Cheesecake Factory Original Cheesecake
A copycat of The Cheesecake Factory's original baked cheesecake by Catalina Castravet: a nutty graham-cinnamon crust, a rich full-fat cream cheese and sour cream filling, and a sour cream topping, chilled for 24 hours.
⏱️ Prep: 30 min🍳 Cook: 75 min🍽️ Makes 12
Nutritionper 1 slice (~150 g)›
500
Calories
8g
Protein
40g
Carbs
35g
Fat
Ingredients
| 1 cup (100 g) | graham cracker crumbs |
| 1/4 cup (30 g) | almonds, finely chopped |
| 1/4 cup (30 g) | walnuts, finely chopped |
| 2 tablespoons (25 g) | white granulated sugar (crust) |
| 1 teaspoon | cinnamon |
| 1 stick (115 g) | unsalted butter, melted |
| 6 packages of 8 ounces each (1.36 kg) | full-fat cream cheese, room temperature |
| 2 cups (400 g) | white granulated sugar (filling) |
| 5 | large eggs, room temperature |
| 16 ounces (450 g) | full-fat sour cream, room temperature |
| 1/4 cup (30 g) | all-purpose flour |
| 2 tablespoons (16 g) | cornstarch |
| 1 tablespoon (15 ml) | vanilla extract |
| 2 cups (480 g) | full-fat sour cream (topping) |
| 1/4 cup (50 g) | white granulated sugar (topping) |
Instructions
- Preheat the oven to 325°F (165°C) and adjust the top rack to the middle of the oven.
- For the crust: finely chop the nuts or pulse in a food processor. Add all crust ingredients to a large bowl and stir until well combined.
- Press the mixture into a buttered 10 1/2-inch (27 cm) springform pan, using a measuring cup to press the crust up the sides about to the middle of the pan. Set aside and refrigerate at least 20 minutes.
- For the filling: make sure all ingredients are at room temperature. In a stand mixer (or with a hand mixer), beat the cream cheese on medium-low until light and fluffy.
- Add the sugar a little at a time and beat until well combined and creamy. Add the eggs one at a time, beating after each addition.
- Mix the cornstarch with the flour and add to the batter, whisking until fully combined; do not over-mix. Add the vanilla extract.
- Add the sour cream and beat well, scraping the sides and bottom of the bowl. Pour the batter into the prepared pan (use a water bath if desired).
- Bake for 1 hour 15 minutes. Try not to open the door; at 60 minutes check doneness - a small area in the center should wobble slightly and the edges should be puffed and light golden brown.
- Turn the oven off, prop the door open and leave the cheesecake in the oven for 1 hour.
- Remove and cool on a rack about 2 hours until cool enough for the fridge.
- For the topping: whisk the sour cream and sugar on medium-low until creamy; taste and add more sugar if needed. Spread over the cooled cheesecake with an offset spatula.
- Transfer to the refrigerator and chill for 24 hours.