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cheesecake factory cheesecake

Cheesecake Factory Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (crust)
  • 6 tbsp unsalted butter, melted
  • 4 packages (8 oz each) full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar (filling)
  • 1 cup full-fat sour cream
  • 1 tsp vanilla extract
  • 3 tbsp all-purpose flour
  • 4 large eggs, room temperature
  • 2 egg yolks, room temperature

Method
 

  1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes and let cool.
  2. Beat softened cream cheese on medium for 3 minutes until smooth. Add 1 1/4 cups sugar and flour; beat 1 minute. Mix in sour cream and vanilla on low. Add eggs and yolks one at a time on low, mixing just until combined.
  3. Wrap the outside of the springform pan in 2 layers of heavy-duty foil. Pour filling over cooled crust. Place in a roasting pan, add 1 inch of hot water to the roasting pan, and bake at 325°F (160°C) for 75 to 85 minutes until edges are set and center still jiggles.
  4. Turn off the oven and crack the door 1 inch. Leave cheesecake inside for 1 hour. Remove from water bath, run a knife around the edge, and cool completely on a wire rack before refrigerating for at least 6 hours.
  5. Remove springform ring, slice with a hot wet knife, and plate with fresh strawberries or berry compote on top.

Notes

Pull the cream cheese, eggs, and sour cream from the fridge at least 1 hour before you start — room-temperature dairy blends smoothly and gives you a lump-free filling. The cheesecake can be made up to 2 days ahead and kept refrigerated, which actually works in your favor since the flavor and texture both improve with time.