The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.
TOMATO BASIL CHEESE PIZZA
Cheesecake Factory Copycat Recipe
1 thin crust refrigerated pizza dough
4 cups mozzarella cheese
4 cups Italian cheese blend
1/2 cup chopped fresh basil
fresh ground black pepper
2 tablespoons melted salted butter (mixed with the garlic powder)
1 teaspoon garlic powder
1 tablespoon olive oil
Place dough on ungreased pizza stone. Use a rolling pin to roll the dough out into a very thin crust. Bake in oven at 400 for 7 minutes. While dough is baking, saute garlic in olive oil until soft and slice tomato (very thin). Remove from oven and spread garlic on the crust and sprinkle with 4 cups of Italian 6 cheese blend. Top that cheese with tomato and drizzle a little butter over tomato and add basil. Put mozzarella cheese on top and bake for 7 more minutes. Broil for 2 minutes or until top is golden brown. Baste entire pizza with melted butter and garlic powder. Serves 4-6.
DEVIL'S FOOD CHEESECAKE
Junior's Cheesecake Cookbook
3 (8 oz.) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs
2/3 cup heavy or whipping cream
Devil's Food Cake (3 layers):
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 extra large eggs, separated
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoons pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar
12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below)
Dark Fudge Frosting:
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 ounces bittersweet or semisweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream
Early in the day, preheat the oven to 350 degrees and generously butter the bottom and sides of one 9 inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees and that the water bath has been removed. Generously butter the bottom and sides of three 9 inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down.
Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake.
Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
Chocolate Curls:At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a delicious and very professional looking finish.
For large chocolate curls: If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the refrigerator to chill first). Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface--but not so thin that you can see the surface through the chocolate. Let the chocolate cool.
Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that's fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.
For smaller chocolate curls: Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal spatula, carefully place them on the cake.
Cheesecake Factory Restaurant Copycat Recipe
4 boneless, skinless chicken breasts
2 cups water
1/4 cup sugar
1/4 cup kosher salt
2 cups grape tomatoes
1 (12 oz.) jar marinated artichoke hearts, quartered
1/4 cup balsamic vinegar
2 tablespoons capers
1 tablespoon fresh basil, chopped
farro or brown rice
In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.
Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).
Preheat your oven to 425 degrees and heat your grill or grill pan. Place the vegetables and all liquid on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst. Prepare a vegetable; then the farro or rice according to package directions.
Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees. This can take about 8 to 12 minutes depending on the thickness of the chicken breast. Place your farro (or rice) on a dinner plate, then the chicken, then top with a spoonful of the roasted vegetables.
The Cheesecake Factory New Items:
TOMATO BASIL PASTA
Cheesecake Factory Copycat Recipe
1 pound penne pasta
28 ounces stewed tomatoes
5 cloves garlic, minced
3 tablespoons capers, drained
1/2 teaspoon sugar
1 teaspoon red chili pepper flakes
1/2 cup fresh basil
salt and pepper
Fill a large pot with heavily salted water and bring to a boil. Meanwhile, in a large skillet, saute garlic and olive oil over low heat for about 5 to 7 minutes. Add chili flakes and saute for another 2 minutes. Add stewed tomatoes and bring to a simmer. Once the sauce is simmering, add sugar. Season with salt and pepper. Allow to simmer for another 15 minutes over low heat. When the large pot of water begins to boil, add pasta and cook 7 to 10 min. Drain pasta and toss with olive oil. Combine pasta with the tomato sauce in the skillet. Add capers and basil.