Guest guest Posted April 8, 2006 Report Share Posted April 8, 2006 THIS IS AS CLOSE AS I CAN GET TO GIVING YOU ALL A CHEESECAKE. A BIT OF WORK BUT IT IS MOST WONDERFUL! The Cheesecake Factory Original Cheesecake by Todd Wilbur and Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, and 's son decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 61 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain. The secret to producing beautiful cheesecakes just like the restaurant is to use a water bath in the oven. The water surrounds your cheesecake to keep it moist as it cooks, and it prevents ugly cracking. You'll also start the oven very hot for just a little while with this clone, then crank it down to finish it. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without any fuss. Crust 1 1/2 cups graham cracker crumbs 1/4 teaspoon ground cinnamon 1/3 cup melted margarine 4 8-ounce pkgs. cream cheese 1 1/4 cups granulated sugar 1/2 cup sour cream 2 teaspoons vanilla extract 5 eggs Topping 1/2 cup sour cream 2 teaspoons granulated sugar (I like a bit more) Optional Garnish whipped cream 1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. 2. Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done. 3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. 4. Remove the crust from the freezer and pour the filling into it. 5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. 6. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2006 Report Share Posted April 9, 2006 The cheesecake sounds delicious but I don't have the energy to defrost a Sara Lee at the moment. LOL grannylunatic@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2006 Report Share Posted April 9, 2006 The cheesecake sounds delicious but I don't have the energy to defrost a Sara Lee at the moment. LOL grannylunatic@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2006 Report Share Posted April 9, 2006 The cheesecake sounds delicious but I don't have the energy to defrost a Sara Lee at the moment. LOL grannylunatic@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2006 Report Share Posted April 10, 2006 that sounds so good - i LOVE cheesecake thanks for sharing it with us- i will have to try to make it MATT --- olehomepla olehomepla@...> wrote: > THIS IS AS CLOSE AS I CAN GET TO GIVING YOU ALL A > CHEESECAKE. A BIT OF > WORK BUT IT IS MOST WONDERFUL! The Cheesecake > Factory Original > Cheesecake by Todd Wilbur and > Overton's wholesale > cheesecake company was successful quickly after it > first started selling > creamy cheesecakes like this clone to restaurant > chains in the early > 1970's. When some restaurants balked at the prices > the company was > charging for high-end desserts, and 's > son decided it > was time to open his own restaurant, offering a wide > variety of quality > meal choices in huge portions, and, of course, the > famous cheesecakes > for dessert. Today the chain has over 61 stores > across the country, and > consistently ranks number one on the list of highest > grossing single > stores for a U.S. restaurant chain. The secret to > producing beautiful > cheesecakes just like the restaurant is to use a > water bath in the oven. > The water surrounds your cheesecake to keep it moist > as it cooks, and it > prevents ugly cracking. You'll also start the oven > very hot for just a > little while with this clone, then crank it down to > finish it. I also > suggest lining your cheesecake pan with parchment > paper to help get the > thing out of the pan when it's done without any > fuss. Crust 1 1/2 cups > graham cracker crumbs 1/4 teaspoon ground cinnamon > 1/3 cup melted > margarine 4 8-ounce pkgs. cream cheese 1 1/4 cups > granulated sugar 1/2 > cup sour cream 2 teaspoons vanilla extract 5 eggs > Topping 1/2 cup sour > cream 2 teaspoons granulated sugar (I like a bit > more) Optional > Garnish whipped cream 1. Preheat oven to 475 > degrees. Place a large > pan or oven-safe skillet (that the cheesecake pan > will fit inside) > filled with about 1/2-inch of water into the oven > while it preheats. > This will be your water bath. 2. Combine 1 1/2 cups > graham cracker > crumbs and 1/4 teaspoon cinnamon into a medium bowl. > Mix in 1/3 cup > melted margarine. Press the crumb into a 9-inch > spring form pan that has > been lined on the bottom and side with parchment > paper. Use the bottom > of a drinking glass to press the crumb mixture flat > into the bottom of > the pan and about 2/3 the way up the side. Wrap a > large piece of foil > around the bottom of the pan to keep the cheesecake > dry when placed in > the water bath in the oven. Put the crust in your > freezer until the > filling is done. 3. Use an electric mixer to combine > the cream cheese > with the sugar, sour cream, and vanilla. Mix for a > couple minutes or > until the ingredients are smooth and creamy. Be sure > to scrape down the > sides of the bowl. Whisk the eggs in a medium bowl > and then add them to > the cream cheese mixture. Blend the mixture just > enough to integrate the > eggs. 4. Remove the crust from the freezer and pour > the filling into > it. 5. Carefully place the cheesecake into the > preheated water bath. > Bake for 12 minutes at 475 degrees, then turn the > oven down to 350 > degrees and bake for 50 to 60 minutes or until the > top of the cheesecake > turns a light brown or tan color. Remove the > cheesecake from the oven > to cool. 6. When the cheesecake is cool, combine 1/2 > cup sour cream and > 2 teaspoons sugar. Spread the sweetened sour cream > over the entire top > surface of the cheesecake. Cover and chill the > cheesecake in the > refrigerator for at least 4 hours. To serve, slice > the cheesecake into > 12 equal portions. Apply a pile of canned whipped > cream to the top of > each slice and serve. > > > > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2006 Report Share Posted April 10, 2006 that sounds so good - i LOVE cheesecake thanks for sharing it with us- i will have to try to make it MATT --- olehomepla olehomepla@...> wrote: > THIS IS AS CLOSE AS I CAN GET TO GIVING YOU ALL A > CHEESECAKE. A BIT OF > WORK BUT IT IS MOST WONDERFUL! The Cheesecake > Factory Original > Cheesecake by Todd Wilbur and > Overton's wholesale > cheesecake company was successful quickly after it > first started selling > creamy cheesecakes like this clone to restaurant > chains in the early > 1970's. When some restaurants balked at the prices > the company was > charging for high-end desserts, and 's > son decided it > was time to open his own restaurant, offering a wide > variety of quality > meal choices in huge portions, and, of course, the > famous cheesecakes > for dessert. Today the chain has over 61 stores > across the country, and > consistently ranks number one on the list of highest > grossing single > stores for a U.S. restaurant chain. The secret to > producing beautiful > cheesecakes just like the restaurant is to use a > water bath in the oven. > The water surrounds your cheesecake to keep it moist > as it cooks, and it > prevents ugly cracking. You'll also start the oven > very hot for just a > little while with this clone, then crank it down to > finish it. I also > suggest lining your cheesecake pan with parchment > paper to help get the > thing out of the pan when it's done without any > fuss. Crust 1 1/2 cups > graham cracker crumbs 1/4 teaspoon ground cinnamon > 1/3 cup melted > margarine 4 8-ounce pkgs. cream cheese 1 1/4 cups > granulated sugar 1/2 > cup sour cream 2 teaspoons vanilla extract 5 eggs > Topping 1/2 cup sour > cream 2 teaspoons granulated sugar (I like a bit > more) Optional > Garnish whipped cream 1. Preheat oven to 475 > degrees. Place a large > pan or oven-safe skillet (that the cheesecake pan > will fit inside) > filled with about 1/2-inch of water into the oven > while it preheats. > This will be your water bath. 2. Combine 1 1/2 cups > graham cracker > crumbs and 1/4 teaspoon cinnamon into a medium bowl. > Mix in 1/3 cup > melted margarine. Press the crumb into a 9-inch > spring form pan that has > been lined on the bottom and side with parchment > paper. Use the bottom > of a drinking glass to press the crumb mixture flat > into the bottom of > the pan and about 2/3 the way up the side. Wrap a > large piece of foil > around the bottom of the pan to keep the cheesecake > dry when placed in > the water bath in the oven. Put the crust in your > freezer until the > filling is done. 3. Use an electric mixer to combine > the cream cheese > with the sugar, sour cream, and vanilla. Mix for a > couple minutes or > until the ingredients are smooth and creamy. Be sure > to scrape down the > sides of the bowl. Whisk the eggs in a medium bowl > and then add them to > the cream cheese mixture. Blend the mixture just > enough to integrate the > eggs. 4. Remove the crust from the freezer and pour > the filling into > it. 5. Carefully place the cheesecake into the > preheated water bath. > Bake for 12 minutes at 475 degrees, then turn the > oven down to 350 > degrees and bake for 50 to 60 minutes or until the > top of the cheesecake > turns a light brown or tan color. Remove the > cheesecake from the oven > to cool. 6. When the cheesecake is cool, combine 1/2 > cup sour cream and > 2 teaspoons sugar. Spread the sweetened sour cream > over the entire top > surface of the cheesecake. Cover and chill the > cheesecake in the > refrigerator for at least 4 hours. To serve, slice > the cheesecake into > 12 equal portions. Apply a pile of canned whipped > cream to the top of > each slice and serve. > > > > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2006 Report Share Posted April 10, 2006 I only do this when I get energy spirts..they are not often but I try to make the most of it when I do!!! > > The cheesecake sounds delicious but I don't have the > energy to defrost a Sara Lee at the moment. LOL > > > grannylunatic@... > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2006 Report Share Posted April 10, 2006 I only do this when I get energy spirts..they are not often but I try to make the most of it when I do!!! > > The cheesecake sounds delicious but I don't have the > energy to defrost a Sara Lee at the moment. LOL > > > grannylunatic@... > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2006 Report Share Posted April 11, 2006 , you don't need to defrost it; just dig in! Especially good in hot weather. Ramblin' Rose Moderator Reply-To: Neurosarcoidosis To: Neurosarcoidosis Subject: Re: Cheescake RecipeDate: Sun, 9 Apr 2006 21:55:08 -0700 (PDT)The cheesecake sounds delicious but I don't have theenergy to defrost a Sara Lee at the moment. LOLgrannylunatic@...__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2006 Report Share Posted April 11, 2006 , you don't need to defrost it; just dig in! Especially good in hot weather. Ramblin' Rose Moderator Reply-To: Neurosarcoidosis To: Neurosarcoidosis Subject: Re: Cheescake RecipeDate: Sun, 9 Apr 2006 21:55:08 -0700 (PDT)The cheesecake sounds delicious but I don't have theenergy to defrost a Sara Lee at the moment. LOLgrannylunatic@...__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2006 Report Share Posted April 11, 2006 , you don't need to defrost it; just dig in! Especially good in hot weather. Ramblin' Rose Moderator Reply-To: Neurosarcoidosis To: Neurosarcoidosis Subject: Re: Cheescake RecipeDate: Sun, 9 Apr 2006 21:55:08 -0700 (PDT)The cheesecake sounds delicious but I don't have theenergy to defrost a Sara Lee at the moment. LOLgrannylunatic@...__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 Rose I've got 1 and a half teeth left so I better at least let the cheesecake soften up a bit. grannylunatic@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 Rose I've got 1 and a half teeth left so I better at least let the cheesecake soften up a bit. grannylunatic@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 Rose I've got 1 and a half teeth left so I better at least let the cheesecake soften up a bit. grannylunatic@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 Okay, Snaggletooth, when are you going to bless us with a photo? Ramblin' Rose Moderator Reply-To: Neurosarcoidosis To: Neurosarcoidosis Subject: Re: Cheescake RecipeDate: Tue, 11 Apr 2006 23:22:32 -0700 (PDT)RoseI've got 1 and a half teeth left so I better at leastlet the cheesecake soften up a bit.grannylunatic@...__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 Okay, Snaggletooth, when are you going to bless us with a photo? Ramblin' Rose Moderator Reply-To: Neurosarcoidosis To: Neurosarcoidosis Subject: Re: Cheescake RecipeDate: Tue, 11 Apr 2006 23:22:32 -0700 (PDT)RoseI've got 1 and a half teeth left so I better at leastlet the cheesecake soften up a bit.grannylunatic@...__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 Okay, Snaggletooth, when are you going to bless us with a photo? Ramblin' Rose Moderator Reply-To: Neurosarcoidosis To: Neurosarcoidosis Subject: Re: Cheescake RecipeDate: Tue, 11 Apr 2006 23:22:32 -0700 (PDT)RoseI've got 1 and a half teeth left so I better at leastlet the cheesecake soften up a bit.grannylunatic@...__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Rose When I figure out how?? grannylunatic@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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