Cheesecake Factory Original Cheesecake

I must have found a cookbook or website at some point years and years ago that had a bunch of copycat recipes posted on it, because this is the third restaurant copycat recipe I've had in my recipe box--and they are all so old that I'm not actually sure where they came from. I suppose part of the credit goes to the restaurant the recipes are copycat-ing, but clearly someone took the time to "crack" these restaurant recipes and share them with the world--and I'm not sure where that credit should go. Whoops.

All I know is that I'm glad to have this (and my other copycat recipes) in my recipe collection. Even though I've had this recipe for well over five years, and have probably only made it three times in that timespan, it's always a winner. And always leaves me wondering why I don't make cheesecakes more often (oh right--it's because Darrell and I would devour an entire cheesecake way too quickly--and no one really needs that much dessert). Especially considering we like to doctor up our cheesecake with extra sweets (and calories)--not because it needs the extra flavor because it is great on its own, but because who can say no to cheesecake drizzled with homemade chocolate topping and macerated strawberries? That's right, I didn't think anyone could.

Cheesecake Factory Original Cheesecake

Crust
1 1/2 cups graham cracker crumbs
1/4 tsp cinnamon
1/3 cup melted margarine

Filling
3 (8 oz) packages cream cheese
1 1/3 cups sugar
5 large eggs
1/4 cup flour
2 tsp vanilla
2 tsp lemon juice
16 oz sour cream

Combine all crust ingredients and press into the bottom of a 9-inch springform pan that has been lined on the bottom and sides with parchment paper. Place in the freezer until the filling is done.

Bring all filling ingredients to room temperature. Preheat oven to 325*. Beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add one egg at a time and beat lightly after each addition. Mix in flour, vanilla, and lemon juice. Beat in sour cream. Pour cream cheese mixture into pan. Place toward the top in the middle of the preheated oven (I like to put a pan of water on the rack under the cheesecake to help prevent it from cracking). Bake for one hour and fifteen minutes. When the time is up, turn off the oven and prop open the door for an additional hour. Remove from oven and bring to room temperature. Refrigerate for at least twenty-four hours before serving.


Disclaimer: I actually have no idea if this is an authentic copycat recipe or not. I've only eaten at The Cheesecake Factory a handful of times, and I have never ordered their "original" cheesecake because they always have too many flavored cheesecakes that sound too good to pass up. Regardless, this is still a delicious "plain" cheesecake recipe, and you should definitely give it a try!