Best 20 Cheesecake Factory Cheesecake Recipes

CHEESECAKE FACTORY HERB CRUSTED SALMON

Steps:

• Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
• In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
• Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
• Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY

Steps:

• Prepare salsa verde by combining all prepared ingredients. Chill.
• Prepare tomato salsa by combining all prepared ingredients. Chill.
• Prepare southwestern sauce by combining all ingredients. Chill.
• Preheat oven to 400°F.
• Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
• Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
• Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
• Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
• Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

CHEESECAKE FACTORY CHEESECAKE

Steps:

• 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.
• Cheesecake: All above ingredients should be at room temperature before your begin.
• 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 degrees preheated oven for one hour and 15 minutes.
• When time is up, turn oven off, 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.

CHEESECAKE FACTORY BAKED POTATO TOTS

Steps:

• 1. Bake tator tots according to directions on the bag. 2. Blend up tator tots until mostly smooth with a few chunks - a food processor works best for this, but you can hand mash as well. 3. Mix tator tots in a bowl with other ingredients except Panko. 4. Roll into a teaspoon sized ball. 5. Roll ball in panko and place on a baking sheet. 6. Cover and freezer for about 15 minutes. 7. In the mean time, heat your oil to about 375 degrees. 8. Remove potato balls from the freezer and fry until golden brown. 9. Drain excess grease on paper towel. 10. Search with ranch dressing and Sriracha Mayo. 11. Enjoy

COPYCAT OF CHEESECAKE FACTORY'S ROASTED BEET AND APPLE SALAD

Steps:

• Preheat oven to 375.
• Scrub beets and cut the greens off.
• Rub with a little oil (canola or olive), wrap in foil, and bake for about an hour (until a knife slides in easily).
• Allow to cool and the cut off tops and bottoms, slide off the skins, and dice.
• While cooling, prepare the dressing by whisking all of the ingredients until well blended.
• Place salad greens on a salad platter.
• Top with beets, walnuts and diced apple.
• Sprinkle with crumbled goat cheese and drizzle the dressing over all.

CHEESECAKE FACTORY CHOCOLATE MOUSSE CHEESECAKE RECIPE - (3.7/5)

Steps:

• CHOCOLATE CRUST: Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter. Remove the butter from the heat. Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan. CHOCOLATE CHEESECAKE LAYER: Prepare the cheesecake. Use an electric mixer to combine the cream cheese with the sugar, sour cream and vanilla, until creamy. Whisk the eggs in a small bowl and then blend them with the cream cheese mixture, just enough to incorporate the eggs. In a small saucepan over low heat, melt the semisweet chocolate. Add the melted chocolate to the cheesecake mixture, stirring so that it is fully combined. Pour the cheesecake filling into the crust-lined pan and bake for about 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50-60 more minutes or until the cheesecake top is lightly browned. CHOCOLATE MOUSSE In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or "blooms." Add boiling water and stir until gelatin is completely dissolved. Cool slightly. In a medium bowl, stir together sugar and cocoa; Add the whipping cream and vanilla. Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally. When the mixture has thickened, add the dissolved gelatin and beat until well blended. Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake. ASSEMBLE THE CHEESECAKE: When the chocolate cheesecake has cooled, spread the chocolate mousse on top and sprinkle with shaved chocolate. Serve with a topping of whipped cream.

"CHEESECAKE FACTORY" CRAB CAKES

Steps:

• Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
• Use a spatula to carefully fold the ingredients together.
• Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
• The best crab cakes have nice big chunks of crab in'em.
• Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
• Press down a bit on each crab cake so that the top is flat.
• Don't press too hard or the crab cakes will be hard to get out.
• Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
• This step will help the cakes stay together when they're browned in the oil.
• After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
• Fill a shallow bowl with the panko breadcrumbs.
• Carefully turn the crab cakes out onto a plate.
• Gently roll each crab cake around in the panko breadcrumbs.
• Each crab cake should be wearing a light coating of panko.
• Test the oil by dropping a pinch of panko into the pan.
• It should sizzle.
• Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
• Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
• Makes 6 small crab cakes.
• Serve with remoulade sauce.

CHEESECAKE FACTORY'S J. W. PINK LEMONADE

Steps:

• Moisten the rim of a 16-ounce glass. Dip the rim in sugar then fill it with ice.
• Add the ingredients in the order listed, garnish with a lemon wedge, and serve with a straw.

CHEESECAKE FACTORY MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a bowl and mix well.
• Pack into a 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes.

COPYCAT CHEESECAKE FACTORY BANG BANG CHICKEN & SHRIMP

Steps:

• Chicken and Shrimp:.
• In a sauté pan over medium high heat, add 1 tablespoon of coconut oil and sauté onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and sauté for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Sauté the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes.
• In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Sauté shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce.
• Peanut Sauce:.
• Combine all ingredients and serve.

PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT)

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees.
• Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
• Press mixture into bottom and up sides of pan , packing it tightly and evenly.
• Bake until golden brown, 15 to 20 minutes.
• Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
• Bring a medium pot of water to boil.
• Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
• Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
• Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
• Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
• Turn off oven and open door briefly to let out some heat.
• Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
• Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving.
• Unlock and remove springform ring.
• To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.

CHEESECAKE FACTORY BLEU CHEESE DRESSING

Steps:

• Combine all ingredients except greens and whisk until smooth or blend at low speed.
• Chill.
• When ready to serve, put 2 cups greens on each salad dish and top with dressing.

CHEESECAKE FACTORY SHRIMP SCAMPI

Steps:

• Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
• Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
• In a separate pot, bring water to simmer. (for pasta later).
• Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, shallots and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
• Bring pasta pot to a boil and add angel hair and cook.
• To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

THAI CHICKEN LETTUCE WRAPS FROM THE CHEESECAKE FACTORY

Steps:

• Cut chicken into 3/4 inch strips. Place in a shallow glass dish.
• Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water.
• Poor over chicken and toss to coat all of the chicken pieces.
• Cover and marinade 30 minutes up to 2 hours, stirring occasionally.
• Soak bamboo skewers 20 minutes in cold water.
• Drain chicken and reserve marinade. Weave chicken strips onto each skewers, alternating with green onion pieces.
• Brush chiken and onions with reserved marinade.

CHEESECAKE FACTORY OREO CHEESECAKE

Steps:

• Crust
• Combine the melted butter with Oreo crumbs and press in a 9-inch spring pan and 1 1/2" up the sides. Set crust aside. Be sure to leave in Oreo filling when crushing the Oreos.
• Filling
• Preheat oven to 325 degrees. Beat cream cheese until smooth and fluffy. Add the ½ stick of melted butter.
• Continue mixing and add sugar slowly, making sure it is a smooth batter.
• Add the eggs one at a time.
• Add the vanilla, salt, flour and cream cheese mixture in the bowl and continue beating until it is smooth without any lumps.
• Add the sour cream and continue to beat. Stop mixing and add your crushed Oreos to the batter.
• Pour the batter into the pan with the Oreo crust.
• Place your other crushed Oreos on top for garnish.
• Place in oven and bake for one hour or until the middle does not jiggle.
• When it is finished cooking, keep the cheesecake in the oven but turn the oven off.
• Prop open the oven door, and let it cool for 1 hour.
• Place it in the fridge for at least 4 hours, but 24 hours is preferred.
• Top with whipped cream when ready to serve.

CHEESECAKE FACTORY SHRIMP SCAMPI

Steps:

• 1 Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm. 2 Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes. 3 In a separate pot, bring water to simmer. (for pasta later). 4 Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools. 5 Bring pasta pot to a boil and add angel hair and cook. 6 To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

CHEESECAKE FACTORY LETTUCE WRAPS

Steps:

• Chicken Satays:.
• Cut chicken into 3/4 inch strips.
• Place in a shallow glass dish.
• Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
• Add water and mix thoroughly.
• Pour over chicken.
• Toss to coat all of the chicken pieces.
• Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
• Soak bamboo skewers 20 minutes in cold water to keep them from burning.
• Drain the chicken and reserve the marinade.
• Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
• Brush chicken and onions with reserved marinade.
• Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
• Bean Sprouts:.
• Heat the oil in a frying pan.
• Add the bean sprouts along with the other ingredients.
• Cook over a medium-high heat until the bean sprouts are tender.
• Chill in the refrigerator until ready to serve.
• Thai Coconut Curry Noodles:.
• Place the noodles in hot water, separating with a fork.
• Let the noodles soak until tender or according to the directions on the package.
• Drain and keep warm.
• In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
• When it begins to simmer, add in the remaining ingredients.
• Continue to simmer for approximately 2 minutes.
• Stir in the noodles and serve.
• Thai Marinated Cucumbers:.
• Combine the vinegar, sugar, water and salt in a small pan.
• Cook over a medium heat, stirring until it boils and the sugar is dissolved.
• Remove from heat and let it cool to room temperature.
• Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
• Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
• Cover and refrigerate for up to 2 hours.
• Tamarind Cashew Dipping Sauce Recipe #453585.
• Peanut Sauce Recipe #453586.
• Sweet Chili Dipping Sauce Recipe #453589.
• Putting it All Together:.
• Remove the hard stems from the bottom of each leaf of lettuce.
• Wash and dry the leaves and arrange in a group on a larger platter.
• Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
• Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
• Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
• Fold the leaf in half and enjoy!

CHEESECAKE FACTORY STEAK DIANE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Heat a large heavy skillet over medium heat on the stove top. Add 1 tablespoon of the butter to the hot pan and heat until it begins to foam. Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the first steak to skillet and sear, cooking no more than 1 to 2 minutes before turning it over and cooking 1 minute on the second side. Remove the steak from the pan to a warm oven-proof platter. Repeat with the remaining steak. Keep steaks warm in low oven. After the steaks are cooked and warming, add the pearl onions to skillet, add more butter if needed, cook 2 minutes until translucent. Add mushrooms and sauté 1 to 2 minutes. Add the wine and Worcestershire sauce to the pan; bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding stock. Cook 1 minute more. Add cream. Bring just to a boil. Remove from heat and stir in chives. Place steaks on individual plates and top with sauce.

COPYCAT CHEESECAKE FACTORY PASTA DI VINCI

Steps:

• Prepare pasta following the direction on pasta package.
• Saute onions, mushrooms and garlic in 1 tablespoon of the butter until tender. Remove the onions, mushrooms and garlic and set them aside.
• In the same pan, cook the chicken, stirring frequently. Remove the chicken and set aside until later.
• To the same pan, add 2 tablespoons butter and melt over a low-medium heat. Sprinkle the flour over the butter and stir to make a roux. Slowly add in the wine, water and heavy cream, stirring constantly. Cook over a medium heat until thickened, stirring often. Add the parsley and let simmer for a few minutes.
• Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes. Pour over the pasta and server with Parmesan cheese.

CHEESECAKE FACTORY OREO CHEESECAKE

Steps:

• Crust: Butter a 9-inch springform pan on the bottom and the sides. Next, mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.
• Filling: All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.
• Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.