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.




Sweet Corn Soup

Cheesecake Factory Recipe

Servings: 8

2 ounces vegetable oil
1 pound frozen corn, thawed
1 pound fresh corn kernels
1/2 pound russet potatoes, peeled diced
1/4 pound yellow onion, peeled, diced
2 teaspoons garlic, minced
2 teaspoons kosher salt
pinch ground black pepper
3 cups water
1/2 ounce granulated sugar
1/4 teaspoon paprika
1/4 teaspoon turmeric
3 cups cream
2 ounces butter
Garnish: blanched corn kernels, blanched asparagus (1/8 inch), diced tomatoes (1/4 inch)

Heat the vegetable oil in a large saucepot. Add the thawed frozen corn, fresh corn kernels, diced potatoes, diced yellow onions and minced garlic into the pot and sauté until soft (about 5 minutes). Stir the ingredients occasionally to prevent burning. Season the vegetables with kosher salt and black pepper and gently stir the ingredients together. Combine the water, granulated sugar, paprika and turmeric. Stir the ingredients together until the sugar is completely dissolved.

Pour the water mix and cream into the saucepan with the vegetables.  Bring to a boil and then immediately lower the heat to a simmer.  Cover and cook until all of the ingredients are soft and tender. Add the butter into the saucepan gently stirring the ingredients together until blended.
Allow the soup to “rest” and cool until safe to handle (about 15 minutes).

Using a standard kitchen blender, place a small amount of soup into the blender filling it no more than halfway.  Blend the soup until very smooth. Repeat this process for the remainder of the soup.
Reheat the soup for final service and garnish each serving with a little blanched corn, diced blanched asparagus and diced tomato.

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