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This copycat of the Cheesecake Factory’s original cheesecake captures exactly what makes that dessert so beloved. It balances richness with just the right touch of tartness and is topped with glossy glazed strawberries that elevate both flavor and presentation. Making this at home means you can enjoy a decadent treat any time without the wait.
I first made this cheesecake for a family dinner, and it quickly became the highlight of the night with everyone asking for seconds and the secret recipe.
Ingredients
- Cooking spray: for greasing the pan to prevent sticking
- Graham crackers: finely crushed for a classic buttery crust choose fresh, crisp crackers for best texture
- Sugar: to sweeten both the crust and filling use fine granulated for easy mixing
- Butter: melted to bind the crust unsalted is preferred to control salt levels
- Cream cheese: softened to room temperature for a smooth filling high quality cream cheese makes a big difference in flavor
- Large eggs: to provide structure and richness
- Vanilla extract: for warm, aromatic depth pure vanilla yields the best taste
- Sour cream: adds essential moisture and a slight tang that mimics the original cheesecake’s signature flavor
- All-purpose flour: to help the cheesecake set without toughness
- Kosher salt: to balance sweetness and enhance flavor
- Strawberries: for topping ripe but firm berries hold up better when glazed
- Cornstarch: to thicken the strawberry glaze for that shiny finish
- Cold water: to combine with cornstarch creating the slurry needed for the glaze
- Lemon juice: brightens the glaze adding acidity and balance
- Whipped cream: for serving adds a light and airy contrast to the dense cheesecake
Step-by-Step Instructions
- Prepping the Crust:
- Preheat your oven to 325 degrees Fahrenheit and lightly grease an 8 or 9 inch springform pan with cooking spray to ensure easy removal. In a large bowl, mix the crushed graham crackers, melted butter, and sugar until the texture looks like wet sand. Press this evenly into the bottom and slightly up the sides of the pan. Set this crust aside to firm up while preparing the filling.
- Making the Filling:
- Using a hand mixer or stand mixer, beat the softened cream cheese and sugar together at medium speed until the mixture is completely smooth and fluffy, this typically takes about 2 to 3 minutes and is key to avoiding lumps. Add the eggs one at a time, beating well after each addition to ensure even incorporation. Stir in the vanilla extract and sour cream until combined. Finish by adding flour and kosher salt and beat only until just mixed, taking care not to overwork the batter.
- Baking the Cheesecake:
- Pour the filling carefully over the crust and cover the bottom of the springform pan with foil to prevent water from leaking in. Place the pan inside a larger roasting pan then pour boiling water into the roasting pan until it reaches halfway up the cheesecake pan. This water bath helps prevent cracking and ensures even baking. Bake for about 1 hour and 30 minutes until the edges are set and the center is just slightly jiggly or reaches 145 degrees Fahrenheit on a digital thermometer two inches deep. Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for one hour before transferring it to the refrigerator. Chill the cheesecake until completely set, ideally for 5 hours or overnight.
- Making the Glazed Strawberries:
- In a small bowl, whisk cornstarch and cold water together creating a slurry that will thicken the glaze. In a medium saucepan, combine hulled strawberries, sugar, lemon juice, and the slurry. Heat this over medium heat, stirring occasionally until the mixture simmers and thickens into a syrupy glaze that coats the strawberries nicely. Transfer the glazed strawberries to a bowl, cover with plastic wrap, and chill until ready to serve.
- Assembling and Serving:
- To serve, arrange several glazed strawberries on each cheesecake slice and finish with a swirl of whipped cream for that signature Cheesecake Factory style dessert experience.
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The sour cream is the star ingredient giving the cheesecake its moist and creamy texture and signature tanginess. The first time I made this, watching the strawberries turn glossy in the pan felt like magic and it instantly became my favorite finishing touch for all kinds of desserts.
Storage Tips
Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to five days. To freeze, wrap well in plastic and then aluminum foil to prevent freezer burn thaw overnight in the fridge for best texture retention. Avoid leaving cheesecake at room temperature for more than two hours to keep it fresh and safe.
Ingredient Substitutions
You can substitute sour cream with Greek yogurt for a slightly less tangy but still creamy result. If you prefer a nutty crust, try finely chopped pecans or almonds mixed with graham cracker crumbs. For a dairy-free version, use vegan cream cheese and a plant-based sour cream alternative though the texture and flavor will vary slightly.
Serving Suggestions
Serve this cheesecake with a cup of robust coffee or a glass of dessert wine for an indulgent treat. Add fresh mint leaves on the glazed strawberries for a pop of color and refreshing aroma. For parties, cut the cheesecake into small squares and garnish each with a berry for easy bite-sized servings.
Cultural Context
Cheesecake Factory’s original cheesecake is iconic for its dense, creamy texture with just enough tartness to balance the sweetness. It reflects the American love for rich desserts and the trend of restaurant recipes that home cooks can recreate. The style of a water bath baking method comes from classic European custard-making techniques, helping to produce a smooth, crack-free cake.
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Pro Tips
- Make sure cream cheese is fully softened for a smooth batter that mixes easily
- Do not overbake cheesecake should still jiggle slightly in the center when you take it out
- Toast the graham cracker crumbs lightly in a dry pan for extra depth if you want to take the crust to the next level
Commonly Asked Questions
- → What role does sour cream play in the cheesecake?
Sour cream adds moisture and creaminess while providing a subtle tang that balances the sweetness, enriching the overall texture and flavor.
- → How do I prevent the cheesecake surface from cracking?
Baking the cheesecake in a water bath helps maintain gentle, even heat, preventing cracks and ensuring a smooth, creamy surface.
- → Why use glazed strawberries instead of fresh ones?
Glazed strawberries lend a glossy finish and concentrated flavor with a slight syrupy sweetness that complements the creamy filling beautifully.
- → What texture should the filling have before baking?
The filling should be smooth and fluffy after mixing, ensuring a light yet dense consistency once baked.
- → How important is chilling for this dessert?
Chilling solidifies the cheesecake’s texture, deepens flavors, and allows the filling to set fully, resulting in clean slices and optimal mouthfeel.
- → Can I substitute graham crackers in the crust?
Yes, finely crushed digestive biscuits or similar cookies can be used, offering a slightly different flavor profile while maintaining the crust’s texture.