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.

Search

Loading...

Four Cheese Pasta



FOUR CHEESE PASTA
California Pizza Kitchen Copycat Recipe

Serves 2

1 1/2 cup ricotta cheese
2 1/2 cups shredded mozzarella cheese
1 egg, beaten
1/8 teaspoon black pepper
1/4 cup sliced basil leaves
8 ounces rigatoni or pasta noodles of choice (cooked and drained)
1/2 cup shredded parmesan cheese
1/2 jar Classico Fire Roasted Tomato & Garlic Sauce

Preheat over to 350. Combine mozzarella cheese, egg, basil, pepper, and ricotta cheese.  Combine hot noodles, sauce, and ricotta mixture. Bake in 11 x 7 glass dish. Sprinkle with mozzarella and parmesan cheese. Bake 25 minutes covered. Bake additional 5 minutes uncovered until cheese is melted.

Grilled Artichokes



GRILLED ARTICHOKES
California Pizza Kitchen Copycat Recipe

4 large artichokes
2 lemons
garlic cloves
salt
3 tablespoons olive oil
1 tablespoon steak sauce
2 teaspoons Montreal Steak Seasoning
2 teaspoons balsamic vinegar

First, fill a large pot with 2 inches of water, two tablespoons of salt, a large lemon, quartered and a few cloves of garlic.  Have an additional lemon wedge on hand. Cut off the bottom so they sit upright nicely. Next with a pair of kitchen scissors trim off the top 1/3 of the surrounding leaves.

Turn your artichoke on its side and with a large chef knife, cut it into quarters if it’s very large or into thirds if it’s smaller. The inside of the artichoke will discolor in less than one minute when exposed to air so immediately rub it with your lemon wedge. Take a paring knife and cut out the hairy “choke” and it’s pink leaves.

Place the artichokes in the pot and bring it up to a boil. Boil for approximately 8 minutes or until the heart is fork tender. Remove from heat and drain the artichokes in colander.

While the artichokes are cooking, you can prepare the Grilled Artichoke Marinade. In a small bowl mix together 3 tablespoons of olive oil, 1 tablespoon of steak sauce, 2 teaspoons of balsamic vinegar, 2 teaspoons of Montreal Steak Seasoning. Drizzle the marinade over the artichokes and gently toss to coat well. Place on grill over medium low heat and grill for just a few minutes until you see slight charring. Serve the artichokes with additional marinade or melted butter for dipping. To eat the artichokes, peel off a leaf, dip the bottom in melted butter if desired, and use your teeth to scrape off the lower half of artichoke “meat” on leaf.

Chicken Costolleta



CHICKEN COSTOLLETA
California Pizza Kitchen Copycat Recipe

Serves 4

Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 tablespoons water
3 tablespoons flour
1 teaspoon ground pepper
1 teaspoon kosher salt

Preheat oven to 200 degrees.
Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.

Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.

Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon fresh lemon juice
1/8 cup chicken stock
kosher salt
freshly ground pepper
1 tablespoon unsalted butter

Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted. Serve chicken with lemon sauce and mashed garlic potatoes.

Huevos Rancheros



HUEVOS RANCHEROS
California Pizza Kitchen Copycat Recipe

1 tablespoon butter
1 tortilla
1/2 cup shredded cheddar cheese
1 tablespoon butter
3 eggs
1/4 cup sour cream
1/4 cup taco sauce
1/4 avocado, sliced in wedges
1 tablespoon cilantro, minced

Heat a saute pan over medium high heat. Add the butter and once melted, a tortilla. Top the tortilla with cheddar cheese and second tortilla. Brown bottom side of the tortilla, then flip and brown other side. Remove from pan and cut into wedges. Arrange on a plate or platter.

 Add remaining butter to the pan and crack the eggs into the melted butter. Reduce heat and cook the eggs until the whites are firm and the yolks are soft and runny. Place the eggs in the center of the quesadilla wedges. Drizzle taco sauce over the eggs, avoiding the yolks. Top with sour cream and arrange the avocados on the side. Sprinkle with cilantro and serve warm.

Pineapple Upside Down Cheesecake



PINEAPPLE UPSIDE DOWN CHEESECAKE
Cheesecake Factory Copycat Recipe


Cake Layer
1 cup white sugar
1/3 cup butter, softened
1 egg
1/2 teaspoon vanilla
3/4 cup milk
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Grease and flour a springform pan and preheat oven to 325 degrees. In a small bowl, combine flour, baking powder and salt. Set aside. In a large mixing bowl, combine sugar, butter, egg and vanilla, blending well. Add the flour mixture and then the milk, stirring together until smooth. Pour into your prepared springform pan.

Pineapple Layer
1/4 cup butter
2/3 cup packed brown sugar
pineapple rings
maraschino cherries

Melt butter in a small saucepan and stir in 2/3 cup packed brown sugar. Drop small spoonfuls over top of cake batter until covered. Layer pineapple rings over top and place a maraschino cherry in the center of each ring. Bake for 25 minutes.

Cheesecake Layer
3 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup sour cream

Beat together softened cream cheese, sugar and vanilla. Add eggs, one at a time until blended. Gently fold in sour cream and pour over top of partially baked cake layer. Bake for 55 minutes and turn oven off. Leave cheesecake on center rack in oven and open the oven door for about 5 minutes. This will let the cheesecake acclimate to the outside temperature better and keep the center from sinking. Remove from oven and cool on wire rack. Refrigerate 4 hours before serving.

To Serve: Garnish with whipped cream and cherries.