Cheesecake Factory Cheesecake

sobota, 25 stycznia 2014

Cheesecake Factory Cheesecake

Time: 3 hrs

Ingredients

  • 1/4 cup finely chopped pecans
  • 1/4 cup finely chopped almonds
  • 1/4 cup finely chopped walnuts
  • 3/4 cup finely chopped vanilla wafer
  • 2 tablespoons melted butter

Directions

  • 1 Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2 up the sides of the pan, set aside.
  • 2 Cheesecake: All above ingredients should be at room temperature before your begin.
  • 3 Start by beating the cream cheese until light and fluffy.
  • 4 Keep the mixer on a low setting throughout the beating and mixing process.
  • 5 Add the sugar a little at a time and continue beating until creamy.
  • 6 Add one egg at a time and beat after each egg.
  • 7 When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
  • 8 Add the sour cream last and beat well.
  • 9 Pour cream cheese into the spring pan.
  • 10 Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  • 11 When time is up, prop open oven door and leave in oven for one hour.
  • 12 After one hour, remove from oven.
  • 13 Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
  • 14 A cheesecake should season.
  • 15 The wait is worth it.
  • 16 The flavor ripens and becomes enriched.

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