Description
This Copycat Cheesecake Factory Original Cheesecake recipe recreates the iconic creamy, rich cheesecake with a classic graham cracker crust and luscious glazed strawberries topping. Baked in a water bath to ensure a smooth texture, this cheesecake is perfect for dessert lovers craving a slice of the famous treat at home.
Ingredients
Scale
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
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease an 8 or 9-inch springform pan thoroughly with cooking spray to prevent sticking. Combine the finely crushed graham crackers, melted butter, and sugar in a large bowl until the mixture looks like wet sand. Press this mixture evenly along the bottom and slightly up the sides of the prepared pan. Set it aside while preparing the filling.
- Make the Filling: Using a hand mixer or stand mixer at medium speed, beat the softened cream cheese and sugar until creamy and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each to ensure smooth consistency. Incorporate vanilla extract and sour cream, then add flour and kosher salt, beating just until everything is combined without overmixing.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Wrap the bottom of the pan with aluminum foil to prevent water leaks. Place the springform pan inside a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath for gentle, even baking. Bake in the preheated oven for about 1 hour and 30 minutes, or until the cheesecake jiggles slightly in the center and a thermometer reads 145°F when inserted 2 inches deep.
- Cool the Cheesecake: After baking, turn off the oven and prop the door open; let the cheesecake cool gradually inside for 1 hour to prevent cracking. Then transfer the cheesecake to the refrigerator to chill completely for at least 5 hours or overnight for best texture and flavor.
- Prepare the Glazed Strawberries: In a small bowl, whisk together cornstarch and cold water until fully blended. In a medium saucepan, combine the hulled strawberries, sugar, lemon juice, and cornstarch slurry. Cook over medium heat, stirring frequently, until the mixture begins to simmer and the liquid thickens into a syrupy glaze that coats the strawberries nicely. Remove from heat and transfer to a bowl, covering with plastic wrap; chill until ready to serve.
- Serve: Slice the chilled cheesecake and plate it. Top each slice generously with the glazed strawberries and add a swirl of whipped cream for a classic finish that mirrors the Cheesecake Factory original.
Notes
- Using a water bath helps prevent cracks and ensures a smooth cheesecake texture.
- Make sure cream cheese is fully softened for easier mixing and a lump-free filling.
- Do not overmix once flour and salt are added to avoid toughening the filling.
- Chill the cheesecake thoroughly before serving for the best flavor and texture.
- If you don’t have a springform pan, use a deep cake pan with secure sides to hold the filling.
- Glazed strawberries can be prepared ahead and stored in the fridge for up to 2 days.
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake Factory cheesecake, classic cheesecake recipe, baked cheesecake, creamy cheesecake, glazed strawberries cheesecake
