Classic cheesecake recipe
This amazing dessert is made with just a handful of ingredients and is one of the best copycat recipes. It uses an easy technique that will result in one of the most delicious homemade cheesecakes you have ever had. I love this easy recipe because it is not overly sweet, but it is rich, dense, and scrumptious.
You can taste the Cheesecake Factory Original Cheesecake glory that is front and center here but not overpowered by any other flavors. The creamy filling rests on a buttery graham cracker crust that is made with a mix of nuts for extra flavor and texture.
The Cheesecake Factory Cheesecake is topped with a thin sour cream layer, that nicely balances the sweetness of the dessert. I love serving this delicious sweet treat with just a touch of whipped cream on the side and sometimes fresh strawberries for a pop of color.
If you are a cheesecake fan, you have to try this one, it is the real deal! Save some good money by making it at home with this fool-proof recipe. We have a great list of some of the best cheesecakes out there, but this classic version of it is one of the best you can get!
What do you need to make a classic cheesecake recipe:
First, you will need a springform pan.
Electric mixer, hand mixer, or stand mixer.
Graham crackers or graham cracker crumbs. The crust can also be made with vanilla wafers.
Also, use cream cheese, and lots of cream cheese.
White granulated sugar.
Unsalted butter for the crust.
Eggs should also be at room temperature, just like the rest of the ingredients.
Sour cream and a little all-purpose flour.
Vanilla extract
How do you make cheesecake factory original cheesecake copycat recipe?
Prep: First, prepare the cheesecake pan, and the ingredients to have everything on hand. Make sure to cover the outside of the pan with a large piece of foil.
Preheat oven: Also, preheat the oven to 325 degrees F.
Crust: After that, combine graham cracker crumbs with the rest of the crust ingredients in a large bowl and stir. Afterward, press the crumb mixture into the bottom of the pan and also up the sides. Next, chill the nut crust.
Cheesecake layer: Start by beating cream cheese until light and fluffy, and add the sugar little by little. After that, add the eggs one at a time, followed by cornstarch and all-purpose flour. Scrape the sides of the bowl and add vanilla extract and sour cream.
Add to pan: When the filling is ready add it on top of the chilled crust.
Bake: Finally, bake it in a preheated water bath until the top of the cheesecake turns puffy on the side and looks settled.
Cool: Once done baking, cool it in the oven with the door slightly open, and after that transfer it to a wire rack.
Topping: Next, add the sour cream topping on top of the baked cheesecake.
Chill: After that chill it for at least 8 hours.
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