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.

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Crab Hash


Menu Description: A Delicious Blend of Sauteed Crab, Red, Yellow and Green Peppers, Onions and Potatoes. Topped with Poached Eggs and Hollandaise Sauce. 


CRAB HASH 
Cheesecake Factory Copycat Recipe

8 ounces fully cooked crabmeat
1 lb large red potatoes, unpeeled
2 ounces sliced bacon, cut into 1/2 inch slices
1 medium onion, cut into 1/2 inch dice
1 small red bell pepper, cut into 1/2 inch dice
3 sprigs fresh thyme, leaves picked and chopped
1/2 teaspoon paprika
coarse salt or sea salt
freshly ground black pepper
white vinegar, for poaching
4 -6 tablespoons vegetable oil
4 large eggs
2 scallions, sliced thin

Remove any cartilage and shell from the crab meat. Cut the meat into chunks. Cover and refrigerate.

Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2 inch dice. Place in a mixing bowl.

Cook the bacon in a saute pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the saute pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat. Add the onion and pepper (including the fat) to the potatoes. Mix in the crab meat and season with salt and pepper.  Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5 inch cakes. Refrigerate until ready to cook.

Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers. Heat the oil in a well-seasoned large skillet over medium high heat. Cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown.
Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan.

Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. 

To Serve:  Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once topped with the hollandaise sauce.

Easy Hollandaise Sauce
2 egg yolks
1/4 lemon, juiced
1 pinch salt
1 pinch cayenne pepper
1/4 cup salted butter, melted

Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 15-20 seconds and whisk. Makes enough for the dish above.

Note: If the sauce separates after microwaving, just add a splash of water and whisk until combined.

Steak Diane


STEAK DIANE
Cheesecake Factory Copycat Recipe

Serves 2

2 tablespoons butter
12 oz. beef tenderloin, cut into 3 oz. medallions
salt to taste
2 teaspoon cracked whole black peppercorns
1/2 cup sliced fresh mushrooms
3 tablespoons pearl onions, chopped
1/4 cup brandy or white wine
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
3/4 cup beef stock
1/4 cup cream

Preheat oven to 350 degrees.

On top of the stove, heat a large heavy skillet over medium heat. Add 1 tablespoon of the butter to the hot pan and heat until it begins to foam. Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the first steak to skillet and sear, cooking no more than 1 to 2 minutes before turning it over and cook 1 minute on the second side. Remove the steak from the pan to a warm ovenproof platter. Repeat with the remaining steak. Keep Steaks warm in low oven.

After the steaks are cooked and warming, add the pearl onions to skillet, add more butter if needed, cook 2 minutes until translucent. Add mushrooms and saute 1-2 minutes. Add the wine and Worcestershire sauce to the pan, bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding the stock. Cook 1 minute more. Add the cream. Bring just to a boil. Remove from the heat and stir in the chives. Place steaks on individual plates topping with sauce.

Caramel Fudge Cheesecake



CARAMEL FUDGE CHEESECAKE
Cheesecake Recipe

Serves 12

1 package fudge brownie mix (8-inch square pan size)
1 (14 oz.) package caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
2 eggs, lightly beaten
2 ounces unsweetened chocolate, melted and cooled

Prepare brownie batter according to package directions. Spread into a greased 9 inch springform pan. Place on a baking sheet. Bake at 350 degrees for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on).

Meanwhile, in a microwave safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a large bowl, beat cream cheese and sugar. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet.

Bake for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Mini White Chocolate Cheesecakes



MINI WHITE CHOCOLATE CHEESECAKES
Cheesecake Factory Copycat Recipe

Makes 6

Crust
1 1/2 cup vanilla wafer crumbs
1/4 cup melted butter

Filling
2 (8 oz.) packages cream cheese
3/4 cups sugar
3 large eggs
8 ounces sour cream
1 tablespoon flour
1 teaspoon vanilla extract
1 cup white chocolate chunks
1/2 cup chopped macadamia nuts

Garnish
2 tablespoons chopped macadamia nuts
white chocolate chunks

Crust: Mix vanilla wafer crumbs with melted butter and press into six 3 inch mini springform pans or lined large muffin tins. Set aside.

Filling: All ingredients should be at room temperature before you begin. Remember to scrape down bowl occasionally. Beat cream cheese until light and fluffy. Add the sugar gradually and continue beating until creamy. Add one egg at a time and beat after each egg.  When eggs have been mixed into the cream cheese add flour and vanilla. Add the sour cream last and beat well, then fold in white chocolate and macadamia nuts. Pour filling over the crust in the prepared mini pans. Bake until almost set. About 35-50 minutes. Cool fully to room temperature then refrigerate overnight before garnishing and serving.

To Serve: Unmold each cheesecake then arrange chopped macadamia nuts and white chocolate chunks on top. Drizzle with caramel sauce if desired.

Chicken Pot Stickers


CHICKEN POT STICKERS
Cheesecake Factory Copycat Recipe

16 servings (3 pot stickers each)

1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1 small)
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped ginger root
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 oz) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce

|Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with
remaining skins and chicken mixture.

Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat. Cook 12 pot stickers at a time in skillet 3 minutes or until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has
evaporated. Repeat with remaining pot stickers, broth and soy sauce.