Copycat Cheesecake Factory Cheesecake recipe | Original Cheesecake | Julia Pacheco 

I know I’m late, but do I have to use nuts or are they optional? And could I use my own recipe for crust?

Bean Katy you do not need to add nuts! You can use your own crust recipe as long as it will work for cheesecake. I hope I answered in time!

Julia Pacheco Thank you!

I made this cheesecake following the recipe and it came out amazing it was my first time ever baking one great video to learn from.

If i were to make for only 4 people what should the measurements be

You just made my day Julie! Thank you my sweet friend. I hope you had a blessed New Year’s Eve 💜

❤❤❤❤❤

Yes I was going to comment on that as well, she did not have the water high enough up the sides of her cheesecake and she also needed to put two sheets of aluminum foil

Yes, more water and after baking it for 1 hour, turn off oven , don’t open the door and leave cheesecake in there an additional 30 minutes

This made my day! Thank you so much! Merry Christmas to you 💜

I’m soooo glad you enjoyed it! Now send me some cheesecake (:

You are just too kind thank you 😊

Any adjustments or do you do it by the video

@@daughterofjesuschristbelov2760 I do everything by the video ofc I don't like nuts so I just don't put those in my crust but the rest I do as it says

This makes me so happy I really appreciate your feedback 💜

I agree I had so much it was enough for another one !

That’s a great idea! Sure am glad that the adjustments you made worked so well🙌🏼🙌🏼I love cheesecake😀😀

Hey Bobbi! I really appreciate the tips! I’m definitely not a cheesecake expert but it still turned out amazing! Thank you so much for letting me know it won’t spill over! Next time I make cheesecake I will definitely take everything in consideration (: have a very blessed week!!

Thanks Paul! I love sweets (:

Hahahaha Amanda that’s totally me 😂 I ate so much more cheesecake than my husband!

BAAAHAHAHAA LMBO ROTFFFF HAHAHAHA

Haha Briana you and I both! I ate most of it and my husband only ate a few slices because I was a hog haha! Have a blessed week (:

That is so awesome to hear! Thank you so much :-) I’m so glad you enjoyed!

Oh my goodness! I am so very happy to hear that! Cheesecake is not always the easiest thing. I’m so happy to hear everyone enjoyed it and thank you so much for your positive comment🙌🏼

Wow! That is just awesome! I’m so happy to hear that it turned out well for you and you enjoyed it so much. Thank you so much for your positive comment and have a great rest of your week😉🙌🏼🙌🏼

Oh my goodness! That is awesome! So happy that it turned out so well and that you have put it into your Christmas tradition rotation every year. Thank you so much for sharing that and I hope you’ve had a wonderful Christmas day⛄️🌲🤍

Merry Christmas to you too Lorraine. And thank you so much for watching😀😀

I really hope you enjoy it :-)

Thank you so much Carol! You’ll have to let me know how it goes for you :-)

I’m so happy to hear this! Thank you so much Leana! Have a blessed day 😊

Thanks (:

Hey thanks :) Hope your having a nice day Latarsha 💙

Thank you so much Patrick! I’m so happy to hear it turned out! Have a wonderful week (:

You were so sweet Kaitlyn 💜 I am more than happy that you enjoyed this recipe I hope your grandpa likes it 😘

That’s awesome to hear, Leslie! Thanks so much for your positive comment💜💜

That’s awesome! Thank you so much for sharing the positive feedback about this recipe and I hope you have a wonderful rest of your week🙌🏼🙌🏼

Hope you enjoy 😊

Thank you so very much for sharing Pamela!

I am more than happy that you enjoyed this recipe! It’s absolutely delicious I agree (: I would bake at the same temperature. Your baking time will vary because the depth and width of the pans is different. A 9 in needs to bake a little longer because of there’s more surface, but these pans may be deeper which would add to baking time

Aw you are so sweet! Did you enjoy the one you make yourself??

Julia Pacheco i did! It was the white chocolate blueberry version and it was delicious!

Thanks Patricia! I ate pretty much the entire cheesecake! Stay safe beautiful!

I love that idea I can’t believe I’ve never even thought of that!

I’m so glad that it turned out so well! Thank you so much😀😀

Hahaha that’s why we are friends! I totally agree with you.

Thanks

I love this thanks!

I have been to the CCF three times within a month and i don't think you are comparing the same cheesecakes. The original CC, plain one, does not have layers of anything between it, so you must be talking about the Dulce de Leche which has Almond Brickle bits in the crust. 🤔

You are so kind! You made my day! Thank you 😊

Wow! I bet that is amazing. Thank you so much for watching and for your positive feedback about this cheesecake😉💜

Right? I’m making one now and I feel like I have enough batter for a whole other cheesecake! Haha And I used a 10” pan. Not complaining, cheesecake is my fave!

@@brandyzepeda6270 lol I used the leftover batter for a whole other cheesecake and i still had some batter left over

I’m so happy to hear you all enjoyed it! This is definitely my favorite cheesecake ever :-)

I would bake it at 325° for probably a little over an hour. I hope that helps. Thanks so much for watching!😀😀

@@JuliaPacheco thank u so much❤️

Thanks Angela! I had about 2 cups left in the mixer I think trying 4-5 bricks would work better! Let me know if you have anymore questions! (:

I use 5 blocks of cream cheese depending on the size.

That is such a good tip! Does it come out less cracked? I’m just learning ❤️❤️

@@JuliaPacheco Well, that's the theory behind it, but there are no guarantees :) I want to make your recipe. My Mom used to make her family famous cheesecake, and it was delicious. I have her recipe, but I'd like to give yours a try. I loved how you said you couldn't wait to get into it, I don't blame you :) Have a lovely day ad thanks for sharing with us 💗

I totally agree! It was a lot but it made it so creamy and delicious!

This sounds so awesome :-) I’ll have to keep it in mind!

You seem like you are wonderful with the IP! I’m sure you can give me some helpful tips here and there! I’ve always wanted to try IP cheesecake, is it worth it?

Geraldine how long do you cook it in the I.P. and let natural release??

Hi I hope you all are doing amazing! My springform pan is 9inch and it’s Calphalon brand and I got it at TJMaxx for a super good price around $10!

5

I really hope you enjoy this recipe Karen! Have a merry Christmas 💜

Yes go ahead and half it’

Yes try it with a block less of cream cheese (:

I would use the amount it the video and fill it to the top so you don't have any left over. It will not spill over. The filling will shrink down.

Thank you so much for watching this video (: the cornstarch and flour incorporate with the egg so it makes the cheesecake not crack as easily. I also think it makes it more fluffy but that might just be me! Lol.

Hahaha right! I may have gained so weight haha

Thanks (:

That’s awesome! I sure hope you enjoy it

Did you make sure to add the eggs in one at a time also was everything room temperature? I had that happen to me before and I believe for me it was adding the eggs in too fast!

@@JuliaPacheco also , outdated , or nearly outdated eggs will produce same , CHECK DATE ON EGGS ALWAYS , yay

I am so happy to hear you made this recipe and sold 2!!! Congratulations on selling them! I hope you continue to sell (:

A cuánto se vende este cheesecake?

How much can I sell this cheesecake?

Haha I also needed a pan but it gave me an excuse to go shopping 😂

I’ve never tried it like that but you can certainly give it a try.

Thanks so much (:

Preheat to 325 degrees!

Bake at 325 (: I just pinned the recipe to my comments!!!!

So yummy!

How did it turn out for you? Normally mine cooks in the certain time on the recipe

The honey maid brand is great (:

Thank you.. How about the fat cream cheese?

I recommend using full fat cream cheese that will work the best! I hope you enjoy :-)

Now that you suggest that I’m going to have to look into it thank you so much :-)

It is so delicious Trisha! It gave this cheesecake so much flavor, I don’t think you’ll regret it (:

On the Cheesecake Factory website it says sour cream topping (:

Yes it is! Adjust the cooking time (:

Here this the exact recipe Jade! I hope you are able to see it with your internet! Have a blessed day! : INGREDIENTS: Cheesecake crust: 2 tablespoons white granulated sugar 1 teaspoon cinnamon 1 stick unsalted butter (melted) 1 cup graham cracker crumbs 1/4 cup almonds (finely chopped) 1/4 cup walnuts (finely chopped) Cheesecake filling: 1/4 cup all purpose flour 2 tablespoons cornstarch 1 tablespoon vanilla extract 6 packages 8 ounces each full fat cream cheese (room temperature) 2 cups white granulated sugar 5 large eggs (room temperature) 16 ounces full fat sour cream (room temperature) Topping: 1/4 cup white granulated sugar 2 cups full fat sour cream INSTRUCTIONS: First, Preheat oven to 325 degrees Fahrenheit. Then, Adjust the top rack to be positioned in the middle of the oven. Cheesecake crust: Finely chop the nuts or add the to a food processor. Add all the ingredients to a large bowl and stir until well combined. Press the mixture into a 10 1/2 inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside. Refrigerate for at least 20 minutes. Cheesecake Filling: Make sure all the ingredients are at room temperature before your begin. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed. Add the sugar a little at a time and continue beating until well combined and creamy. Add the eggs one at a time and beat after each addition until well combined. Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix. Add vanilla extract. Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl. Pour cheesecake batter into the prepared springform pan. Bake: Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". Bake in the preheated oven for one hour and 15 minutes. Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown. Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour. Chill: After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator. In a medium bowl, whisk together on medium-low speed sour cream and sugar until creamy and fully combined. Taste and add more sugar if needed. Spread the topping over the cool cheesecake using an offset spatula. Transfer to the refrigerator and chill for 24 hours.

@@JuliaPacheco YOU ARE AMAZING!!!! THANK YOU SO SO SO MUCH!!!🥰🥰🥰