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THE CHEESECAKE FACTORY’S | Strawberry Cheesecake

by RRR
How to make The Cheesecake Factory's Strawberry Cheesecake

If you are anything like me, you get overwhelmed when you read the menu at The Cheesecake Factory. Before I go to one, I promise myself that I am going to try something new and not get the same 2 things as usual. But I don’t! I don’t! I end up getting the same darn thing I had the last time. The brain power required to make such a huge decision is more than I care to spend over a lunch!  And their cheesecake menu is no exception.  Last I heard they have over 34 different varieties.

But, the most popular and best-selling Cheesecake of all time, The Cheesecake Factory’s Strawberry Cheesecake! Their classic cheesecake with a graham cracker and vanilla wafer crust,  topped with fresh whipped cream and glazed strawberries.  The simplicity of this dessert is what makes the classic so popular.

The crust of this cheesecake is the best cheesecake crust I have ever had.  I love the combination of graham cracker and Nilla Wafers.  When I made this dessert for my YouTube video, I joked about the fact that I counted out exactly 30 Nilla Wafers

Would you expect anything less from an OCD person?

You will definitely need to use a Springform Pan to make the cheesecake.  It is really the only way to get the cheesecake out of the pan to serve.  And ensure that the pan is covered completely and tightly with aluminum foil.  To bake this cheesecake, you will “steam” it in the oven and you don’t want water to leek in.

The cheesecakes at The Cheesecake Factory have a crust that rise slightly up the sides of the springform pan.  The easiest way to do this is to use the bottom of a heavy drinking glass to press and mold the crust mixture.  Stick the crust in the freezer while you prepare the filling.

How to make The Cheesecake Factory's Strawberry Cheesecake

The Cheesecake Factory's Classic Cheesecake with Glazed Strawberries

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Serves: 8-10
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 4 voted )

Ingredients

  • Crust Ingredients:
  • 10 large graham crackers
  • 30 Nilla wafers
  • 2 TBL sugar
  • 1 ½ sticks unsalted butter, melted
  • Cheesecake Ingredients:
  • 40 oz. of Philadelphia cream cheese, room temperature
  • ½ cup sour cream
  • 1 ½ cups white sugar
  • 3 tsp. vanilla extract
  • 2 TBL cornstarch
  • 5 eggs, beaten
  • Glazed Strawberries Ingredients:
  • 1 ½ quart of fresh strawberries, large and whole
  • ½ sugar
  • ½ cup water
  • 1 ½ tsp. lemon juice
  • 1 ½ TBL cornstarch

Instructions

Crust Instructions:

In a food processor, pulse the graham crackers and Nilla wafers until evenly crumbled in a small, crumb size.  In a mixing bowl, add the crumb mixture, sugar, and melted butter.  Mix well to ensure that all crumb is evenly coated with the melted butter.

Wrap a 10” Springform pan in a double-layer of aluminum foil.  Make sure the foil is wrapped tightly over the pan to prevent any water from seeping into the pan.  Spray the springform pan, very well, with nonstick spray.

Pour the crumb/butter mixture into the bottom of the pan, evenly, and then press the crumbs firmly along the bottom of the pan and halfway up the side of the pan.  This is easiest if you use the bottom of a glass to press and mold the crust crumb.  Store in freezer until ready to use.

Cheesecake Instructions:

In a stand mixer, using the whisk attachment, blend the cream cheese and sour cream.  Add the sugar, vanilla and cornstarch and mix on medium speed until completely blended.  Slowly add the beaten eggs and whisk in the stand mixer until the cheesecake mixture is creamy and fully incorporated.

Pour the cheese filling into the crust.  Drop the pan on the counter, several times, to knock out any bubbles and to create a creamy, smooth finished cheesecake.

Place cheesecake in a preheated 425-degree oven, on the center rack and in a roasting pan.  Pour boiling water into the roasting pan until the water is 1/3 of the way up the sides of the springform pan.  Close the oven door and bake for 15 minutes.  Once the 15-minute timer goes off, reset the oven temperature to 350-degrees. DO NOT OPEN DOOR!  Reset the timer for 55 minutes.

Once the 55 minute goes off, turn off the oven, crack the oven door and completely cool the cheesecake in the oven until you can comfortably remove it with bare hands.  At the 55-minute mark, you are looking for the center of the cheesecake to be slightly wobbly, the size of a tennis ball.  If not, bake at 350 for another 5-10 minutes.

Once the cheesecake is removed from the oven, refrigerate for 4 hours.  Run a sharp knife along the sides and bottom of the springform pan to remove the cheesecake from the pan.

In a blender or food processor, puree ½ quart of the strawberries, the sugar, water, lemon juice and cornstarch.  Transfer the puree to a small saucepan and reduce the puree until it becomes a thick syrup and glaze-like consistency.  Refrigerate until completely cool.  In a mixing bowl, toss the remaining quart of whole strawberries with the strawberry glaze.

Crown the edges of the cheesecake with fresh whipped cream and gently place the glazed strawberries in the center of the cheesecake.

Try the Cheesecake Factory’s Chicken Madeira and the Cheesecake Factory’s Avocado Eggrolls and Enjoy!

 

FULL VIDEO TUTORIAL

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