Everyone loves a restaurant-style cheesecake and admittedly Cheesecake Factory makes some of the best cheesecake you’ll ever have.
I wanted to share my favorite restaurant-style cheesecake recipe which as it turns out is the Cheesecake Factories Recipe, which has been floating around the internet for years. I made a few subtle additions to the recipe but kept the integrity of the recipe intact. What I love most about this recipe is the baking technique. This is what gives you a smooth and creamy cheesecake without any of those ugly deep cracks!
What do I need to make a restaurant-style cheesecake?
Let’s start by gathering the ingredients we need to make this cheesecake. In chef speak, we call that the mise en place or everything in its place. You’ll notice there are very few ingredients, letting the cream cheese be the star of the show. I love using the glass bowls to set up my ingredients, it really speeds up the process.
How do I make a graham cracker crust for my cheesecake?
The first step in making my favorite cheesecake is to mix the graham cracker crumbs with the melted butter and form the crust into the pan coming halfway up the sides. Wrap the pan’s bottom with foil and place the finished crust in the freezer until needed.
***I use 18-inch heavy-duty foil which completely covers the bottom of the pan without having any seams.
How do I make a cheesecake that doesn’t crack?
Baking a perfect cheesecake without those ugly cracks is easier than you might think.
- Use a water bath. one-half inch of water in the bottom of a baking pan is all you need to make a difference. (I used a half sheet pan)
- Let the eggs come to room temperature before using them.
- Beat the cream cheese mixture until smooth and creamy
- Whip the room temperature eggs before adding them to the cream cheese mixture. Mix the eggs in just enough to incorporate them. Don’t overmix!
- Bake for 12 minutes at 475°F, then reduce to 350 °F to finish the cake.
How do I make a topping for the cheesecake?
If you’re not a fan of strawberries you can use any other fruit that you like or just stick with the classic sour cream topping.
Of course, you can get fancy and add your favorite specialty topping to the cheesecake. Like my favorite salted caramel topping.
Mix the sour cream with the sugar and give it 15 minutes for the sugar to fully dissolve. Then top the cooled cheesecake with the sour cream mixture and refrigerate.
How do I glaze the strawberries?
The easiest way to glaze fruit is to use jelly. Not jam or preserves, just jelly. Heat the jelly in the microwave until it’s liquid, then brush the berries with the liquefied jelly. Refrigerate the finished cheesecake until the fruit sets (at least 15 minutes).
The only problem with a jelly glaze is it won’t do a good job of covering the parts of the cheesecake that aren’t covered by the fruit. And it doesn’t hold up quite as well as a conventional glaze. If you’re serving the cheesecake right away and there isn’t going to be much leftover, the jelly method is easy and does the job.
If you’re planning on keeping the cheesecake around for a few days then I would suggest making a regular glaze for the topping. You can find the optional method in the notes of my recipe.
Letting the cheesecake set up is crucial to the overall flavor and texture of the cheesecake. I always let my cheesecakes set-up overnight to make sure the rich creamy flavor has time to build. If you were to taste the cheesecake right out of the oven, you wouldn’t really think it was very good.
The texture is light and the flavor subtle. As it sits the cheesecake becomes denser (without getting heavy) and the flavors intensify.
**That’s another secret to making a restaurant-style cheesecake.
If you love cheesecake as much as I do, you’re going to love these recipes:
- Authentic Ricotta Cheesecake
- Mascarpone Strawberry Cheesecake
- Chocolate Chip Cheesecake Bars with a toffee crust
- Blood Orange Ricotta Cheesecake
- Chocolate Cheesecake Bars with Pecan Shortbread Crust