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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Lemon Cheesecake



LEMON CHEESECAKE
Cheesecake Factory Copycat Recipe


3 (8-oz.) packages cream cheese, softened
1 cup sugar
3 eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon extract
1 1/2 cups whipping cream
1 (11.25 oz.) jar lemon curd
1 (9 1/2 inch) Graham Cracker Crumb Crust (see below)
Shaved white chocolate for garnish (optional)


In bowl of electric mixer, beat together cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating after each addition. Add lemon  juice, lemon extract and 1/2 cup cream. Continue beating at medium speed 5  minutes.

Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9 1/2-inch spring form pan). Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese  filling. Carefully top with remaining cheese filling. Drop teaspoonfuls of remaining lemon curd over surface of filling. With a knife, swirl lemon curd slightly through cheese filling.

Bake in preheated 325 degree oven 1 hour and 15 to 20 minutes. Cool to room
temperature. Refrigerate until serving time. Just before serving whip remaining 1 cup cream until thick and pipe onto top of cheesecake for garnish. Decorate with shaved white chocolate, if desired.

Graham Cracker Crust:
2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons melted butter.

Combine all the ingredients in a bowl and press into bottom and part way up sides of 9 1/2-inch spring form pan. Wrap double thickness of foil around bottom and part way up sides of the outside  of pan to prevent any leakage.


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