Name: Copycat Cheesecake Factory Original Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 7 h
Cuisine: American
Ingredients: Cooking spray; 18 graham crackers (2 sleeves), finely crushed; 6 Tbsp. sugar; 12 Tbsp. (1 ½ sticks) butter, melted; 4 (8 oz.) blocks of cream cheese, softened to room temperature; 1 cup sugar; 4 large eggs; 1 tsp. vanilla extract; 3/4 cup sour cream; 2 Tbsp. all-purpose flour; 1/4 tsp. kosher salt; 1 lb. strawberries, hulled; 1 tsp. cornstarch; 1/4 cup cold water; 1/4 cup sugar; Juice of half a lemon; Whipped cream, for serving

Ingredients

Crust:

Cooking spray
18 graham crackers (2 sleeves), finely crushed
6 Tbsp. sugar
12 Tbsp. (1 ½ sticks) butter, melted

Filling:

4 (8 oz.) blocks of cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 tsp. vanilla extract
3/4 cup sour cream
2 Tbsp. all-purpose flour
1/4 tsp. kosher salt

Glazed Strawberries & Assembly:

1 lb. strawberries, hulled
1 tsp. cornstarch
1/4 cup cold water
1/4 cup sugar
Juice of half a lemon
Whipped cream, for serving

Instructions

Step 1: Preheat oven to 325°F and grease an 8″ or 9″ springform pan with cooking spray.

Step 2: In a large bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press evenly into the bottom and up the sides of the prepared pan. Set aside.

Step 3: In a large bowl, beat cream cheese and sugar at medium speed using a hand or stand mixer until smooth and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Add flour and salt, then beat until just combined.

Step 4: Pour the filling over the crust. Cover the bottom of the springform pan with aluminum foil, then place it in a large roasting pan. Pour in enough boiling water to come halfway up the side of the springform pan. Carefully transfer to the oven.

Step 5: Bake until the cheesecake is just slightly jiggly in the center or registers 145°F on a thermometer inserted 2 inches deep, about 1 hour 30 minutes. Turn the oven off, prop the door open, and let it cool for 1 hour. Then chill in the fridge for at least 5 hours or overnight until completely cool.

Step 6: To make the glazed strawberries, whisk cornstarch and cold water in a small bowl until combined. In a medium saucepan, combine strawberries, sugar, lemon juice, and the cornstarch mixture.

Step 7: Over medium heat, bring the mixture to a simmer and cook until the liquid thickens to a syrupy texture and coats the strawberries. Transfer to a bowl, cover with plastic wrap, and chill until ready to serve.

Step 8: When serving, top each cheesecake slice with a few glazed strawberries and a swirl of whipped cream.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.

Allow cream cheese to soften fully at room temperature to avoid lumps in the batter.

If you don’t have a springform pan, a regular cake pan will work but omit the water bath and bake a bit longer, checking doneness frequently.

For a flavor twist, try adding a tablespoon of lemon zest or swapping vanilla for almond extract.

You can use fresh or frozen strawberries for the glaze; just thaw and drain excess water before cooking.

Storage

Store cheesecake covered tightly in the refrigerator for up to 5 days. Leftover glazed strawberries keep well in a sealed container refrigerated for up to 3 days. Reheat strawberries gently before serving if desired. For best texture, consume cheesecake chilled; avoid freezing to maintain creamy consistency.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day ahead. The flavors develop even more after chilling overnight, and it makes serving easier for gatherings.

What if I don’t have a water bath setup?

If you don’t have a roasting pan for the water bath, you can bake the cheesecake in the springform pan alone. Just be careful to bake it slowly and monitor doneness, as the texture may be slightly less creamy without the water bath’s moisture.