Run a sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing it.
Then, wipe the knife clean and run it under hot water before making another cut.
An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.
How to freeze leftovers:
Preferably, freeze the Cheesecake Factory Original Cheesecake BEFORE you top it with sour cream.
First, cool the cake and after that refrigerate it for at least 6-8 hours.
Then, wrap it tightly with aluminum foil and after with plastic freezer wrap, or place in a heavy-duty freezer bag.
You can also wrap and freeze individual slices.
Properly stored, it will maintain the best quality for about 2 to 3 months.
Thaw overnight in the fridge one day before serving.
Cooking tips:
First, the classic cheesecake recipe asks for a LOT of cream cheese. Therefore, if you want the cake to be as tall and as rich as the Cheesecake Factory Original Cheesecake, then you need lots of cream cheese.
Another important factor is to make sure you use room temperature cream cheese, large eggs, and sour cream.
Stay away from overbeating the batter and also don’t forget to scrape the sides and bottom of the bowl.
If baking in a water bath, don’t forget to wrap the pan in aluminum foil!
Ingredients
Cheesecake crust:
1 cup graham cracker crumbs
1/4 cup almonds
finely chopped
1/4 cup walnuts finely chopped
2 tablespoons white granulated sugar
1 teaspoon cinnamon
1 stick unsalted butter melted Cheesecake filling:
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
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon vanilla extract
Topping:
2 cups full-fat sour cream
1/4 cup white granulated sugar
Instructions
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