Top 4 Cheesecake Factory Restaurant Recipes
When the weekend arrives, you will want to try something new. One of my favorite restaurants is cheesecake Factory. Cheesecake Factory restaurant recipes are delicious! I've been searching the internet recently the best recipes of the restaurant's cheese factory. After do extensive research, here several surprising Cheesecake Factory Restaurant Recipes.
Cheesecake Factory Oreo Cheesecake
Filling:
1 1 / 2 pound cream cheese
1 cup sugar
5 large eggs
Salt 1 / 4 teaspoon
2 teaspoon vanilla
Flour 1 / 4 cup
8 oz sour cream
5 Oreo cookies (coarsely chopped for the mass)
10 Oreo cookies coarsely chopped for the topping
Bark
1 1 / 2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoons melted butter
93 spring form pan (with butter on the bottom and sides)
1. Mix melted butter with Oreo crumbs and press into the bottom of the spring pan and 1 1 / 23 on the sides, on one side.
2.All ingredients should be at room temperature before starting. Beat cream cheese with a mixer at low until light and fluffy.
3. Gradually add sugar and continue beating until cream cheese is mixed well.
4. Add eggs one by one and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour in the cream cheese and egg mixture and whisk until smooth. Add sour cream and stir.
6. Stir in the coarsely chopped Oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place of the nine crushed Oreos to the mix of cream.
8. Place tray on the top rack in the center of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9. After that time, keeping open the oven door and let the cheesecake stay in oven for one hour. Remove from oven and cool enough to place in the refrigerator for 24 hours.
Tart Cheese Factory Pasta Da Vinci
1 (1 pound) box penne pasta
2 tablespoons olive oil
3 chicken breasts, skinless boneless large diced
1 large red onion, finely chopped
1 (4 oz) can sliced mushrooms, drainedor
1 / 2 cup mushrooms rehydratedshiitake
2 tablespoons mincedgarlic
1 cup Madeira wine
1 cup heavy cream
1 / 2 cup sour cream
1-2 tablespoons butter
Getting There
1. Cook pasta according to package directions. Place the cooked and drained pasta in separate bowl.
2. Heat oil in a skillet and saute chicken, onion, mushrooms and garlic.Remove of the pan aside. Add wine to same skillet and cook over medium heat until liquid is reduced two-thirds. Add the cream and sour cream and hot.
3. Remove from heat and swirl in butter. Toss with pasta.
Cheesecake Vanilla Cheesecake Factory
1 envelope plus 1 1 / 2 teaspoons unflavored gelatin
Salt 1 / 4 teaspoon
1 / cup cold water 3
1 1 / 2 cups milk
6 egg yolks
1 1 / 2 teaspoons vanilla extract
3 / 4 cup sugar
1 1 / 2 cups cream, whipped cream
1. Soften gelatin in cold water and set aside for later use.
2. Beat the egg yolks in top of double boiler until light and lemon. Gradually beat in sugar. Add salt.
3. Scald the milk gradually and stir into egg mixture. Cook over hot, not boiling, water until thickens, stirring constantly.
4. Blend in softened gelatin and vanilla. Chill until mixture begins to thicken, stirring occasionally to prevent the formation of a crust on the surface.
5. Fold the whipped cream and cream mixture over cheesecake spread.
Cool until firm.
6. Garnish with lightly sweetened whipped cream.
Cheesecake Factory Avocado Egg Rolls
2-4 servings
30 minutes preparation time
Egg Rolls
1 large avocado, peeled, seeded and chopped
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon red onion finely minced
Cilantro 1 / 2 teaspoon chopped fresh
1 pinch salt
4 egg roll wraps (can also use Won Ton wraps)
1 egg beaten
Oil for frying
Salsa
1 / olive oil 4 cups
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1 / tamarind pulp 2 tsp
1 / 2 cup honey (I use a little less)
1 pinch turmeric
1 / 2 cup cashews
Cilantro 2 / 3 cup
2 cloves garlic
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Salsa
1. Combine vinegar, honey, tamarind and saffron in a microwave safe dish. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, puree tamarind mixture, cashews, cilantro, garlic, onion, sugar, pepper and cumin.
4. Pour into a bowl and mix in oil.
5. Cover and refrigerate until ready to use.
Egg Rolls
1. Stir and avocado, tomato, onion, cilantro and salt.
2. Spread filling evenly in the center of each egg roll wrapper.
3. Fold one corner up, 1 / 4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll down the left and right side, then fold the top over all and press to seal.
5. Repeat with remaining containers.
6. Fry the egg rolls in 375 degree oil for 3-4 minutes or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally and serve with the prepared sauce.
About the Author
Jake Kelly is passionate about restaurants and restaurant recipes! He has years of experience in reviewing restaurant food, and today he writes articles on restaurants and the best food in the industry!
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