Copycat Cheesecake Factory - Original Cheesecake

Updated at: Thu, 17 Aug 2023 03:15:29 GMT

Step 1

Step 1 Make the graham cracker crust Preheat the oven to 325°F. In a small bowl, combine the graham cracker crumbs and the sugar, and stir in the melted butter. Press the mixture onto the bottom and up the sides of a greased 9-in. springform pan.

Step 2

Place the springform pan on a baking sheet, and bake until lightly browned, about 18-22 minutes. Cool on a wire rack.

Step 3

Step 2 Prepare the cheesecake filling In a large bowl, beat the softened cream cheese, sour cream, sugar and vanilla until smooth. Then, add the eggs and beat on low speed, just until combined. It’s important not to overbeat the filling, which can lead to cracks in the cheesecake later on.

Step 4

Step 3 Pour the filling into the crust Place the springform pan on a double thickness of heavy-duty foil (about 18 square inches), and securely wrap the foil around the pan, which will prevent any spillage. Pour the filling into the cooled crust.

Step 5

Step 4 Make the water bath Place the foil-wrapped springform pan with the unbaked cheesecake in a larger baking pan, and add 1 inch of hot water to the larger pan to create the water bath. Bake at 325° for about 1-1/2 hours, or until the center of the cheesecake is just set and the top appears dull. After you take the cheesecake out of the oven, remove the springform pan from the water bath, and let it stand for 5 minutes on a wire rack.

Step 6

Step 6 Make the sour cream topping In a small bowl, mix the sour cream and sugar. When combined, spread it over the top of the cheesecake. Bake 5 minutes longer without the water bath. Pull it out of the oven and let cool for 10 minutes on a wire rack.

Step 7

Step 7 Set and refrigerate the cheesecake Loosen the graham cracker crust from the sides of the pan with a knife, and remove the foil from around the springform pan. Cool for 1 hour longer on a wire rack.

Step 8

Refrigerate the cheesecake overnight, covering when completely cooled. Remove the rim from the pan.

Step 9

Step 8 Serve and enjoy

Step 10

TIP: Wash your hands, and press the cheesecake together with your finger to fill the crack. Do this before you refrigerate the cheesecake, but after it has fully cooled out of the oven. Next, grab an offset spatula and dip it in hot water (but not too hot, or you’ll melt the cheesecake with the residual heat). Completely dry the spatula, and smooth the top over where the crack used to be.

Step 11

Store your cheesecake in an airtight container in the fridge for up to 3 or 4 days, if it isn’t gone before then! If you know you won’t eat it all within a few days, feel free to freeze the cheesecake so it lasts longer. When wrapped tightly and stored in an airtight container, it should last in the freezer for up to a month.

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