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.



Creme Brulee French Toast

Cheesecake Factory Copycat Recipe

Serves 4

1 pound loaf Brioche sliced thick (about 8 one inch slices) day old is best
5 large eggs
1 egg yolk
1 1/4 cups half and half
1 tablespoon vanilla
2 tablespoon sugar
butter for cooking

Beat eggs, egg yolk, half and half, vanilla and sugar together in a 9x13 pan. Place the bread in the pan and let the bread soak up the egg on one side for about 5 minutes, then turn and let soak on other side. If the bread does not fit all at once in the pan, let the bread soak, then remove to plate to allow other pieces to fit in pan. Let any excess egg mixture drip off into pan. Heat frying pan or griddle up to 350 degrees. Melt a small amount of butter in pan. Place french toast pieces in pan and fry until golden on first side. While cooking the first side, sprinkle a small amount of sugar on the uncooked side. Flip and cook other side until golden and sugar is caramelized.

Maple Cream Syrup
1 cup heavy cream
1/2 cup butter
1/2 cup brown sugar
1/4 teaspoon maple extract
dash salt
1/2 teaspoon vanilla

Place cream, butter and brown sugar in a pan over medium heat. Bring to a boil. Cook for one minute. Remove from heat and add maple extract, dash of salt and vanilla.

Chocolate Coconut Almond Cheesecake

Restaurant Recipe

Serves 12

1 1/4 cups graham cracker crumbs
1/3 cup flaked coconut
1/3 cup finely chopped almonds
1/3 cup butter, melted
3 (8 oz.) packages cream cheese, softened
3/4 cup sugar
1 tablespoon coconut extract
3 eggs, lightly beaten
1 cup flaked coconut
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
toasted shaved coconut
chopped almonds, optional

Preheat oven to 350 degrees. Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325 degrees. In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.

Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally. Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.

Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until golden brown, stirring frequently.

Ahi Carpaccio

Cheesecake Factory Copycat Recipe

Makes 4 Servings

1 pound Ahi tuna (sushi grade)
4 ounces soy ginger sauce
4 ounces marinated cucumber salad, store bought
2 ounces, pickled ginger
1 1/2 ounces wasabi pesto, store bought
12 ounces togarashi aioli
1/2 avocado small
1 1/2 teaspoon roasted black and white sesame seeds
green onions, sliced thin

Carefully cut the ahi tuna into 4 equal portions, approximately the same shape and size. Place the ahi portions between two pieces of plastic wrap, and gently pound the ahi into thin, wide flat pieces.

Remove the plastic wrap from one side of the ahi portion, and carefully invert it onto a serving dish of your choice. Remove the remaining piece of plastic wrap. Pour the soy ginger sauce into small ramekins and place the onto the plate, next to the ahi. Place the cucumber salad and pickled ginger onto the plate near the soy-ginger dipping sauce. Drizzle the togarashi aioli over the ahi.

Sprinkle the sesame seeds and green onions over the ahi as a final garnish.


Cheesecake Factory Copycat Recipe

1 1/2 cups chopped Roma tomatoes
2 tablespoons diced red onion
1 large clove garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon salt
dash of ground black pepper
1/2 loaf french baguette or crusty Italian bread, sliced into 5-7 slices
1/4 teaspoon garlic salt
2 -3 sprigs Italian parsley

In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 tablespoon of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate for at least an hour. Preheat broiler, slice the bread in 1 inch slices diagonally to make 5-7 slices.

Combine remaining 1 1/2 tablespoons of oil with the garlic salt. Brush the entire surface of each slice (both sides) with the olive oil mixture. Broil slices for 1 1/2 to 2 minutes on each side, until surface starts to brown. Arrange bread like spokes of a wheel on plate. Put the chilled tomato mixture in a pile in the middle of the slices. Garnish with Italian parsley.

Balsamic Vinaigrette

Copycat Recipe

Makes about 2 cups

1 cup balsamic vinegar
3 garlic cloves
2 tablespoons white granulated sugar
1 teaspoon dried Italian seasoning
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Place all ingredients except the olive oil in a food processor or blender and process for 30 seconds.  While the motor is still running add the olive oil in a fine stream until it all added. Continue to process the ingredients for about 30 seconds after all olive oil has been added. This thorough mixing will help to prevent the oil and vinegar from separating later.  Refrigerate any unused dressing.