The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.



Fried Mac and Cheese Balls

Cheesecake Factory Copycat Recipe

1 3/4 cups of marinara sauce
1 3/4 cups alfredo
1/4 cup heavy whipping cream
1 teaspoon garlic powder
1/2 cup ricotta cheese
1 cup Italian blend shredded cheese
1/4 cup red wine

1 pound large elbow macaroni
3 tablespoons butter
2 cups whole milk heated and warmed
3 tablespoons milk
2 tablespoons flour
16 ounces grated white sharp cheddar
16 ounces smoked gouda cheese
salt and pepper, to taste
3 eggs
1 box panko bread crumbs
fresh Parmesan cheese for garnish only
vegetable oil for frying

To make the balls:  Cook your double elbow macaroni according to directions. Drain and rinse with cold water and set aside. (Make sure you under cook these noodles just a little). Start grating your cheeses with your grater. Place the cheddar and Gouda cheese in a large bowl and set aside.

In a big saucepan on the stove melt your 3 tablespoons of butter. Once it melts add your flour by sprinkling it in the saucepan and mix well with the whisk- stirring out the lumps. Whisk in your 2 cups of the warmed milk into the mixture. Cook for about 4 minutes till the sauce thickens.

Remove from heat and add the cheeses you grated from your cheese bowl. Stir well melting the cheese until it is melted and smoothed. Add your cooked drained macaroni to your cheese sauce. Fold in the macaroni well and mix well with the cheese sauce. Season with salt pepper.

Butter a large square glass pan. Put your macaroni cheese mix in the glass pan. Place the pan in the fridge till the mac and cheese is cold- about 2 hours. Using a Tablespoon Shape the cold mac and cheese into balls- about the size of an inch 1/2. Place the balls on a cookie sheet lined with foil in the freezer for about an hour.

Take the balls out of the freezer, and one by one hold them in your hand and compress the balls to make them firmer and tighter. Place them back on the cookie sheet lined with foil and stick them back in the freezer for one more hour.

In a small bowl place your 3 eggs and your 3 tablespoon of milk and whisk set aside. In a ziplock bag place your Panko bread crumbs set aside.Heat up your vegetable oil (You want enough to cover the mac and cheese balls).If you have a fryer than heat the fryer up. You know your oil is ready when you sprinkle water in the oil and it crackles.

One by one take your mac and cheese balls and dip in the egg mixture- then drop in the Panko bread crumbs. Coat each Mac and cheese ball good. Dip the coated mac balls in the heated vegetable oil. They will be a light brown when they are done. Set on a paper towel to drain the oil. When all your balls are done- place in a warm oven to keep warm while you make the sauce.

To make the sauce:  In a small saucepan on medium heat add the marinara sauce and Alfredo sauce and stir well to combine. Add the ricotta cheese, the Italian cheese, and the red wine. Stir well. Add in the heavy whipping cream, and garlic powder. Stir well. Keep the sauce on low till you are ready to serve.

To serve:  When you serve these Cheesecake Factory Fried Mac and Cheese balls you want to put a little sauce on your plate or bowl first. Add about 2 balls to your serving plate. Ladle a little sauce on the top of the fried mac and cheese balls. Sprinkle with fresh Parmesan cheese.

Chicken Piccata

Cheesecake Factory Copycat Recipe

Serves 4

1 to 1 1/2 pounds boneless skinless chicken breast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon oil
8 ounces sliced Portobello mushrooms
2 teaspoons butter
1/4 teaspoon salt
1/4 cup butter
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon capers
2 tablespoons heavy cream
2 teaspoons fresh chopped parsley
Serve with cooked angel hair pasta or other type of pasta

Slice chicken breasts in half, they should be about 3/8 to 1/2 inch thick after cutting. Place the chicken breast between plastic wrap and pound thin with a meat pounder. Pound chicken carefully until it reaches about 1/4 inch thick. Season chicken breast with salt and pepper.

Heat a skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil. Cook chicken breast until brown on both sides, remove from the pan. Reduce the heat slightly and mushrooms, 1 tablespoon butter, and a sprinkle of salt. Saute the mushrooms until they just begin to brown. Remove the mushrooms from the pan.

Add dry white wine to the pan, and scrape the browned bits off the pan with a wooden spoon. Add butter and lemon juice to the pan, and stir in capers and add heavy cream. Raise heat until the the mixture begins to bubble. Return mushrooms and chicken to the pan. Stir in fresh parsley and serve immediately. Serve with cooked angel hair pasta or other pasta of your choice.

Shepherd's Pie

Cheesecake Factory Copycat Recipe

1 pound ground beef
1 cup sliced mushrooms
1 cup diced onion
2 cans cream of mushroom soup
1/4 cup sour cream
1 can corn
4 cups mashed potatoes
1 cup shredded cheddar cheese

Brown hamburger adding sliced mushrooms & diced onions about 1/2 way through the browning.
When brown, reduce heat to low and add 2 cans cream of mushroom soup and 1/4 cup sour cream and let simmer 5 minutes until heated through. Put hamburger mixture in a 13 X 9 casserole dish and top with corn and then mashed potatoes and then cheddar cheese. Cover with foil and bake in 400 degree oven for 30 minutes.

Orange Chicken

Cheesecake Factory Copycat Recipe

2 pounds boneless skinless chicken breasts, cut into 1 1/2 inch cubes
1 1/2 cups all purpose flour
1 egg
1/4 teaspoon salt
1/4  teaspoon pepper
oil, for frying

Orange Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4  cup lemon juice
2 1/2 tablespoons soy sauce
1 tablespoon grated orange peel
1 cup packed brown sugar
1/2 teaspoon minced ginger
1/2 teaspoon garlic powder
1/4  teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat.
Deep fry chicken in batches until completely cooked.

In a large saucepan combine 1 1/2 cups water, lemon juice, orange juice and soy sauce. Blend well over medium heat for a few minutes then stir in brown sugar, orange zest and ginger garlic.Bring to a boil.

In another bowl combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes.

Pretzel Crusted Chicken

Cheesecake Factory Recipe

Servings:  30 skewers

9 ounces pretzels (sticks or twists)
2 ounces Panko breadcrumbs
30 chicken breasts, cut into pieces 1 inch wide x 4-5 inches long
30 bamboo skewers (6 inches)
2 ounces all purpose flour
6 ounces buttermilk
canola oil, as needed
1 cup honey mustard sauce
1 cup ranch dressing

Place the pretzels into a food processor or crush by hand into very, very small pieces. Place the crushed pretzels and panko breadcrumbs into mixing bowl. Gently mix the crushed pretzels and panko together until evenly combined.

Gently flatten the thicker ends of the chicken pieces. Skewer each chicken portion (lengthwise, 1 chicken portion per skewer). Dredge the chicken into the seasoned flour shaking off any excess. Dip the floured chicken skewer into the buttermilk coating it evenly all over. Finally dip the skewer into the pretzel/breadcrumb mixture until it is completely coated. Gently press the pretzel mixture into the chicken to help it hold. Place the breaded chicken skewers into the refrigerator for at least 1 hour before serving.

Heat the canola oil to 350 degrees in a deep fry pan or skillet. Carefully place the breaded chicken skewers into the hot oil (a few at a time) and cook until dark brown and crispy. Ladle the honey mustard sauce and ranch dressing into small sauce dishes. Place the sauces onto a large platter. Arrange the some of the chicken skewers onto the platter next to the sauces.