Copycat Cheesecake Factory Cheesecake recipe | Original Cheesecake | Julia Pacheco

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.

Start by preparing the crust with a package of honey graham crackers.

Grind the graham crackers in a food processor until finely chopped.

Transfer the ground graham crackers to a mixing bowl.

Add 1/2 cup melted butter, 1 teaspoon cinnamon, and 2 tablespoons sugar to the bowl.

Mix the ingredients together using a fork until the graham crackers are coated in butter.

Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan.

Place the crust in the freezer to cool while preparing the cheesecake filling.

In a KitchenAid mixer, add 6 cubes of cream cheese and mix on medium-low until fluffy.

Gradually add 2 cups of granulated sugar to the cream cheese, mixing until creamy.

Add 5 eggs one at a time, mixing well after each addition.

In a separate bowl, combine 2 tablespoons of cornstarch and 1/4 cup of all-purpose flour, then mix together.

Slowly add the cornstarch and flour mixture to the cream cheese mixture in the mixer.

Add 1 tablespoon of vanilla extract and mix until combined.

Add 16 oz of full fat sour cream slowly to avoid clumps, mixing until smooth.

Remove the graham cracker crust from the freezer and place it in a pan with water underneath to prevent cracks during baking.

Pour the cheesecake filling into the springform pan, leaving some space at the top to prevent overflow.

Add water to the pan underneath the springform to help prevent cracking.

Bake in the oven for about 60 to 90 minutes, checking at the 60-minute mark to avoid overbaking.

Once baked, let the cheesecake cool for about an hour.

Prepare the topping by mixing together 1/4 cup of sugar and about 1 cup of sour cream (halved from the original recipe).

Whip the topping mixture until combined and spread it over the cooled cheesecake.

Cover the cheesecake with aluminum foil and refrigerate for 4 to 6 hours before serving.

After refrigeration, use a butter knife to loosen the edges of the cheesecake from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens