Cheesecake Factory's Original Cheesecake Recipe | Get the Dish 

Y'all are angry that she didn't scrape the bowl but I'm over here irked over the fact that she ate the cheesecake from the middle and not from the point :|

She didn't scrape the bowl!?!?! Who raised this girl??

Am I the only one who's feeling annoyed because she didn't scrape the bowl?

24 oz cream cheese, 1 1/3 C sugar beat together but not overheat. Add 5 large eggs, 1/4 c flour, 2 tsp lemon juice, 2 tsp vanilla extract, 16 oz sour cream - once blended - tap on countertop to release air and pour into prepared pie crust bottom. Bake 325 for 1 1/2 hours. Crust: 1/2 C OF EACH: Almond flour, graham crackers, nilla wafers in a food processor. Add 2 Tbsp melted butter.

I don't like how she doesn't use all the crust from the processor and batter from the bowl

Her crust wasent perfect and all of sudden that cheesecake has the perfect crust.

Lmfaoooo and then she had the nerve to say "you can taste the almonds" yea you can also taste the lies 😂😂😂😂😂😂

I know am not the only one that cried " scrap that bowl" that was a lot of excess batter there😥.

I have worked all over this country, I’m a huge cheesecake conisour, the Best cheesecake I have ever had is a place in Syracuse NY named Big Mamas Cheesecakes. Flat out phenomenal

She bought that cheesecake in the end the crust looks soo balanced while in the first part it was so rough

How do you not crack the top of your cheesecake? Waterbath. Put aluminum foil around the pan so it's doesn't seep in, put that in a roasting pan, and fill that pan so that the waters about 1/2 way up the side of the springform pan.

Girl! you need to learn how to Scrap a bowl , you left about two cups of cheese cake mixture in the damn bowl. thats a waste.

Scrape that damm bowl 😫

How does the crust go from uneven at the beginning to perfectly even at the end.....? Hmmmm.

SCRAPE THE BOWL!

the comment section cosists of not scraping the bowl, she's a wasteful person and she didn't show the final product.

what made me laugh is when she said, sorry don't be jealous..... lmfao ain't No one jealous

im going to stick with laura vitale and divas can cook!

THE CHEESECAKE TASTES SO MUCH LIKE CHEESECAKE FACTORY beCAUSE THATS PROBABLY WHERE YOU GOT IT :(((

Omg that's the recipe! I made it, it came out amaaazing, i made alot of people to taste and they fell in love lol. It's really really really good recipe and just as perfect! Just follow the same exact ingredients and steps.

I'm not hating or anything but the crust she made doesn't seem secure and would eventually fall off as you try to get it out of the tin or even touch it a bit. And the cake result look different.

When she was pouring it I saw chunks...

Because you know she's all about that crust, bout that crust, no filling.

This is just ironic..... she wanted to show that the recipe could produce a cheesecake that is just as good as the original , but yet at the end they show us a store bought cheesecakes.... in that case they should just say how to make a sauce for cheesecake... Lol

She literally bought the cheesecake because when you see at the start of the video where she makes the crust and presses it into the pan it's all wonky but at the end of the video it's all smooth

INGREDIENTS For the crust: 1/2 cup almonds, finely ground 1/2 cup vanilla wafers, finely ground 1/2 cup graham crackers, ground 2 tablespoons melted butter For the filling: 24 ounces cream cheese, at room temperature 1 1/3 cups granulated sugar 5 large eggs, at room temperature 16 ounces sour cream, at room temperature 1/4 cup flour 2 teaspoons vanilla extract 2 teaspoons lemon juice For the blueberry compote (optional): 1 cup blueberries 2 tablespoons lemon juice 2 tablespoons granulated sugar 1 teaspoon lemon zest 1/2 tablespoon cornstarch DIRECTIONS Preheat oven to 325°F. Grease a 9-inch springform pan with melted butter or cooking spray. Make the crust: Thoroughly mix together the nuts, graham crackers, vanilla wafers, and melted butter in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides. Make the filling: Using a stand or hand mixer, beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add 1 egg at a time, beating until smooth after each egg. Add the flour, vanilla, and lemon juice, and mix well. Add the sour cream, and beat well. Firmly tap the bowl against the counter to release bubbles from the filling. Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm. Turn off the oven's heat, and leave the cheesecake in the oven with its door propped open for 1 hour. Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours. Make the blueberry compote (optional): Combine the blueberries, lemon juice, sugar, and lemon zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add the cornstarch, and cook until the blueberries have broken down and the sauce has thickened slightly. Serve plain or with whipped cream, fresh fruit, or warm blueberry compote.

Lol the cheesecake at the end had no bottom crust. So. Yeah. That wasn't the one she made. Fake.

no measurements; website is not easy to navigate; couldn't find it so I went to my laura vitale videos

At 5:23 I know that you burned your tongue.

I hate when chefs do not scrape the bowl. She literally left so much of the filling in the bowl

SHE DIDNT EVEN SCRAPE THE BOWL

There is still like half the batter left in the bowl :O

OMG…I was so afraid I wouldn’t find this recipe anymore! I have made this cheesecake recipe about 4 or 5 times and it’s absolutely the best ever! I had not made it for about 2 years. I’m saving the recipe so I will have it always.

I feel like you bought the one you showed when it was finished. The crust looked different. But I'm not one to judge so... :)

we need a real food tester because she likes everything

Who is watching this in 2017 and am I the only one who saw clumps in the batter

The cream cheese is not combined, I see a lot of lumps in the mixture

In order to get a golden brown top on your cheesecake with no cracks all you have to do is lessen the cook time by 10 minutes turn the oven off and crack the door and let it cool inside the oven

I always let my batter season for 24 hours before baking, and after baking let the cheesecake season another 48 hours before eating. changes the taste and texture. I use a mix of graham crackers, pecans, walnuts, almonds, brown sugar, nutmeg and butter for my crust. Also, a mix of melted butter and sugar brushed on top and hit it lightly with a torch. yummy.

SOMEONE PLEASE TELL ME SHE DIDNT throw away the remaining batter. i hope she made another smaller cheesecake with the remaining batter omg :O

Brandi, when you lifted up the slice of cake there was no crust on the bottom

that crust didnt have enough moisture to stick it together. the final product is a cheese cake u bought. lmao

"Sorry don't be jealous " How can we not be jealous!!!

I'm not sure if she's using ounces by weight or volume. I'm pretty sure she has no clue either, since she doesn't say. But 16oz of sour cream by weight OR volume is too much. And that is the ugliest crust and most awkward technique I've ever seen. It's hilarious how the finished cheesecake is perfect. Judging by the rest of the production, they must have bought it from a store. Her filling has lumps of cream cheese, and she left 1/4 of it in the bowl by not scraping it. Maybe Cheesecake Factory is paying her to spread misinformation so you'll have to keep buying their products? LOL So good luck everyone... you'll need it if this is your guide for making cheesecakes.

Your cheesecake look like the original in cheesecake factory do you buy it instead of use the one that you make

This is one of the best cheese cake I had in my life . thanks for the recipe

I actually made this cheesecake for a group of friends, according to the recipe. I only read the comments after having placed the cake into the oven. Initially I panicked based on what I read, but then recognized that none of the comments seemed to be based on anyone's use of the recipe, as much as they were highlighting the leftover batter. Long story short, my friends absolutely loved the results!! Some even said it rivaled Cheesecake Factory's cheesecake. Will definitely be using this video and recipe as a staple. Thanks👍🏾👍🏾

I’ve made this Recipe so many times and Always get the greatest compliments thank you...

Okay I made this recipe and I was careful not to build in too much air and my ingredients were room temp, however my cheesecake cracked up and browned all over the top. It definitely didn't look like hers. I think if I covered the cheesecake with aluminium foil it wouldn't brown so easily but they didn't put that in the directions...sooo. And finally Brandi for someone who thinks crust is so important your crust is incredibly thin!

"We want a SMOOTH filling" WHY THE FUCK ARE THERE LUMPS WHILE YOUR POURING IT😂

As long as the comments section is full of grumpy people, I'd just like to ask: do none of you know what sweet nirvana it is to cut a slice of still-warm cheesecake? When it's just cool enough to eat, and still slightly warm, it's the most divine thing in existence.

Just from a quick Google search I was able to find five recipes that claim to be the "cheesecake factory original cheesecake recipe", but I'm sure this is the actual recipe they use

I don't even believe the final cheesecake being presented is made by her. To be honest, no offense, I don't see anything special about this cheesecake to make it as good as the cheesecake factory one. When you put the title you'd better give the audience something more than plain homework.

Why don't u scrape the bowls??

I tried and it was amazing

omg i have mafe this and it turned out AMAZING! taste just like cheesecake factory like brandi said. Thanks popsugar a lot xoxoxoxo

Why didn't u scrape the bowl? 😩😩😩😩

Is it just me or I'm mad that she didn't eat the cheesecake from the tip instead of the middle? #FoodyLover lol

It's lame that she's pretending like the end result is the one she made. When in fact, she bought it at the Cheesecake Factory! And she thinks we're dumb enough to believe it's the lumpy mess she actually made...... Smh! No no no no no 😑

I could eat a whole cheesecake by myself!

Woaww sooo many hates in the comment section

ok I have tried the recipie it was Amazing since I couldn't find blueberrys at the store instead I used blueberry marmalade and yet I came out really good😍😍😏

Love this video because she made it look so easy I made my very 1st cheesecake last night an it came out great.

I tried this and wow it taste better than what I always buy from frozen cheesecake factory that I bought from the store we always goes to here in Philippines. But it would be nice if she will link the recipes or write it down below the contents here

SCRAPE THE BOWL!!!!!! I'm sorry that was my OCD

To my knowledge a cheesecake is called a cheesecake because the filling contains mostly of cheese/cream cheese... and not because of its crust..... Plus the crust is only a small percent of the whole cake isn't it. Silly woman.

Made this yesterday. The recipe definitely makes more cheese cake than your pan can hold. Also, an hour and a half was waaay to long to bake it. Mine cracked.

WOW! This recipe was just as described. Best cheesecake recipe I have made. Substituted cream cheese with Neufchatel cheese as I usually do, and cooked it in a water bath. Looks and taste amazing.

Wow. The comment section is harsh! Im sure the one she shows later was made by her. I need to watch completely but a lot of you tubers make one ahead if time so their video doesnt last an hr or so. Tfs dear. Keep up the great work.

It's a sin not to scrape the bowl! What a waste

I wanted to try your recipe. I was thinking about making mini cheesecakes for a party. How long would I have to bake the cheesecake for if I used the Wilton Mini Springform pans and how many of the pans should I use? Also, I do have the 12 piece mini cheesecake pan with removable bottoms. If I used that pan, how long would I bake it for and is one pan good enough? Thanks!!

Omfg I cried real tears when she left all that batter in the bowl lmao 😂

I don't trust her, I would rather trust Laura and everyday food

I made this for my son's birthday yesterday and everyone loved it!! Thanks for sharing this recipe!

Thank you Very much Brandy, Everyone just loves my Cheesecake, Beautiful; Excellent details also!!! 😊❤

make one today , it was so good ,Thanks for the good recipes

"It's all about the crust!" What?? Uhm NO!! :-)

SO SO many flaws in this demonstration....

Making one right now, Bly I used the pre made crusts and lieu lime instead of lemon. Will make tomorrow blueberry lime to go over it. Thank you so much for putting recipe up!

I followed recipe to exact measurements and had sooo much more batter than what she poured. I could have made 2 cheesecakes. But i topped my pan with the filling. Ill have to wait for it to cool down and then put in fridge to taste it tomorrow. It did crack in oven and i didn't even open the oven. 🤔. Hopefully it atleast taste good.

Your cheesecake came out so perfect!! I tried this recipe last night and it cracked I followed your recipe to the t....I have a question , does it matter what type of flour you use?

Wow, they just reuploaded this video earlier today and the only difference is that one part of it has been cut out and replaced with a red screen. Good job, Popsugar.

I did it ..and it was the best cheescake i ever eat....thank's alot

Why so many thumbs down on this? She's beautiful, sweet, honest, to the point and a simple recipe to boot!

There was no bottom crust when she cut it and that's how you can tell it isn't hers

This girl is all over the place lol

This is my favorite recipe!!!!

Thakyou sooo much!! The cheesecake turned out great like the one you made, without any cracks. But next time I'll use 4 eggs instead cause it tasted a little eggy in some parts!

Cuz she's all about that base bout that base. No filling.

ok...so basically this isnt a recipe for cheesecake factory's original cheesecake, its just another cheesecake recipe -_- THE TITLE IT A LIE

I followed this recipe as she said. No i didn't worry about weather she scraped the bowl or all the other negative comments I have read here. Why do you even comment if you can't say something nice. I made it and it turned out perfect. Not one crack. and the taste was superb.

I tried this Recipe 2 times, and it's simply amazing!! It's WAAAAYYYY better than Martha Stewart's!!!

Best recipe for New York style cheescake !!!! This is my go to recipe from now !! Thank Brandy !!!

"Shake-a-roo"??😂😂

I made this cheesecake and it turned out great. It browned on the top a little, but was still delicious. I used strawberries and chocolate sauce as the toppings.

i have made this cheesecake over and over and i love it!!

it really bugs me when she doesn't scrape the bowl lol

i looooooooooooooooove cheesecake and i definitely love blueberries. one of my all time fav. cheesecakes from the ccf is the white chocolate raspberry truffle cheesecake, so so so good! (even though i have other favorites there as well). but, i'm certainly gonna make this cheesecake with blueberry topping, ty! :)

Wow,what a wonderful cheesecake please I want the recipe because I didn't find it in th website.and thank u.

The best cheesecake imo has no crust, thus, it's all about the filling. If you want a different flavor or texture save it for the garnish. Pies have a crust. My recipe is 3 lbs of full fat cream cheese, 6 tbs corn or potato starch, 2.5 c sugar, 3 eggs, 3 tsp of good vanilla extract, 1 cup heavy cream, .5 cup sour cream. Its important to blend ingredients in that order with paddle attachment incorporating every ingredient fully. For the pan, butter, and cut a round of parchment paper for the bottom then a strip that covers the sides maybe an inch above the top of the pan so all surfaces that touch the cake are covered with parchment. I bake in a 9 inch diameter, three inch deep, thick aluminum non springform pan for 2 hours tinted with aluminum foil and in a waterbath at 325 degrees fahrenheit. Then take the foil off the top to brown it and turn the oven up to 350 for 15 mins. Turn oven off and open door to let most of the heat out then cool in oven. Refrigerate it for a day and voila! Best cheesecake Ever. Sit the pan in some hot water for a couple minutes to get it out. should be easy to come out.