Dessert Copycat Recipes From Famous Restaurant

We all have our favorite restaurant desserts. Has it every occurred to you that you can make the same desserts at home. The Cheesecake Factory was founded by Oscar and Evelyn Overton. In the late 1940's Evelyn Overton opened a cheesecake shop in Detroit, Michigan. Evelyn Overton created over 20 cheesecake varieties and other desserts. Home cooks and chefs have spent hours time testing recipes from restaurant secret recipes. Copycat recipes that have the distinctive taste and flavors of your favorite restaurant dishes. Cook your favorite restaurant recipe secret from the comfort of your home. One of the Cheesecake Factory's famous cheesecake recipes is the Oreo Cheesecake. Try this dessert at home and see if you can tell the difference.
Cheesecake Factory Copycat Oreo Cheesecake
Cheesecake Factory Copycat Recipe Secrets
Ingredients:
Filling
-1 1/2 pound cream cheese
-1 cup sugar
-5 large eggs
-1/4 teaspoon salt
-2 teaspoon vanilla
-1/4 cup flour
-8 ozs sour cream
-5 Oreo cookies (chopped coarsely)
-10 coarsely chopped Oreo cookies for the topping
Crust
-1 1/2 cup Oreo cookie crumbs ( 25 Oreo cookies finely chopped)
-2 tablespoon melted butter
-93 pan (butter sides and bottom)
-Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/23 up the sides, set aside.
-All Ingredients must be at room temperature before beginning.  Beat cream cheese with a mixer on low until fluffy.
- Slowly add sugar and continue beating cream cheese until mixed well.
- Add eggs one at a time and continue to beat until blended.
- Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
- Stir in the coarsely chopped oreo cookies with a spoon.
- Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
- Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
-After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.
Serves 4-6
Provided by: Secret  Recipes
Cooking Measurements to Remember
Cooking Measurement Conversion
1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons plus 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablesspoons plus 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons plus 2 teaspoons
3/4 cup = 12 tablespoons
1 cup - 48 teaspoons
1 cup - 16 tablespoons
8 fl. ozs. = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound


Source: articlesfactory

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