Cheesecake Factory Cheesecake Recipe
This classic Cheesecake Factory cheesecake recipe is super rich, delicious, and decadent with a perfect mix of cream cheese and other heavy cream. This homemade creamy cheesecake is made with a truly indulgent and one of a kind Oreo crust.
Servings: 1 cake
Equipment
- 1 8-in non-stick springform baking pan
- 1 hotel pan or a pan that is bigger than cake pan
- Parchment papers
- Aluminum foil
Ingredients
Cheesecake batter
- 3 blocks cream cheese soften at room temperature, prefer Philadelphia cream cheese
- 3 medium eggs room temperature
- ½ c heavy cream room temperature
- 1 c sugar
- 1 tsp vanilla extract optional
For Oreo crust
- 20 Oreo cookies filling removed
- 3 oz unsalted butter melted
Instructions
Make Oreo crust
- Remove Oreo cream fillings. Put them cookies in a food processor and crust into very fine crumbs. Or put them in a zip log bag and use a rolling pin to crust them into fine crumbs.
- In a mixing bowl, combine the cookie crumbs with the melted butter.
- Press the mixture into the bottom of a baking pan. Use a measuring cup to press into an even and tight layer.
- Refrigerate the pan for an hour. Or bake the crust at 375F for 10 to 15 minutes. Allow the crust to cool down completely to room temperature before pour in the batter.
Make batter and bake cheesecake
- Pre-heat oven to 325F
- In a mixing bowl of a stand mixer fitted with paddle attachment, blend the cream cheese and sugar until completely smooth on medium slow speed, approximately 1 minute. Scrape down the sides of the bowl as needed.
- Add the egg, one at a time. Wait for each egg to be fully incorporated before adding more to the cream cheese mixture. Scrape down the bowl and paddle between each addition.
- Add remaining ingredients and mix to blend. Approximately under 1 minute. Don’t over beat the mixture or too much air will get into the cream cheese and make it expand excessively when baking.
- Line the inside of your prepared crust pan with parchment paper. Pour the batter into the pan. Give the pan a few shakes to smooth out the top.
- Carefully wrap the bottom and sides of the pan with several layers of aluminum foil to prevent water get into cheesecake batter.
- Place the cheesecake pan into a hotel pan or larger pan; and set both pans in the preheated oven at 325F. Pour in enough hot water to come halfway up the sides of the pan.
- Bake until the batter is set and no longer trembles, approximately 45-60 minutes.
- After done baking, let the cheesecake cool down at room temperature for an hour then continue to chill it in the fridge, at least 3 hours, before serving.
Notes
Tips for making the best creamy cheesecake:
- Make sure your cream cheese blocks are completely soften before mixing them in the mixer. Ideally, leave them at room temperature for at least 1 hour prior to baking time.
- By doing so you’ll achieve the most creamiest texture of cream cheese while creaming them using paddle attachment.
- Not only cream cheese, other ingredients: eggs and heavy cream should be at room temperature too.
- If you have a hard time whip cream cheese in the mixer, stop the mixer immediately and let it soften a little bit more.
- Don’t try to whip cold, chill cream cheese thus you’ll end up with lumpy cheesecake instead of smooth and creamy.
- Don’t over whip the batter or the middle of cheesecake will sink when baking in oven.
- Allow enough time for the cheesecake cool down completely and chill in the fridge before serving, at least 3 hours.
- It is best to serve cheesecake after refrigerated it overnight.
How to store cheesecake
- This Cheesecake Factory cheesecake recipe is good for 4-5 days when refrigerated.
- Or it can last for up to 2 months when store in a freezer. In fact I’m eating a slice of this awesome cheesecake right now.
- The best way to freeze cheesecake for ready-to-serve purpose is to individually wrap them tightly in plastic wrap; then put them in an airtight container.
- It is important to not freeze cheesecake again if it’s already been thawed.