Imagine if it was Friday night. They have a long week. You do not feel like spending a lot of money eating, but you still want to eat good food tonight. What will you do? I recently discovered, restaurant recipes. I realized that I have a lot of money by restaurant could have saved recipes at home.
One of my favorite restaurants, the Cheesecake Factory. Cheesecake Factory Restaurant Recipes are delicious! I, for scouring the internet recentlyBest Cheesecake Factory Restaurant Recipes. After some extensive research, here are some amazing Cheesecake Factory Restaurant Recipes.
Cheesecake Factory Oreo Cheesecake
Filling:
1 1 / 2 pounds cream cheese
1 cup sugar
5 large eggs
1 / 4 teaspoon salt
2 teaspoons vanilla
1 / 4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping
Crust
11 / 2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoons butter
93 spring form pan (at the bottom and sides with butter)
1. Mix melted butter with Oreo crumbs and press in bottom place in the spring pan and 1 1 / 23 on the sides, one side.
2. All the ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until well mixed.
4. The eggs one at a timeand continue to beat until blended.
5. Measure the vanilla, salt and flour, pour in cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped Oreo cookies with a spoon.
7. Pour cream cheese into the spring pan, and take the nine coarsely chopped Oreo Cookies on the cream.
8. 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.
9. ThenTime to keep the oven door open and let the cheesecake stay in oven for one hour. To cool from the oven and let that take place in the refrigerator for 24 hours.
Cheesecake Factory Pasta Da Vinci
1 (1lb) box penne
2 tablespoons olive oil
3 large skinless boneless chicken breast, diced
1 large red onion, finely chopped
1 (4ounce) can sliced mushrooms, drainedor
1 / 2 cup mushrooms rehydratedshiitake
2 tablespoons mincedgarlic
1 cup Madeira wine
1Cup cream
1 / 2 cup cream
1-2 tbsp butter
Directions
1. Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.
2. Oil in skillet and saute chicken, onion, mushrooms and garlic.Remove from the pan, set aside. Give the same pan, add wine and simmer over medium heat until the liquid is reduced by two thirds. Add cream and sour cream and heat through.
3. Remove from heat and swirl in butter. Toss withPasta.
Cheesecake Factory Vanilla Bean Cheesecake
1 envelope plus 1 1 / 2 teaspoon unflavored gelatin
1 / 4 teaspoon salt
1 / 3 cup cold water
1 1 / 2 cups milk
6 egg yolks
1 1 / 2 teaspoon vanilla extract
3 / 4 cup sugar
1 1 / 2 cup cream, whipped cream
1. Soften the gelatin in cold water and set aside for later use.
2. The egg yolk in the top of a water bath until light and lemon colored. Gradually beat in the sugar industry. Add the salt.
3.Scald the milk and gradually stir into egg mixture. Cook over hot, not boiling, water until thickened, stirring constantly there.
4. Blend in the softened gelatin and vanilla. Chill to thicken, start up the mixture, stirring occasionally to prevent a crust of Education at the surface.
5. Fold in the whipped cream and spread cream on cheesecake.
Chill until firm.
6. Garnish with lightly sweetened whipped cream.
Cheesecake Factory Avocado EggRolls
2-4 servings
30 minutes preparation time
Egg Rolls
1 large avocado, peeled, seeded, diced &
2 tablespoons dried tomatoes, chopped
1 tablespoon finely chopped red onion
1 / 2 tsp coriander, chopped
1 pinch salt
4 spring roll can (packs also won ton wraps)
1 egg, beaten
Oil for 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 (Iuse slightly less)
1 pinch turmeric
1 / 2 cup chopped cashews
2 / 3 cup fresh cilantro
2 garlic cloves
2 spring onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Dipping Sauce
1. Combine vinegar, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. In a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar,Pepper and cumin.
4. Pour the mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.
Egg Rolls
1. Combine avocado, tomatoes, onions, cilantro and salt.
2. Spread filling evenly over the roll center of each egg wrapper.
3. Fold one corner, 1 / 4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg roll, the left and right, then fold top corner over all and press to seal.
5. Repeat with theremaining wrappers.
6. Fry spring rolls in oil, 375 degrees for 3-4 minutes, or until they are brown.
7. Drain on absorbent paper.
8. Slice spring rolls in half diagonally and serve with the prepared dipping sauce.
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