To celebrate this super fabulous day, I am going to share with you a little secret. I stumbled upon the Cheesecake Factory’s Cheesecake Recipe. It is to die for. They usually put glazed strawberries, not cherries on the top of their cakes, but this is a great “starter” recipe. You can do many things with it. Since it is “Cherry” cheesecake day, I highly recommend topping it with cherries and whipped cream (homemade or from the can.) Happy Eating!
Cheesecake Factory Cheesecake Recipe
Ingredients: (this recipe makes 1 large or 2 smaller cakes)
Ingredients: (this recipe makes 1 large or 2 smaller cakes)
Crust:
1/2 cup finely chopped pecans
1/2 cup finely chopped pecans
1/2 cup finely chopped walnuts
1/2 cup finely chopped almonds
1 1/2 cup finely chopped vanilla wafers
4 tablespoons melted butter
Filling:
1 1/2 lbs cream cheese
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
Topping:
1 can Cherry pie filling
1 can whipped cream
1 can Cherry pie filling
1 can whipped cream
Crust Directions:
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into 2 8 inch buttered springform pans, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into 2 8 inch buttered springform pans, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pans.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes or until a toothpick inserted in the center comes out clean.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pans.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes or until a toothpick inserted in the center comes out clean.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
(Important tip : A really good cheesecake takes time. The wait is well worth it. The flavor grows more enhanced with time.)
Right before you are ready to serve the cheesecake, spread the cherry pie filling on top and decorate with whipped cream.
Today is also Lover’s day, so make sure you tell your loved one you made the cheesecake just for them.
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