Cheesecake Factory's Cheesecake

Recipe Ingredients

		Crust
1/4 cup	36g / 1.3oz	Finely-chopped pecans
1/4 cup	23g / 0.8oz	Finely-chopped almonds
1/4 cup	36g / 1.3oz	Finely-chopped walnuts
3/4 cup	109g / 3.8oz	Finely-chopped vanilla Wafers
2 tablespoons	30ml	Butter - melted
		Filling
1 1/2 lbs	681g / 24oz	Cream cheese
1 1/3 cups	263g / 9.3oz	Sugar
5 cups	990g / 34oz	Eggs (large)
16 oz	454g	Sour cream
1/4 cup	15g / 0.5oz	Flour
2 teaspoons	10ml	Vanilla
2 teaspoons	10ml	Lemon juice

Recipe Instructions

Crust: Butter the bottom and sides of a 9-inch springform pan. Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside.

Filling: All ingredients should be at room temperature before your begin. Beat the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour.

After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

This recipe yields ?? servings.

Source:
CopyKat Recipes at http://www.copykat.com

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