots in our restaurants, and it's where the magic begins every day.

The Cheesecake Factory is more than a staple of US shopping malls – it's a sign of financial health. Malls without a Cheesecake Factory were much more likely to be behind on their loans, Moody's found. I stopped in to see how the symbiotic relationship looks for the restaurant chain and its host.

Not cooking your cake at the right temp or time; cooking your cake for a longer bake time than needed could make your cake taste eggy. When exposed to consistently high heat for extended periods, the sulphur from the egg whites causes a chemical reaction, resulting in an unpleasant taste. Not ideal!

The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.

There's still no vegan cheesecake, but the vegan cheeseburger and trough-sized salads prove this chain's plant-based potential.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

Cream Cheese (pasteurized Milk And Cream, Cheese Culture, Salt, Stabilizers [carob Bean, Xanthan, Guar Gums]), Neufchatel Cheese (pasteurized Milk And Cream, Skim Milk, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Sweetener (polydextrose [bulking Agent], Soluble Maize Fibers, Chicory Fibers, Sugar ...

Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey.