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Monday, August 12, 2013

Cheesecake Factory Original Cheesecake

Today is my mom's 80th birthday.  She loves cheesecake, so I decided to bake this recipe for her instead of a traditional birthday cake.  This recipe does require a springform pan.  It is rich and delicious just like the cheesecake served at the Cheesecake Factory.  I am serving mine topped with some simple fresh raspberries, blueberries,  blackberries and whipped cream.  Happy birthday mom!

For the crust:
1 1/2 c. graham cracker crumbs
1/4 t. ground cinnamon
1/3 c. melted margarine or butter

Mix the graham cracker crumbs and cinnamon in a small bowl.  Stir in the melted butter and mix until well combined.  Press into the bottom and up part of the sides of a springform pan.  Wrap the bottom of the pan in aluminum foil.  Place in your freezer while you prepare the filling.  This will help firm up the crust.

For the filling:
4  (8 0z.) pkgs. cream cheese
1 1/3 c. sugar
5 eggs
16 oz. sour cream
1/4 c. flour
2 t. vanilla
2 t. lemon juice

Cream the cream cheese.  Slowly add in the sugar.  Next mix in the eggs, one at a time.  Mix in the flour, vanilla and lemon juice.  Last, beat in the sour cream.  Pour into the graham cracker crust in the springform pan.

Put the pan into a 325 degree oven and bake for one hour and 15 minutes.  When the time is up, prop open oven door and allow the cheesecake to sit in the cooling oven for one hour.  Remove from oven and refrigerate several hours before serving.Alternate:  You can also can mix 1/2 c. sour cream and 2 T. sugar...then spread this over the top of the cheesecake before serving.

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