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Home | Dessert | Cheesecake Factory Walnut Creek

Cheesecake Factory Walnut Creek

Now you can make one at home
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Cheesecake Factory Walnut Creek Featured image

“It’s almost impossible to stay indifferent in front of a crumb cheesecake”


Sarah Yosef

Original Recipe Author

Were you at Cheesecake Factory recently? Let us guess; you tasted their walnut creek, and you haven’t been able to get it out of your mind since. It’s delicious; we’ll give you that!

But it’s also easy to make, contrary to what you may think. Here’s the perfect recipe for Cheesecake Factory walnut creek!

Cheesecake Factory Walnut Creek
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  • Cheesecake Factory Walnut Creek
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Cheesecake Factory Walnut Creek Featured image

Cheesecake Factory Walnut Creek

Now you can make one at home
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Course: Dessert
Cuisine: American

Ingredients

Crust:

  • 2½ cups all-purpose flour
  • 2¼ tsp. baking powder (10 g)
  • 2½ tsp. vanilla sugar (10 g)
  • 2 tbsp. sugar
  • 1¾ butter sticks (200 g)
  • 3 egg yolks
  • ½ cup ground walnuts/pecans

Filling:

  • 2 cups heavy cream (500 ml)
  • 1 lbs. 5% quark creamy soft cheese (500 g)
  • 9 oz. mascarpone / farmer cheese / cream cheese (250 g)
  • 1 package vanilla instant pudding mix
  • ½ cup sugar
  • Optional topping: blueberry filling

Instructions

  • Put all crust ingredients in a large bowl, and start kneading until they turn into a smooth dough.
  • Prepare a baking pan by lining it with parchment paper. Then, divide the dough into two, and put one half in the pan.
  • Roll the dough out so it covers the bottom of the pan. Then, using a fork, poke the dough to create tiny holes.
  • In a separate baking pan, do the same steps with the other half of the dough.
  • Put both pans in the oven at 350°F (180°C), and take them out only when they’re golden. Let them cool for a while.
  • Grab any one of the pans, and start crumbling the crust inside. When you’re done crumbling, divide it into two equal piles and put it aside for now.
  • In another bowl, whip the heavy cream with vanilla instant pudding mix and sugar. Then, add the cheese to the mixture and stir everything together.
  • Grab the crust pan and line its sides with a cake collar, then pour half of your filling inside.
  • Add one pile of crumbs on top, and smooth it out. Then, pour the remaining filling on top, and add the rest of the crumbs.
  • Smooth everything out, then put the pan in the freezer for an hour. Then, store it in the fridge until the serving time.
  • If you like blueberries, you can top the cheesecake with them instead of the second layer of crumbs. However, make sure to add the blueberries after you freeze the cheesecake.
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook

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Oh, and we almost forgot!

This Cheesecake Factory Walnut Creek Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!


Category: Dessert, CakeTag: Cheesecake, crumb, crumble, Sarah Yosef, simple recipe
Previous Post:Maple Walnut Cake Recipe featured imageA Sweet Maple Walnut Cake Recipe
Next Post:Your Favorite Sugar Free Cheesecake RecipeSugar free Cheesecake Recipe featured image

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