Cheesecake Factory Original Cheesecake Copycat [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 60 reviews

Cheesecake Copycats Cheesecake Factory Copycats Cheesecakes

Cook time Cook time: 1 hour

Cheesecake Factory Original Cheesecake Copycat Recipe can easily be made at home anytime you crave it. This is a luxurious and creamy cheesecake with a graham crust and sour cream topping. Also, watch the short video tutorial and see how delicious this dessert is!

We love cheesecakes and among our favorites are Best Instant Pot Cheesecake, Samoa Cheesecake No Bake and No Bake Tiramisu Cheesecake.

Cheesecake Factory Original Cheesecake Recipe

Cheesecake Factory Original Cheesecake Copycat Recipe is made with just a handful of ingredients. It uses an easy technique that will result in one of the most delicious homemade desserts you have ever had. I love this recipe because it is not overly sweet.

You can taste the cheesecake glory that is front and center here but not over-powered by any other flavors. The cheesecake rests on a buttery graham cracker crust that is made with a mix of nuts for extra flavor and texture.

The Cheesecake Factory Original Cheesecake is topped with a thin sour cream layer, that nicely balances the sweetness in it. Also, it is light and refreshing, yet rich and dense, making it the perfect dessert. I love serving this delicious sweet treat with just a touch of whipped cream on the side and sometimes fresh strawberries for a pop of color.

If you are a cheesecake fan, you have to try this one! We have a great list of some of the best cheesecakes out there, but this classic version of it is one of the best you can get!

What do you need to make a basic cheesecake recipe:

  • First, you will need a springform pan.
  • Hand mixer or stand mixer.
  • Graham crackers or graham cracker crumbs.
  • Also, cream cheese, lots of cream cheese.
  • White granulated sugar.
  • Unsalted butter for the crust.
  • Eggs should also be at room temperature, just like the rest of the ingredients.
  • Sour cream and a littler of all-purpose flour.

How to prevent cracks in cheesecake?

  1. First, make sure that all the ingredients are at room temperature and well combined after being mixed.
  2. Adding flour or/and cornstarch to the batter (more on this below).
  3. Also, avoid opening the door oven while baking the cheesecake.
  4. Watch it closely to avoid overtaking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, it means is done.
  5. In addition, cooling the cheesecake in the oven, with the door slightly cracked is also very important. Because the sudden change in temperature can cause cracks.
  6. Bake the cheesecake in a water bath, its one of the most successful techniques to avoid cracks on it (more on this below).

Adding flour or cornstarch to a cheesecake:

Usually, the flour and/or the cornstarch are added to the cheesecake batter to avoid cracks. About 1/3 cup of flour and/or 1 tablespoon to 1/4 cup of cornstarch is added to the batter with the sugar.

How to bake the cheesecake in a water bath?

  1. Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, you need to cover the sides only from outside. Because this will prevent the cheesecake from water leaking in.
  2. Set the prepared springform pan in a large roasting pan that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  3. Next, transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O, and the sides are puffed and are light golden brown. The residual heat will cook the center of the cheesecake. If your cheesecake doesn’t wobble in the center, it means it has been over-baked, and most likely will crack. Hence pay extra attention when baking.
  4. Cool it in the oven with the door slightly cracked for one hour.

How to fix a cracked cheesecake?

There are a few easy ways to hide or fix a cracked cheesecake top, here are my favorites:

  • First, let the cheesecake be completely cooled and refrigerated as per recipe instructions. Only when you have a cold cheesecake on hands, you can start fixing the cracks. This technique will work on small to medium cracks. If the crack is too dip, imagine splitting the cheesecake in half. I would recommend using this method to fix the crack as much as possible, and after that, continue by adding some topping to it.
  • You will need: 1) small offset spatula 2) hot water 3) kitchen towel.
  • Now into fixing it: use the spatula dipped into hot water (or you can use your fingers, wet them in hot water first) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth. Clean the spatula with the towel as needed. In the end, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake.
  • You can add a thin layer of sour cream topping if the cracks are small.
  • You can add a layer of whipped cream topping and garnish the cheesecake with fresh fruits.

How do I know when The Cheesecake Factory Original Cheesecake is done baking?

Gently shake the cake, If the cheesecake looks nearly set and only a small area in the center jiggles slightly, it is done. The center will firm up during the cooling time, as it will cook from the residual heat. Therefore, make sure you don’t overcook it, since it will also cook later from residual heat.

How to remove a cheesecake from the springform pan?

  • Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. This way you will loosen and bits that stuck to the pan.
  • Also, unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and becomes cold.
  • Similarly, to transfer the cheesecake to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.

How to slice a cheesecake?

  1. Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake.
  2. Then, wipe the knife clean and run it under hot water before making another cut.
  3. An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.

How to freeze The Cheesecake Factory Original Cheesecake?

  • Preferably, freeze the cheesecake BEFORE you top it with sour cream.
  • First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours.
  • Then, wrap it tightly with aluminum foil and after with plastic freezer wrap, or place in a heavy-duty freezer bag.
  • You can also wrap and freeze individual slices.
  • Properly stored, it will maintain the best quality for about 2 to 3 months.
  • Thaw overnight in the fridge one day before serving.

Save Recipe
5 from 60 reviews

Cheesecake Factory Original Cheesecake Copycat Recipe

Cheesecake Factory Original Cheesecake Copycat Recipe so you can make it at home anytime you crave it. This is a luxurious and creamy cheesecake with a graham crust and sour cream topping.

Author: Catalina Castravet Serves: 12 slices
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins

Ingredients

Cheesecake crust:

Cheesecake filling:

Topping:

Instructions

Cheesecake crust:

Cheesecake Filling:

Bake:

Chill:

Nutrition information

0 Calories: 582 Carbohydrates: 62 Protein: 15 Fat: 30 Saturated Fat: 16 Cholesterol: 155 Sodium: 658 Potassium: 509 Fiber: 0 Sugar: 48 Vitamin A: 970 Vitamin C: 0.7 Calcium: 302 Iron: 1.1
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Comments

Leave a reply

Mayang

I made this today (I only made half of the recipe.). I tried so many other recipes and this is by far is the best one. I love how the tips were accurate. My cheesecake came out so smooth and pretty, I didn't want to eat it. Anyhow, thank you for this recipe. I am definitely keeping this one. It is awesome.

Reply

KT

Could we make this cheesecake in a 9in. springform pan? I can't find a 10in. or 10 1/2 in. pan. Do you know if all of the batter will fit into a 9in. pan or would I have to leave some out? Thank you!

Reply

The batter may not fit all in, if you have a muffin pan, you can make some mini cheesecakes with the remaining batter.

Reply

Laura

I can’t wait to try this recipe! Quick question, I’m wanting to use two 8” springform pans instead of cutting the recipe in half. How long would I need to cook them?

Reply

About 40-45 minutes.

Reply

Alicia

This is the best cheesecake i have ever made and I have made many.people rave about how wonderful it is .I don't want to give them your recipe lol thanks for sharing this fantastic cheesecake.😊

Reply

Its one of my most favorite recipes!

Reply

Samantha A Hendrix

THIS WAS MY 1ST CHEESECAKE AND THIS RECIPE IS #1 IT IS SO CREAMY IF YOU ARE LOOKING FOR A CHEESECAKE RECIPE LOOK NO FURTHER SERIOUSLY!!! THANK YOU FOR THE RECIPE

Reply

Thank you for your feedback! Glad you loved it!

Reply

Jerry

This was awesome. I am an older male amateur cook (84). In a water bath, it took 2 hours to bake. I placed wooden clothes pins in the pan to space the cake pan from the bottom. I only wanted the water to do the cooking. Wood is a poor conductor of energy. Thanks for this awesome recipe. It has the taste and texture I have been looking for.

Reply

Thank you Jerry!

Reply

Isaura

Simply delish!! I just made this cheese cake 2 days ago and I think is the best recipe out there. My husband and I loved it our friends too. Is delicious creamy crunchy and perfect sweetness. I cut the recipe in half because I thought it was going to be to big for us and yet was able to make two small cheese cakes one for us and one to share with our friends. I used a 5" springform pan they came out perfectly beautiful. Today I'm going to make it again. Thank you for charing this amazing recipe looking forward for more 😉

Reply

April

This came out perfectly - the only issue I experienced was that I had far too much batter for my springform Pan. Nowhere could I find what size pan was recommended for the recipe. I scooped a good 3/4 of a cup of batter out of the pan so it would not overflow...and I made some crumbs for a lined muffin tin and made 9 mini cheesecakes with the excess. But of course those lowered the cooking time as well for my main cake...and I may have over baked it just a bit. It was still wiggly in the center, but it was also fairly golden on top. It did not effect the taste or texture - it was wonderful. We did not do the sour cream topping as my daughter prefers it plain - and I only had 16oz of sour cream on hand. Please let me know what size pan I should’ve used. I would totally make this in the muffin tin again - they were adorable.

Reply

Jordayn P

I’ve made this multiple times. It’s my go to recipe. My friends and family rave over this cheesecake when I make it!! It’s a must!!

Reply

thank you!

Reply

Christine Doyle

This Cheesecake is AMAZING!!! So delicious and rich. Everyone just loved it!! Reminded me of my moms cheesecake but much thicker. I will definitely make this again.

Reply

Thank you, this is a great recipe!

Reply

Angela Harris

Good morning Catalina! I'm excited to try this recipe, but I wanted to know what size springform pan is needed for this one. I didn't see it in your recipe.

Reply

a larger one is best 10 inches would be perfect

Reply

Rita

For some reason, I haven’t had success using a water bath. No matter how well I line the outside of the pan, the water seeps in. Can I skip the water bath? Will it affect the baking of it? Planning to make this today. Thanks so much!

Reply

You can skip it for sure, its not mandatory, even if you get some cracks you can easily fix those.

Reply

Rita DeFelice

Hi, i just made this cake and its cooling now. Looks beautiful. Can’t wait to taste it. I used a 10 Inch springform pan and it was way too much batter. I had to remove about 1.5 cups. Even with removing the additional batter, the cake rose to the very top and looked like it would overflow. Then it fell when it cooled. It’s still beautiful. My question is how full is it supposed to be when you put it in the oven? Is it supposed to be the the very top? Would it have overflowed if i left the extra batter in there? I would like to know since I plan to make this again! Thanks, Rita

Reply

Definitely not fully full, I always leave at least an inch or one and a half inches, so it doesn't overflow.

Reply

Lynn MacAulay

Do you think it would be possible to half all of the ingredients and make a 6" cheesecake without ruining the integrity or flavour of this cheesecake. I have made this cheesecake many many times and it is absolutely a NO FAIL delicious cheesecake, but I've been wanting to make just a mini one. Lynn

Reply

It should work, I have many readers that tried to reduce the recipe in half and it was perfect!

Reply

Cindy

What size pan did you use to half the recipe?

Reply

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