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Cheesecake Factory Cheesecake Recipe

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This recipe for Cheesecake Factory Cheesecake, by , is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Suzie

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 Tbsp melted butter

Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 eggs
16 ozs sour cream
1/4 cup flour
2 tsp vanilla extract
2 tsp lemon juice

Directions:
Directions:
Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" inches up the sides of the pan. Set aside.

For cheesecake: All ingredients should be at room temperature.
Beat cream cheese until light and fluffy. Keeping mixer on low setting, add sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs are mixed into cream cheese, add flour, vanilla, and lemon juice. Mix well.
Add sour cream last and beat well. Pour into spring pan.

Place on the top rack in the middle of a 325 oven for 1 hour and 15 minutes.

When time is up, turn oven off and prop open oven door and leave in oven for 1 hour. Remove from oven.

Let cool before putting into the refrigerator for 24 hours. A cheesecake should season.

 

 

 

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