ORIGINAL CHEESECAKE FACTORY CHEESECAKE

ORIGINAL CHEESECAKE FACTORY CHEESECAKE image

Yield 12

Number Of Ingredients 13

Cheesecake Factory Cheesecake Crust
1 cups graham cracker crumbs
1/2 cup vanilla wafer crumbs
1/4 teaspoon ground cinnamon
1/3 cup butter, melted
Cheesecake Factory Cheesecake Filling
2 pounds full-fat cream cheese, at room temperature
1 1/4 cups sugar
1 cup sour cream, at room temperature
1/4 cup all-purpose flour
5 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice

Steps:

Heat the oven to 475 degrees Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily. In a large bowl, mix the graham crackers and vanilla wafer crumbs with the cinnamon. Slowly pour in the butter. Mix with hands to distribute butter evenly. Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath). Press the graham cracker mixture into the bottom and sides of the pan. In a large bowl, beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice. When mixture is blended, pour it into the springform pan. Place the cheesecake pan into the water bath in the oven. After 10 minutes, reduce heat to 350 and bake for another 50-60 minutes until the top is golden brown. Cover and place in the refrigerator to cool for four hours or more.