This Copycat Cheesecake Factory Cheesecake Recipe Is Amazing

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture and fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is lower in fat and adds creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Preheat oven to 425°F and place large roasting pan on the middle rack. Put kettle of water on to heat.

Line the inside bottom of a 10-inch springform pan with parchment paper, trimming it to fit. Then, cover the outside bottom and sides of a 10-inch springform pan with a double layer of foil, be sure the foil layers are large, unbroken pieces to prevent water from seeping into the pan. You can also tie a piece of kitchen twine around the foil for added security.

Place all the graham crackers and 2 tablespoons of sugar into the bowl of a food processor and pulse until they resemble crumbs.

Dump into a bowl and pour in the melted butter. Mix until moistened completely, then dump into the springform pan.

Press the crumbs evenly along the bottom and halfway up the sides of your springform pan. Be firm and really pack it together.

Use a lightly greased smooth bottomed glass to help press it tightly in. Make the sides as thin and even as you can, a mere 1/4 inch, and trim any scraggly top edges for a straight line. Place in the freezer to chill while you prep the filling.

Beat softened cream cheese and 1/2 cup of sour cream in a large bowl until smooth, just 2 to 3 minutes.

Add the cornstarch, 1 1/2 cups sugar, and 3 teaspoons of vanilla and beat on low to combine, pausing to scrape down the sides as needed.

Beat the eggs together lightly in a separate bowl, then with the mixer running at its lowest speed, slowly add the eggs. Once the eggs are mostly incorporated, pause to thoroughly scrape the sides and bottom of the bowl, then beat again on medium-low until very smooth, just 1 to 2 minutes.

Pour into the chilled crust and lightly drop the pan on a firm surface to knock out any bubbles. Place in the middle of the preheated oven and carefully pour the hot water from the kettle around the springform pan. Be sure not to splash water over the edges or top of the pan. The water should come halfway up.

Bake for 15 minutes, then drop the oven temperature to 350°F and continue to bake for 55 to 65 minutes, or until only a spot in the middle the size of a large orange is slightly wobbly.

Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for at least 30 minutes. The pan should be okay to touch with your bare fingers before you try to remove it.

Carefully lift out of the water and move to a towel-lined cooling rack. Remove the foil carefully and allow the cheesecake to cool for another 1 to 1.5 hours on the countertop.

Prepare the topping by mixing the remaining sour cream, sugar, and vanilla together with a whisk. Spread 2/3 of the mix evenly over the top of the cooling cheesecake. Reserve remaining topping for touch-ups.

Once the pan is completely cool to the touch, transfer it to the fridge to cool for at least 4 hours. Before serving, touch up any spots you can see through the topping.

Unmold and run a thin spreader or knife around the inside rim of the cheesecake. Carefully lift away the springform.

If desired, run the thin spreader between the parchment and the bottom of the springform pan, then carefully place it on a serving platter.

Allow to come up to room temperature for 20 minutes, then use a hot knife to slice and serve.

Store any leftovers covered in the fridge for up to 5 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens