INGREDIENTS: Cheesecake crust: 2 tablespoons white granulated sugar 1 teaspoon cinnamon 1 stick unsalted butter (melted) 1 cup graham cracker crumbs 1/4 cup almonds (finely chopped) 1/4 cup walnuts (finely chopped) Cheesecake filling: 1/4 cup all purpose flour 2 tablespoons cornstarch 1 tablespoon vanilla extract 6 packages 8 ounces each full fat cream cheese (room temperature) 2 cups white granulated sugar 5 large eggs (room temperature) 16 ounces full fat sour cream (room temperature) Topping: 1/4 cup white granulated sugar 2 cups full fat sour cream INSTRUCTIONS: First, Preheat oven to 325 degrees Fahrenheit. Then, Adjust the top rack to be positioned in the middle of the oven. Cheesecake crust: Finely chop the nuts or add the to a food processor. Add all the ingredients to a large bowl and stir until well combined. Press the mixture into a 10 1/2 inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside. Refrigerate for at least 20 minutes. Cheesecake Filling: Make sure all the ingredients are at room temperature before your begin. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed. Add the sugar a little at a time and continue beating until well combined and creamy. Add the eggs one at a time and beat after each addition until well combined. Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix. Add vanilla extract. Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl. Pour cheesecake batter into the prepared springform pan. Bake: Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". Bake in the preheated oven for one hour and 15 minutes. Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown. Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour. Chill: After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator. In a medium bowl, whisk together on medium-low speed sour cream and sugar until creamy and fully combined. Taste and add more sugar if needed. Spread the topping over the cool cheesecake using an offset spatula. Transfer to the refrigerator and chill for 24 hours.
I made this recipe and it is the ABSOLUTE BEST cake I have ever made in my entire life, in fact, it is the best dessert I have ever made in my entire life, thank you so much for the recipe. I will use this recipe from now on, I have it in my memory. I love it and my family loved it. I am 50 years old and I have been making cheesecakes for a long time but that one was the absolute best!
I have made more cheesecakes then i can count and i have never used a water bath and i never get cracks. Reasons for cracks are either over whipped which causes too much air in the batter which causes it to rise and then when it cools it cracks as it is going back down. Another common reason is it sticking to the sides, i butter the sides of the springform pan before adding in the filling. I preheat the oven to 180c and then when i out the cheesecake in i turn it down to 160-170c let it bake for no more than 60 min.when i turn off the oven i will take out the cheesecake run my knife around the edges to make sure it isn’t stuck so that it doesn’t crack as it cools down.,then i put it back in the oven with the door slightly open as it cools. I can actually see in you video how the cheesecake has stuck to the rims of the pan, this is most likely why it cracked.
My cheesecake was fabulous. Thank you. I used 5 blocks of cream cheese. A little under 1/4 cup flour. 2 cups sugar. Also little less than the two tablespoons of cornstarch. Also adjusted for 13 ounces of the sour cream. The springform pan that I used was bigger thus the batter fit perfectly. I kept the 5 eggs. Use roasting pan for water bath. Best recipe. Thanks again. Merry Christmas.
I have never had Cheesecake Factory cheesecake. But wow this is a huge cheesecake! I would use a 10 inch spring form pan for that much batter. And also to avoid cracks, you can use a deeper pan for your water bath and put more water up to half of the pan. That should keep it from cracking. I’ve made many cheesecakes that way and they never crack. Thank you for sharing. I just might try this one.
Yes I was going to comment on that as well, she did not have the water high enough up the sides of her cheesecake and she also needed to put two sheets of aluminum foil
Julia, I was about to purchase a recipe for a cheesecake, but I wanted to try this one. I was very hesitant about using your recipe because of the sour cream and flour as ingredients. This recipe is on the money! I don't know how you came up with it, but it is soooooooooooooo delicious. I made it for my daughter's birthday yesterday. EVERYONE enjoyed it. I have too much batter left and that's the only downfall. For anyone that is looking for a cheesecake recipe, this is it!
So, you are absolutely adorable 💗. Thank you for this lovely recipe! Just a few tips for you since this is your second time making cheesecake :) 1. So, since this “cake” doesn’t have your typical rise, from the lack of baking soda, you can actually fill your springform pan to the very top. It won’t flow over while baking. 2. The pan that you are actually using is called a “springform” pan. Not a “spring” pan lol. 3. The method that you are using when you place your springform pan in water is called a “water bath” method. 4. The reason that your cheesecake cracked is because you needed a deeper pan for your water bath. You need to make sure your tin foil is wrapped tight around the pan and comes all the way to the top of your springform pan, all the way around. And the water bath should come up to at least half if not 3/4 of the way to the springform pan. You did a great job and I wish you much success in your future cooking endeavors 💗 I hope you enjoy my tips! Much Love!
Hey Bobbi! I really appreciate the tips! I’m definitely not a cheesecake expert but it still turned out amazing! Thank you so much for letting me know it won’t spill over! Next time I make cheesecake I will definitely take everything in consideration (: have a very blessed week!!
I made this last night, but halved the recipe into a 7 inch springform pan. I used a water bath and got no cracks. SO SO delicious. The texture is exactly how I like it, just like the Cheesecake Factory! Thank you for sharing this recipe!
Hello. I did make this recipe ( Cheesecake Factory recipe). I used the nuts it suggested, it made a big difference in flavor of the crust. I also used the water bath method. It must be put in a deeper pan up to the halfway mark of your cheesecake so that there is no cracks. Mine had none. Don’t rush it. If there is water in your crust from the steam don’t panic. That is normal to have a little water get in there. It will be fine. There is a lot of mix left over. I was wondering do you know what the conversion temperature is for two 6” cheesecakes? should I cook them separately. Thank you for this copy cat recipe. It is a very good one. You are correct, I was intimidated making this my first cheesecake. It was much more easy then I thought. Not meant to make if your in a rush. I took a bite the next day and it was worth the wait. Very creamy, dense, flavorful, silky, Satisfying. I want to put a couple in my freezer for guest.
I am more than happy that you enjoyed this recipe! It’s absolutely delicious I agree (: I would bake at the same temperature. Your baking time will vary because the depth and width of the pans is different. A 9 in needs to bake a little longer because of there’s more surface, but these pans may be deeper which would add to baking time
I bought a boat load of cream cheese! I NEED to see if I've got some things on hand! I have some off brand cinnamon graham crackers, but beggars can't be choosy they say! lol I wish I had a food processor or an adequate blender. I have a magic bullet but it doesn't work well. I don't care for nuts in desserts. So perfect for me! I need to ask for a spring form pan for Christmas this year. I'd definitely have to make a smaller batch since I can't go out to the store much right now and I have to be careful to ration food a little more. Few things intimidate me now but I used to let myself become overwhelmed! I don't let myself anymore. If I want to make something I take a recipe and go ham! it came out so good and you did it in your own kitchen!
What a great idea for a recipe. Me being locked up at home with a whole cheesecake sounds dangerous though 😂 a few years ago I made a copycat Cheesecake Factory cheesecake for my own birthday because I learned that the restaurant stopped making my favorite kind and I NEEDED it for my birthday 😊
made this and it turned out great! it tasted exactly like the one from the Cheesecake Factory and my whole family enjoyed it! i’ll be making it again for my grampa’s birthday
Hey have you ever made a Cheesecake in your instant pot? You need a 7" Spring form Pan but in total it cooks for only 30 minutes ! Also a good tip is to add your eggs at the very end making sure once they are incorporated to not over mix them or the mixture will become very dense.
I made this for my family and they LOVED THIS! This was my first time making cheesecake and thanks to you, I was a hit. THANK YOU, THANK YOU, THANK YOU!
Oh my goodness! I am so very happy to hear that! Cheesecake is not always the easiest thing. I’m so happy to hear everyone enjoyed it and thank you so much for your positive comment🙌🏼
mine is currently baking and i was surprised how big the batter is update: finished baking and topping it off. its delicious. i’m not a fan of cheesecake but this one is good.
Right? I’m making one now and I feel like I have enough batter for a whole other cheesecake! Haha And I used a 10” pan. Not complaining, cheesecake is my fave!
Wow! That is just awesome! I’m so happy to hear that it turned out well for you and you enjoyed it so much. Thank you so much for your positive comment and have a great rest of your week😉🙌🏼🙌🏼
I’ve been looking for a copycat recipe for this. One the Cheesecake Factory makes and what everyone seems to miss is they have layers of vanilla crunch cake in it. Aside from that, this one looks like the best crust I have seen but tasty has a recipe very similar to this one for the cheesecake part I like. I’d just swirl the cinnamon mix less than they do. Add these into this one and it would be perfect
I have been to the CCF three times within a month and i don't think you are comparing the same cheesecakes. The original CC, plain one, does not have layers of anything between it, so you must be talking about the Dulce de Leche which has Almond Brickle bits in the crust. 🤔
Oh my goodness! That is awesome! So happy that it turned out so well and that you have put it into your Christmas tradition rotation every year. Thank you so much for sharing that and I hope you’ve had a wonderful Christmas day⛄️🌲🤍
@@JuliaPacheco Well, that's the theory behind it, but there are no guarantees :) I want to make your recipe. My Mom used to make her family famous cheesecake, and it was delicious. I have her recipe, but I'd like to give yours a try. I loved how you said you couldn't wait to get into it, I don't blame you :) Have a lovely day ad thanks for sharing with us 💗
I know this has been some time ago but I couldn't help but comment on this. I make a cheesecake almost every month I make the New York cheesecake and that takes seven packs of cream cheese I have never used cornstarch in my cheesecakes I don't use 16 oz of sour cream I use one cup so I don't know how yours taste I hope it's great never had a problem with pouring all of my batter in my spring form different strokes with different folks. And your headline said copycat cheesecake factory what was the copying the 16 oz of sour cream and the cornstarch I don't know good luck 🤔
I have a question. You said 2 cups of sugar for the filling, but instead of dry cups you used a wet measuring cup. So which is the correct amount of sugar?
Thank you for sharing this recipe! Best cheesecake I’ve ever tasted. Although now all my friends will be expecting me to make cheesecake anytime we get together 🤣
So do you think 5 bricks of cream cheese instead of 6? Your overflow, how much did you have left in your mixer? Thank you so much for sharing this. It looks gorgeous
I love this recipe ... one of the best desserts I like .. I did my own version on my channel the first week in 2021 and my family couldn't wait till I finish editing the video .. strawberry and cheese cake make a great combo .. thanks for sharing💕
Hi thanks for sharing this recipe!!!! I really really want to try it! Could u give me an advice about how long should I bake if I want a smaller size? (I’m thinking of 6inches) Thank you so much
You seem like you are wonderful with the IP! I’m sure you can give me some helpful tips here and there! I’ve always wanted to try IP cheesecake, is it worth it?
thank you for the recipe! i love the cheesecake factory 😍will a 15% fat sour cream be ok regarding the fat percentage? 😅 with mascarpone as cream cheese
Okay this looks amazing! 6 blocks of cream cheese?! No wonder it tastes so good 😉 I can't wait to try this recipe! So happy we were able to collab girly ☺️
I'm glad you thought it was the best cheesecake you've ever had! I'm considering making this as well. I've seen two copy cat recipes online. One calls for 2 tbsp cornstarch and 1/4 cup of ap flour (like you used) and the other recipe doesnt include those items. Any idea on how the flour and cornstarch effect the cake?
Thank you so much for watching this video (: the cornstarch and flour incorporate with the egg so it makes the cheesecake not crack as easily. I also think it makes it more fluffy but that might just be me! Lol.
Hi Julia. Thank you for the easy to follow recipe. I will be making this soon. What size is your springform pan? And if you don't mind sharing what brand is your pan? Thank you!
Hey, a short question about the cream cheese. I'm from Germany and I´d like to back the cake, but you said that you had filling left. Would you just take less cream cheese or also less of the other ingredients? Thank You:))
I used the small portable mixer on slow speed (still faster than what you showed) and then it was much more liquidy at the end ... not as dense as yours .. i used exactly the same measurements and methods .. was it because i was using that mixer ?
Did you make sure to add the eggs in one at a time also was everything room temperature? I had that happen to me before and I believe for me it was adding the eggs in too fast!
I made this cooked 75 minutes and it's still was not done in the middle. I had a ton of leftover batter. Any tips on getting it done. It was a golden color in top
Is there a list of ingredients and directions written out somewhere? I don't have great internet so going back and forth trying to get the ingredients doesn't work well...I clicked on where it showed a link but it shows as an error. Sorry, don't mean to be a pain but am excited about this cheesecake! Thank you!!!
Here this the exact recipe Jade! I hope you are able to see it with your internet! Have a blessed day! : INGREDIENTS: Cheesecake crust: 2 tablespoons white granulated sugar 1 teaspoon cinnamon 1 stick unsalted butter (melted) 1 cup graham cracker crumbs 1/4 cup almonds (finely chopped) 1/4 cup walnuts (finely chopped) Cheesecake filling: 1/4 cup all purpose flour 2 tablespoons cornstarch 1 tablespoon vanilla extract 6 packages 8 ounces each full fat cream cheese (room temperature) 2 cups white granulated sugar 5 large eggs (room temperature) 16 ounces full fat sour cream (room temperature) Topping: 1/4 cup white granulated sugar 2 cups full fat sour cream INSTRUCTIONS: First, Preheat oven to 325 degrees Fahrenheit. Then, Adjust the top rack to be positioned in the middle of the oven. Cheesecake crust: Finely chop the nuts or add the to a food processor. Add all the ingredients to a large bowl and stir until well combined. Press the mixture into a 10 1/2 inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside. Refrigerate for at least 20 minutes. Cheesecake Filling: Make sure all the ingredients are at room temperature before your begin. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed. Add the sugar a little at a time and continue beating until well combined and creamy. Add the eggs one at a time and beat after each addition until well combined. Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix. Add vanilla extract. Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl. Pour cheesecake batter into the prepared springform pan. Bake: Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". Bake in the preheated oven for one hour and 15 minutes. Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown. Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour. Chill: After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator. In a medium bowl, whisk together on medium-low speed sour cream and sugar until creamy and fully combined. Taste and add more sugar if needed. Spread the topping over the cool cheesecake using an offset spatula. Transfer to the refrigerator and chill for 24 hours.
Everyone saying it was good yes I agree but I was bummed because it's not like cheesecake factory I'm trying to find out what makes cheesecake factory have that specific texture and am still searching
INGREDIENTS:
Cheesecake crust:
2 tablespoons white granulated sugar
1 teaspoon cinnamon
1 stick unsalted butter (melted)
1 cup graham cracker crumbs
1/4 cup almonds (finely chopped)
1/4 cup walnuts (finely chopped)
Cheesecake filling:
1/4 cup all purpose flour
2 tablespoons cornstarch
1 tablespoon vanilla extract
6 packages 8 ounces each full fat cream cheese (room temperature)
2 cups white granulated sugar
5 large eggs (room temperature)
16 ounces full fat sour cream (room temperature)
Topping:
1/4 cup white granulated sugar
2 cups full fat sour cream
INSTRUCTIONS:
First, Preheat oven to 325 degrees Fahrenheit.
Then, Adjust the top rack to be positioned in the middle of the oven.
Cheesecake crust:
Finely chop the nuts or add the to a food processor.
Add all the ingredients to a large bowl and stir until well combined.
Press the mixture into a 10 1/2 inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.
Refrigerate for at least 20 minutes.
Cheesecake Filling:
Make sure all the ingredients are at room temperature before your begin.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
Add the sugar a little at a time and continue beating until well combined and creamy.
Add the eggs one at a time and beat after each addition until well combined.
Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.
Add vanilla extract.
Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
Pour cheesecake batter into the prepared springform pan.
Bake:
Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
Bake in the preheated oven for one hour and 15 minutes.
Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.
Chill:
After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
In a medium bowl, whisk together on medium-low speed sour cream and sugar until creamy and fully combined. Taste and add more sugar if needed.
Spread the topping over the cool cheesecake using an offset spatula.
Transfer to the refrigerator and chill for 24 hours.
I know I’m late, but do I have to use nuts or are they optional? And could I use my own recipe for crust?
Bean Katy you do not need to add nuts! You can use your own crust recipe as long as it will work for cheesecake. I hope I answered in time!
Julia Pacheco Thank you!
I made this cheesecake following the recipe and it came out amazing it was my first time ever baking one great video to learn from.
If i were to make for only 4 people what should the measurements be
I made this recipe and it is the ABSOLUTE BEST cake I have ever made in my entire life, in fact, it is the best dessert I have ever made in my entire life, thank you so much for the recipe. I will use this recipe from now on, I have it in my memory. I love it and my family loved it. I am 50 years old and I have been making cheesecakes for a long time but that one was the absolute best!
You just made my day Julie! Thank you my sweet friend. I hope you had a blessed New Year’s Eve 💜
I have made more cheesecakes then i can count and i have never used a water bath and i never get cracks. Reasons for cracks are either over whipped which causes too much air in the batter which causes it to rise and then when it cools it cracks as it is going back down. Another common reason is it sticking to the sides, i butter the sides of the springform pan before adding in the filling. I preheat the oven to 180c and then when i out the cheesecake in i turn it down to 160-170c let it bake for no more than 60 min.when i turn off the oven i will take out the cheesecake run my knife around the edges to make sure it isn’t stuck so that it doesn’t crack as it cools down.,then i put it back in the oven with the door slightly open as it cools.
I can actually see in you video how the cheesecake has stuck to the rims of the pan, this is most likely why it cracked.
❤❤❤❤❤
My cheesecake was fabulous. Thank you. I used 5 blocks of cream cheese. A little under 1/4 cup flour. 2 cups sugar.
Also little less than the two tablespoons of cornstarch. Also adjusted for 13 ounces of the sour cream. The springform pan that I used was bigger thus the batter fit perfectly. I kept the 5 eggs. Use roasting pan for water bath. Best recipe. Thanks again. Merry Christmas.
This made my day! Thank you so much! Merry Christmas to you 💜
I have never had Cheesecake Factory cheesecake. But wow this is a huge cheesecake! I would use a 10 inch spring form pan for that much batter. And also to avoid cracks, you can use a deeper pan for your water bath and put more water up to half of the pan. That should keep it from cracking. I’ve made many cheesecakes that way and they never crack. Thank you for sharing. I just might try this one.
Yes I was going to comment on that as well, she did not have the water high enough up the sides of her cheesecake and she also needed to put two sheets of aluminum foil
Yes, more water and after baking it for 1 hour, turn off oven , don’t open the door and leave cheesecake in there an additional 30 minutes
Julia, I was about to purchase a recipe for a cheesecake, but I wanted to try this one. I was very hesitant about using your recipe because of the sour cream and flour as ingredients. This recipe is on the money! I don't know how you came up with it, but it is soooooooooooooo delicious. I made it for my daughter's birthday yesterday. EVERYONE enjoyed it. I have too much batter left and that's the only downfall. For anyone that is looking for a cheesecake recipe, this is it!
This makes me so happy I really appreciate your feedback 💜
I agree I had so much it was enough for another one !
So, you are absolutely adorable 💗. Thank you for this lovely recipe! Just a few tips for you since this is your second time making cheesecake :)
1. So, since this “cake” doesn’t have your typical rise, from the lack of baking soda, you can actually fill your springform pan to the very top. It won’t flow over while baking.
2. The pan that you are actually using is called a “springform” pan. Not a “spring” pan lol.
3. The method that you are using when you place your springform pan in water is called a “water bath” method.
4. The reason that your cheesecake cracked is because you needed a deeper pan for your water bath. You need to make sure your tin foil is wrapped tight around the pan and comes all the way to the top of your springform pan, all the way around. And the water bath should come up to at least half if not 3/4 of the way to the springform pan.
You did a great job and I wish you much success in your future cooking endeavors 💗
I hope you enjoy my tips! Much Love!
Hey Bobbi! I really appreciate the tips! I’m definitely not a cheesecake expert but it still turned out amazing! Thank you so much for letting me know it won’t spill over! Next time I make cheesecake I will definitely take everything in consideration (: have a very blessed week!!
I made this last night, but halved the recipe into a 7 inch springform pan. I used a water bath and got no cracks. SO SO delicious. The texture is exactly how I like it,
just like the Cheesecake Factory! Thank you for sharing this recipe!
That’s a great idea! Sure am glad that the adjustments you made worked so well🙌🏼🙌🏼I love cheesecake😀😀
You should always add the eggs in last so they won't be over mixed. Over mixing can cause your cheesecake to have a Crack on the top.
I've made this recipe twice now and I'm making it again for a picnic I love this recipe really really good!!
You are just too kind thank you 😊
Any adjustments or do you do it by the video
@@daughterofjesuschristbelov2760 I do everything by the video ofc I don't like nuts so I just don't put those in my crust but the rest I do as it says
Hello. I did make this recipe ( Cheesecake Factory recipe). I used the nuts it suggested, it made a big difference in flavor of the crust. I also used the water bath method. It must be put in a deeper pan up to the halfway mark of your cheesecake so that there is no cracks. Mine had none. Don’t rush it. If there is water in your crust from the steam don’t panic. That is normal to have a little water get in there. It will be fine. There is a lot of mix left over. I was wondering do you know what the conversion temperature is for two 6” cheesecakes? should I cook them separately.
Thank you for this copy cat recipe. It is a very good one. You are correct, I was intimidated making this my first cheesecake. It was much more easy then I thought. Not meant to make if your in a rush. I took a bite the next day and it was worth the wait. Very creamy, dense, flavorful, silky, Satisfying. I want to put a couple in my freezer for guest.
I am more than happy that you enjoyed this recipe! It’s absolutely delicious I agree (: I would bake at the same temperature. Your baking time will vary because the depth and width of the pans is different. A 9 in needs to bake a little longer because of there’s more surface, but these pans may be deeper which would add to baking time
Julia I made your cheesecake today. It was delicious! Thank you for the recipe!
I’m soooo glad you enjoyed it! Now send me some cheesecake (:
Instead of foil I learned to use a browning bag around the bottom to ensure no water gets in. It works fabulously.
I bought a boat load of cream cheese! I NEED to see if I've got some things on hand! I have some off brand cinnamon graham crackers, but beggars can't be choosy they say! lol I wish I had a food processor or an adequate blender. I have a magic bullet but it doesn't work well. I don't care for nuts in desserts. So perfect for me! I need to ask for a spring form pan for Christmas this year. I'd definitely have to make a smaller batch since I can't go out to the store much right now and I have to be careful to ration food a little more. Few things intimidate me now but I used to let myself become overwhelmed! I don't let myself anymore. If I want to make something I take a recipe and go ham! it came out so good and you did it in your own kitchen!
What a great idea for a recipe. Me being locked up at home with a whole cheesecake sounds dangerous though 😂 a few years ago I made a copycat Cheesecake Factory cheesecake for my own birthday because I learned that the restaurant stopped making my favorite kind and I NEEDED it for my birthday 😊
Aw you are so sweet! Did you enjoy the one you make yourself??
Julia Pacheco i did! It was the white chocolate blueberry version and it was delicious!
I’m already eating like crazy during this quarantine 🤦🏻♀️😂😩 I could sure devour this entire cheesecake! It looks amazing!
Hahahaha Amanda that’s totally me 😂 I ate so much more cheesecake than my husband!
BAAAHAHAHAA LMBO ROTFFFF HAHAHAHA
made this and it turned out great! it tasted exactly like the one from the Cheesecake Factory and my whole family enjoyed it! i’ll be making it again for my grampa’s birthday
You were so sweet Kaitlyn 💜 I am more than happy that you enjoyed this recipe I hope your grandpa likes it 😘
5 bars of cream cheese is too much I tweaked the recipe a little to make it fit and it came out perfect lowered the eggs to 4 and sugar to 1 1/3 cups
Hey have you ever made a Cheesecake in your instant pot? You need a 7" Spring form Pan but in total it cooks for only 30 minutes ! Also a good tip is to add your eggs at the very end making sure once they are incorporated to not over mix them or the mixture will become very dense.
This sounds so awesome :-) I’ll have to keep it in mind!
I followed this recipe and the cheesecake taste amazing!!! This was my very first time making a cheesecake! Thank you so much!!
That is so awesome to hear! Thank you so much :-) I’m so glad you enjoyed!
I made this for my family and they LOVED THIS! This was my first time making cheesecake and thanks to you, I was a hit. THANK YOU, THANK YOU, THANK YOU!
Oh my goodness! I am so very happy to hear that! Cheesecake is not always the easiest thing. I’m so happy to hear everyone enjoyed it and thank you so much for your positive comment🙌🏼
mine is currently baking and i was surprised how big the batter is
update: finished baking and topping it off. its delicious. i’m not a fan of cheesecake but this one is good.
Right? I’m making one now and I feel like I have enough batter for a whole other cheesecake! Haha And I used a 10” pan. Not complaining, cheesecake is my fave!
@@brandyzepeda6270 lol I used the leftover batter for a whole other cheesecake and i still had some batter left over
I’m so happy to hear you all enjoyed it! This is definitely my favorite cheesecake ever :-)
Looks yummy. I love cheesecake with cracks...😊
Love this recipe. Only cheescake recipe I will use now. Thank you so much!
Wow! That is just awesome! I’m so happy to hear that it turned out well for you and you enjoyed it so much. Thank you so much for your positive comment and have a great rest of your week😉🙌🏼🙌🏼
Is it possible to do this recipe without hand mixer?
I’ve found that by putting the cheesecake on the under pan into the oven before I added the water. It’s far less easy to pour it all over yourself.
I love that idea I can’t believe I’ve never even thought of that!
I have made this several times
Absolutely delicious ❤
That’s awesome to hear, Leslie! Thanks so much for your positive comment💜💜
I’ve been looking for a copycat recipe for this. One the Cheesecake Factory makes and what everyone seems to miss is they have layers of vanilla crunch cake in it. Aside from that, this one looks like the best crust I have seen but tasty has a recipe very similar to this one for the cheesecake part I like. I’d just swirl the cinnamon mix less than they do.
Add these into this one and it would be perfect
I love this thanks!
I have been to the CCF three times within a month and i don't think you are comparing the same cheesecakes. The original CC, plain one, does not have layers of anything between it, so you must be talking about the Dulce de Leche which has Almond Brickle bits in the crust. 🤔
No complaints from me. I use 4 bricks of cream cheese and 3 eggs when I use a smaller springform pan and it's just perfect...like yours 🥰
Wow! I bet that is amazing. Thank you so much for watching and for your positive feedback about this cheesecake😉💜
I’ve used this every holiday the last 2 years. Thank you so much.
Oh my goodness! That is awesome! So happy that it turned out so well and that you have put it into your Christmas tradition rotation every year. Thank you so much for sharing that and I hope you’ve had a wonderful Christmas day⛄️🌲🤍
This looks amazing, going to try it out? What is the consistency of it? Fluffy or more dense?
A little tip: put the pan in the oven first, then add the water :) tfs Looks delicious ! 💗💗💗
That is such a good tip! Does it come out less cracked? I’m just learning ❤️❤️
@@JuliaPacheco Well, that's the theory behind it, but there are no guarantees :) I want to make your recipe. My Mom used to make her family famous cheesecake, and it was delicious. I have her recipe, but I'd like to give yours a try. I loved how you said you couldn't wait to get into it, I don't blame you :) Have a lovely day ad thanks for sharing with us 💗
My kids LOVED this recipe. This was delicious. Really is the best.
I’m so happy to hear this! Thank you so much Leana! Have a blessed day 😊
Absolutely love strawberry cheesecake ❤️❤️
Great job,! Looks delicious! I’m making your recipe tonight! Happy Thanksgiving! 😊
Omg I LOVEEEE cheesecake! Especially Cheesecake Factory’s!!! I could eat the whole thing!
Haha Briana you and I both! I ate most of it and my husband only ate a few slices because I was a hog haha! Have a blessed week (:
Im not a big cream cheese fan, but it looks good! Kinda surprising how much sour cream goes into it!
I totally agree! It was a lot but it made it so creamy and delicious!
I made this cheesecake it turned out amazing I definitely will recommend this video.
Thank you so much Patrick! I’m so happy to hear it turned out! Have a wonderful week (:
I made this its so good i've already sold 2 cheesecakes for my business!!
I am so happy to hear you made this recipe and sold 2!!! Congratulations on selling them! I hope you continue to sell (:
A cuánto se vende este cheesecake?
How much can I sell this cheesecake?
I know this has been some time ago but I couldn't help but comment on this. I make a cheesecake almost every month I make the New York cheesecake and that takes seven packs of cream cheese I have never used cornstarch in my cheesecakes I don't use 16 oz of sour cream I use one cup so I don't know how yours taste I hope it's great never had a problem with pouring all of my batter in my spring form different strokes with different folks. And your headline said copycat cheesecake factory what was the copying the 16 oz of sour cream and the cornstarch I don't know good luck 🤔
I have a question. You said 2 cups of sugar for the filling, but instead of dry cups you used a wet measuring cup. So which is the correct amount of sugar?
Thank you for sharing this recipe! Best cheesecake I’ve ever tasted. Although now all my friends will be expecting me to make cheesecake anytime we get together 🤣
I’m so glad that it turned out so well! Thank you so much😀😀
Going to try this for the holidays! Thank you hun!
Hello this was lovely! Thanks a bunch 🥰
So do you think 5 bricks of cream cheese instead of 6? Your overflow, how much did you have left in your mixer? Thank you so much for sharing this. It looks gorgeous
Thanks Angela! I had about 2 cups left in the mixer I think trying 4-5 bricks would work better! Let me know if you have anymore questions! (:
I use 5 blocks of cream cheese depending on the size.
Going to try this in my air fryer😻😻😻😻
Cheesecake doesn’t rise so you can fill it up to the top and it will eventually contract while cooling
I love this recipe ... one of the best desserts I like .. I did my own version on my channel the first week in 2021 and my family couldn't wait till I finish editing the video .. strawberry and cheese cake make a great combo .. thanks for sharing💕
You are so kind! You made my day! Thank you 😊
Just came to mind this recipe. Thanks 🙏 again. Will forward this to my family. The Best Cheesecake Recipe!! Merry Christmas 🎁 thanks again.
Merry Christmas to you too Lorraine. And thank you so much for watching😀😀
Hi thanks for sharing this recipe!!!! I really really want to try it! Could u give me an advice about how long should I bake if I want a smaller size? (I’m thinking of 6inches) Thank you so much
I would bake it at 325° for probably a little over an hour. I hope that helps. Thanks so much for watching!😀😀
@@JuliaPacheco thank u so much❤️
The I.P. with all it's steam really does a great job on cheesecake only two of us so need one smaller.
You seem like you are wonderful with the IP! I’m sure you can give me some helpful tips here and there! I’ve always wanted to try IP cheesecake, is it worth it?
Geraldine how long do you cook it in the I.P. and let natural release??
Will definitely give this a try! Great job making it👍
Thank you so much Carol! You’ll have to let me know how it goes for you :-)
That looked delicious Julia! Thank you for sharing!
Thanks Paul! I love sweets (:
I used to love cheese cake!! If I could only eat it now!! xoxo be safe my friend!!
Thanks Patricia! I ate pretty much the entire cheesecake! Stay safe beautiful!
thank you for the recipe! i love the cheesecake factory 😍will a 15% fat sour cream be ok regarding the fat percentage? 😅 with mascarpone as cream cheese
Could we half the ingredients if we dont want it that thick?? I LOOOOVE cheesecake and im super excited to make this!
I have a ready made crust base here, and it's small... How will it work? I don't have a spring tho
Can’t wait to try this I love cheesecake!
Thanks (:
Okay this looks amazing! 6 blocks of cream cheese?! No wonder it tastes so good 😉 I can't wait to try this recipe! So happy we were able to collab girly ☺️
Hahaha right! I may have gained so weight haha
Thank you for this , making it for Christmas 🎄
I really hope you enjoy it :-)
Excellent recipe easy to follow 👍❤️❤️ must make and will be my go to recipe 🙏 for sharing and take care
Thank you so very much for sharing Pamela!
Looks amazing my friend 👍
I like to try new recipes and this has been my family’s favorite ♥️
That’s awesome! Thank you so much for sharing the positive feedback about this recipe and I hope you have a wonderful rest of your week🙌🏼🙌🏼
I'm glad you thought it was the best cheesecake you've ever had! I'm considering making this as well. I've seen two copy cat recipes online. One calls for 2 tbsp cornstarch and 1/4 cup of ap flour (like you used) and the other recipe doesnt include those items. Any idea on how the flour and cornstarch effect the cake?
Thank you so much for watching this video (: the cornstarch and flour incorporate with the egg so it makes the cheesecake not crack as easily. I also think it makes it more fluffy but that might just be me! Lol.
Hola. Cuanto pesa cada queso crema. Gracias.
It is 8 ounces😉
@@JuliaPacheco le agradezco mucho. En mi pais hay de 7 oz y medio nada mas, en empaque individual.
Hi Julia. Thank you for the easy to follow recipe. I will be making this soon. What size is your springform pan? And if you don't mind sharing what brand is your pan? Thank you!
Hi I hope you all are doing amazing! My springform pan is 9inch and it’s Calphalon brand and I got it at TJMaxx for a super good price around $10!
5
Hey, a short question about the cream cheese. I'm from Germany and I´d like to back the cake, but you said that you had filling left. Would you just take less cream cheese or also less of the other ingredients? Thank You:))
Yes try it with a block less of cream cheese (:
I would use the amount it the video and fill it to the top so you don't have any left over. It will not spill over. The filling will shrink down.
I used the small portable mixer on slow speed (still faster than what you showed) and then it was much more liquidy at the end ... not as dense as yours .. i used exactly the same measurements and methods .. was it because i was using that mixer ?
Did you make sure to add the eggs in one at a time also was everything room temperature? I had that happen to me before and I believe for me it was adding the eggs in too fast!
@@JuliaPacheco also , outdated , or nearly outdated eggs will produce same , CHECK DATE ON EGGS ALWAYS , yay
Trying this this week❤️❤️. Love your recioes❤️❤️🌹
Should I make half of the batter if I'm gonna use a 6in springpan??? Thanks!!
Yes go ahead and half it’
Oh this looks so good! Give me all the cream cheese!
Hahaha that’s why we are friends! I totally agree with you.
You can put the mixture to the top and it will not spill over; it will sink down as you can see in the picture after it has baked.
Thanks for this! Have a blessed day 💜
Thank you, for the Recipe will try it.
Hope you enjoy 😊
I made this cooked 75 minutes and it's still was not done in the middle. I had a ton of leftover batter. Any tips on getting it done. It was a golden color in top
How did it turn out for you? Normally mine cooks in the certain time on the recipe
I literally just ate a piece of cheesecake factory original cheesecake I could swear I tasted coconut in there somewhere
So yummy!
Wonderful meal
Thanks
Hello my friend yummy for your tummy💖💖💖💖👍🏼
Thanks (:
Is there a list of ingredients and directions written out somewhere? I don't have great internet so going back and forth trying to get the ingredients doesn't work well...I clicked on where it showed a link but it shows as an error. Sorry, don't mean to be a pain but am excited about this cheesecake! Thank you!!!
Here this the exact recipe Jade! I hope you are able to see it with your internet! Have a blessed day! : INGREDIENTS:
Cheesecake crust:
2 tablespoons white granulated sugar
1 teaspoon cinnamon
1 stick unsalted butter (melted)
1 cup graham cracker crumbs
1/4 cup almonds (finely chopped)
1/4 cup walnuts (finely chopped)
Cheesecake filling:
1/4 cup all purpose flour
2 tablespoons cornstarch
1 tablespoon vanilla extract
6 packages 8 ounces each full fat cream cheese (room temperature)
2 cups white granulated sugar
5 large eggs (room temperature)
16 ounces full fat sour cream (room temperature)
Topping:
1/4 cup white granulated sugar
2 cups full fat sour cream
INSTRUCTIONS:
First, Preheat oven to 325 degrees Fahrenheit.
Then, Adjust the top rack to be positioned in the middle of the oven.
Cheesecake crust:
Finely chop the nuts or add the to a food processor.
Add all the ingredients to a large bowl and stir until well combined.
Press the mixture into a 10 1/2 inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.
Refrigerate for at least 20 minutes.
Cheesecake Filling:
Make sure all the ingredients are at room temperature before your begin.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
Add the sugar a little at a time and continue beating until well combined and creamy.
Add the eggs one at a time and beat after each addition until well combined.
Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.
Add vanilla extract.
Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
Pour cheesecake batter into the prepared springform pan.
Bake:
Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
Bake in the preheated oven for one hour and 15 minutes.
Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.
Chill:
After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
In a medium bowl, whisk together on medium-low speed sour cream and sugar until creamy and fully combined. Taste and add more sugar if needed.
Spread the topping over the cool cheesecake using an offset spatula.
Transfer to the refrigerator and chill for 24 hours.
@@JuliaPacheco YOU ARE AMAZING!!!! THANK YOU SO SO SO MUCH!!!🥰🥰🥰
Very good!!
Where can we find one of those pots that slide off because I plan on making one today?
Hi can I skip sour cream and skip egg
What temperature are you baking the cake at?
Bake at 325 (: I just pinned the recipe to my comments!!!!
What is the baking temperature?
What temperature do you bake it at ?
Can we use silicon molds than spring form? 🤔
Everyone saying it was good yes I agree but I was bummed because it's not like cheesecake factory I'm trying to find out what makes cheesecake factory have that specific texture and am still searching
This is also what I’m looking for….hope you find the right recipe..
so does this also work if we buy the crust at a store?
I’ve never tried it like that but you can certainly give it a try.
Am making this for Christmas 🎄
I really hope you enjoy this recipe Karen! Have a merry Christmas 💜
Amazing
Thx that looks amazing 🥰
Hey thanks :) Hope your having a nice day Latarsha 💙
Omgggggg can you pleeeeeease please pleeeeeease try and recreate their Banana Cream Cheesecake? Its so light and airy and delicious 😋
Now that you suggest that I’m going to have to look into it thank you so much :-)
Is the cream cheese enough to make 2 cheese cakes
Yes it is! Adjust the cooking time (:
I will make this.
That’s awesome! I sure hope you enjoy it
You did not put in the recipe what temperature the oven is supposed to be
Can you do the vanilla bean recipe
I don’t know if I missed it but I how many degrees do you preheat the oven for the cheesecake
Preheat to 325 degrees!
Cheesecake looks Awesome!😊❤
Thanks so much (:
Any graham crackers do you recommend? And brand name of fat cream cheese pleasee.. I really want to try this ..😥
The honey maid brand is great (:
Thank you.. How about the fat cream cheese?
I recommend using full fat cream cheese that will work the best! I hope you enjoy :-)
how many tbsp of flour and cornstarch for 1 pack of creamcheese only. Thanks:)
Can you freeze that cheesecake???