Now into fixing it: dip the spatula into hot water (or you can use your fingers, wet them in hot water first) and gently use it to push and press down in the area of the crack and spread to fill in the crack until the top is smooth.
Clean the spatula with the towel as needed. In the end, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake until you are happy with how the crack has been covered. Do NOT rush through this process.
Another option is to add a thin layer of sour cream topping if the cracks are small.
Or you can add a layer of whipped cream topping and garnish the cheesecake with fresh fruits.
How to remove a cheesecake from the springform pan?
Keep in mind that the cake should be removed from the pan only after it has been properly refrigerated.
Start by carefully running a small knife around the inside edge of the pan. First, starting all the way up the side and working your way down. This is how you loosen the bits that stuck to the pan.
After you feel like you have unstuck the cake from the pan, unbuckle the springform pan and remove the circular band.
Similarly, to transfer it to a serving dish, run a long, thin spatula or knife between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.
How to slice a cheesecake:
Run a sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing it.
Then, wipe the knife clean and run it under hot water before making another cut.
An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.
How to freeze leftovers:
Preferably, freeze the Cheesecake Factory Original Cheesecake BEFORE you top it with sour cream.
First, cool the cake and after that refrigerate it for at least 6-8 hours.
Then, wrap it tightly with aluminum foil and after with plastic freezer wrap, or place in a heavy-duty freezer bag.
You can also wrap and freeze individual slices.
Properly stored, it will maintain the best quality for about 2 to 3 months.
Thaw overnight in the fridge one day before serving.
Cooking tips:
First, the classic cheesecake recipe asks for a LOT of cream cheese. Therefore, if you want the cake to be as tall and as rich as the Cheesecake Factory Original Cheesecake, then you need lots of cream cheese.
Another important factor is to make sure you use room temperature cream cheese, large eggs, and sour cream.
Stay away from overbeating the batter and also don’t forget to scrape the sides and bottom of the bowl.
If baking in a water bath, don’t forget to wrap the pan in aluminum foil!
Ingredients
Cheesecake crust:
- 1cupgraham cracker crumbs
- 1/4cupalmondsfinely chopped
- 1/4cupwalnutsfinely chopped
- 2tablespoonswhite granulated sugar
- 1teaspooncinnamon
- 1stickunsalted buttermelted
Cheesecake filling:
- 6packages8 ounces each full-fat cream cheeseroom temperature
- 2cupswhite granulated sugar
- 5large eggsroom temperature
- 16ouncesfull-fat sour creamroom temperature
- 1/4cupall-purpose flour
- 2tablespoonscornstarch
- 1tablespoonvanilla extract
Topping:
- 2cupsfull-fat sour cream
- 1/4cupwhite granulated sugar
Instructions
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Preheat oven to 325 degrees Fahrenheit.
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Adjust the top rack to be positioned in the middle of the oven.
Cheesecake crust:
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Finely chop the nuts or add them to a food processor.
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Add all the ingredients to a large bowl and stir until well combined.
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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.
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Refrigerate for at least 20 minutes.
Cheesecake filling:
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Make sure all the ingredients are at room temperature before your begin.
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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.
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Add the sugar a little at a time and continue beating until well combined and creamy.
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Add the eggs one at a time, and beat after each addition until well combined.
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Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.
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Add vanilla extract.
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Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
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Pour cheesecake batter into the prepared springform pan.
Bake:
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Read the post for “water bath” tips if you want to bake the cheesecake using a “water bath”.
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Bake in the preheated oven for one hour and 15 minutes.
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Try not to open the door to the oven. At the 60-minute mark check on the cheesecake if it’s done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
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Turn the oven off and prop open the oven door and leave the cake to cool in the oven for one hour.
Chill:
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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.
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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.
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Spread the topping over the cool cheesecake using an offset spatula.
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Transfer to the refrigerator and chill for 24 hours.
