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CheeseCake Factory® Recipes
Copycat Recipes
Cheesecake Factory Oreo Cheesecake Copycat Recipes
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
-9″ pan (butter sides and bottom)
-Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ 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
Cheesecake Factory’s Avocado Eggrolls Copycat Recipes
Cheesecake Factory Copycat Recipe Secrets
2-4 servings
30 mins prep time
Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying
Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.
Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on 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 up the left and right side, then fold top
corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-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 in half and serve with the prepared dipping sauce.
Provided by: Secret Recipes
Cheesecake Factory Copycat Pasta Da Vinci
Copycat recipes
1(1lb) box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
1(4ounce)can sliced mushrooms, drainedor
1/2 cup rehydratedshiitake mushrooms
2 tablespoons mincedgarlic
1 cup madeira wine
1 cup heavy cream
1/2 cup sour cream
1 to 2 tablespoon butter
Directions
1. Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.
2. Heat oil in skillet and saute chicken, onion, mushrooms, and garlic.Remove from skillet;set aside. Add wine to same skillet and simmer over medium heat until liquid is reduced by two-thirds. Add heavy cream and sour cream and heat through.
3. Remove from heat and swirl in butter. Toss with pasta.
Provided by: Secret Recipes
Cheesecake Factory Chicken Madeira Copycat Recipes
Copycat Recipe
Description: Sauteed chicken breasts topped with fresh asparagus
and melted mozzarella cheese, covered with fresh mushroom
Madeira sauce. Serve with mashed potatoes.
1 tablespoon olive oil
4 boneless, skinless chicken
breast fillets
8 asparagus spears
4 mozzarella cheese slice
Madeira Sauce:
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
1. Place chicken breasts between plastic wrap and pound to 1/4-inch
thickness; season with salt and pepper.
2. Heat oil in saute pan; add chicken and saute 4 to 6 minutes per
side, until lightly browned; remove from pan and wrap in foil to
keep warm.
3. Prepare Madeira sauce: Using the same pan, over medium heat, add
2 tablespoons oil and heat; add mushrooms and saute for 2 minutes.
Add Madeira wine, stock, butter and pepper; bring to boil, reduce
heat; simmer about 20 minutes or until sauce has reduced to 1/4 of
its original volume and is a dark brown color.
4. Meanwhile, bring a half saucepan of water to a boil; add salt;
return to boil; add asparagus and boil 3 to 5 minutes. Immediately
transfer to a bowl of ice water to stop the cooking process. The
asparagus should be cooked crisp-tender.
5. Transfer cooked chicken to baking pan; top with mozzarella
cheese and broil 3 to 4 minutes or until light brown spots begin to
appear on the cheese.
6. To serve, arrange 2 breasts on each plate, top each with 4
asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over
each.
Serves 4
Provided by: Secret Recipe
The Cheesecake Factory Bang-Bang Chicken & Shrimp Copycat Recipes
Cheesecake Factory Copycat Recipe Secrets
Description: A spicy Thai dish flavored with curry, peanut, chile
and coconut, sauteed with vegetables and served on a bed of rice.
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
pinch of ground turmeric
1 cup coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion for garnish
Cooked rice
Using a large skillet, heat oil and cook chicken - about 5 minutes
per side or until browned and no longer pink in the center. Remove
to platter and set aside.
2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,
lemon peel, cumin and turmeric and cook for 5 minutes or until the
onion is tender but not browned; stir in coconut milk, nuts, sugar,
red pepper and shrimp.
3. Return the chicken to skillet, cover and simmer for 10 minutes
or until the chicken is heated through; remove to platter and keep
warm.
4. Using same pan (do not discard sauce) add tamarind paste and
water previously mixed in small bowl. Bring to a gentle boil until
thickened and mixture measure about 1 cup.
5. Cook and divide rice; evenly divide the chicken and shrimp among
4 plates. Top with sauce and garnish with scallion.
Serves 4
RecipeSecrets.net tip: Tamarind paste is available in Indian and
specialty stores.
Source: America's Secret Recipes by Ron Douglas
Provided by: Secret Recipes
Cheesecake Factory's Copycat Louisiana Chicken Pasta
Copycat Recipes
Ingredients:
Chicken
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper
Melt butter in heavy large skillet over medium-high heat. Add
yellow and red bell peppers, mushrooms, and onion to same skillet
and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and saute 2 or
3 minutes.
Add whipping cream and chicken stock. Simmer until sauce re-heats
and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate. Season sauce to taste with salt and pepper. Reduce
heat to low, simmer. Sauce will reduce and thicken.
Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or
thinner then 1/4-inch thick (the thinner the chicken breasts the
better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in
breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium
high temperature until golden, crisp, and cooked through. Add more
oil as needed. Remove and drain chicken. Keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add
sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.
Serves 6
Source: The Secret Recipe Forum
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The Cheesecake Factory's® History
Favorite Recipe Secrets
The Cheesecake Factory was founded by Oscar and Evelyn Overton. In the late 1940's Evelyn Overton opened a cheesecake shop in Detroit, Michigan. To be an at home mother she closed her shop and continued to bake in her home kitchen. She supplied her cakes to several local restaurants. In the 1970's her children were grown. Oscar and Evelyn decided to move their cheesecake business to Los Angeles, California. They opened a 700 square foot store in Los Angeles and called it, "The Cheesecake Factory®". As in any business the early years were difficult. Evelyn was the manager and baker. Oscar was the salesman and promoter.
In Los Angeles the Overton's baking reputation and sales grew to such an extent they purchased a larger bakery. With a striving business Evelyn created over 20 cheesecake varieties and other desserts. These items were sold to hundreds of wholesale accounts. Their business extended from Los Angeles to Santa Barbara, San Diego and several out-of-state clientele. The first Cheesecake Factory Restaurant® as opened in Beverly Hills, California. The founder of the first restaurant was their son, David Overton. David Overton established a restaurant that offered fresh quality ingredients with creative and numerous menu selections. There are approximately 150 Cheesecake Factory Restaurants today. The success that the Cheesecake Factory® enjoys today took many years and reflects generational progression based on a dream. The Cheesecake Factory Restaurant® is an American Dream come true.
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