The Cheesecake Factory menu is over 20 pages long and contains 250 items. Apparently the menu was written by someone hungry for everything they could think of but couldn't put their finger on what they really wanted at the time. The dishes, mostly sandwiches and pasta and of course cheesecake, have names and descriptions. Occasionally, a female name precedes the actual dish, indicating a personal recommendation for a fresh turkey sandwich or chicken and avocado salad from a "Sheila" or a "Renee" you've never met. Burgers aren't burgers, they're Glamburgers. Getting shrimp scampi along with steak Diane is known as a "factory combination."
There is something strange in the chain. The phrase "The Cheesecake Factory" alone conjures up the image of a humble working-class dessert restaurant, yet each Cheesecake Factory resembles what would happen if a time-travelling Italian artisan drew ancient Egypt from memory. Somewhere between the chicken samosas, the Skinnylicious section and the Americana cheeseburger Glamburger®, between the soaring columns, the crowded booths and the free soda refills, the veil between sense and nonsense, clarity and madness, and good and bad dissolves.
I'm told that's what makes The Cheesecake Factory a special place: a somber, uncompromising lack of confidence or pretense. The rules that govern regular restaurants have no power over the Cheesecake Factory. If there's a rule at The Cheesecake Factory, it's that the conventional wisdom of the restaurant industry—low cost, simple concepts, and menus under 200 items—should be ignored.
The Cheesecake Factory has been extremely successful year after year since 1978. Tens of thousands of guests flock to its 211 North American locations (the company opened its 211th location in Corpus Christi, Texas in December). In monetary terms, that equated to about $750 million in revenue each quarter in 2021 and nearly $3 billion in fiscal year 2020. The Cheesecake Factory is often referred to as one of the "FavoriteChain restaurant for dining.
And while it won hearts by delivering on the promise of cheesecake and the guarantee that there's something for everyone, it remains a case study for everything a restaurant should never do. How do you do that?
The Cheesecake Factory: No Thoughts, Just Vibes
describe clearlywhat does a cheesecake factory look likeIt can make someone who has never been in one think you are lying or trying to trick them. That's what happens when you invite someone to imagine the unimaginable. Who would expect to be able to walk from your local mall to a place where Egyptian columns are flanked by Greco-Roman accents, where mosaics contain similar glass fixturesEye of Sauron?With high ceilings, indoor palm trees, and faux wicker chairs (but somehow no fountains), it's just a factory for chaotic hauntings.
The rhyme and reason behind the restaurant's decor is that Cheesecake Factories is meant to evoke wealth and extravagance. And what better exemplifies American opulence than the rampant acquisition of things already considered wasteful anywhere but at home? All of these touches are luxury brands, features and silhouettes that come from the places rich people see on their rich people vacations. Smashing them all together, if aesthetics worked like arithmetic, should create the most elegant place ever.
“Our aim was to make guests feel they were getting great value for their money. We wanted to give the venue the feel of a high-end restaurant and surprise guests with relatively affordable prices.”Rick McCormack, former vice president of design at the Cheesecake Factory for more than 13 years, explained it to me. McCormack was part of the company's major expansion in the 1990s, later designing for clients such as MGM Resorts, BJ's Restaurants and Seasons 52.
The surfaces, he said, included real granite and marble, and the walls were hand-rubbed, creating a unique finish. The murals were made by traveling craftsmen and the lamps were custom made. All of these details were meant to make the place feel special to the guests who were going to a specific destination and not just another restaurant.
"We knew we were successful when we heard people came to the restaurant for special occasions: graduation dinners, birthdays, anniversaries," he told me.
As you would expect from a “special occasion” venue, the Cheesecake Factory is very popular. According to National Restaurant News, a US trade publication covering customer trends, consumers (Millennialsin particular) regularly count the Cheesecake Factory among thethe best restaurant chains, as well ashave the best environmentand theTop quality food. A triple threat restaurant chain if there ever was one.
But when you ask people what exactly they love about the Cheesecake Factory, aside from the seemingly universal appreciation for whole grain bread, the results are a bit more mixed. According to a highly unofficial poll of Cheesecake Factory enthusiasts I know, a common refrain wasn't a specific dish, but the atmosphere the Cheesecake Factory offered, which is something of a simplistic meal accessible to all ages , especially for children. (Also important: variety, but more on that in a moment.)
"I thought it was the pinnacle of fine dining in high school," one person told me. "A fun gift that wasn't too fancy," said another; "Not that expensive compared to most fine restaurants," said a third.
"I mean, Cheesecake Factory is the Michelin three-star chain restaurant," pastry chef and Food Network star.zac joventold me.
Young first encountered the Cheesecake Factory as a teenager in Newton, Massachusetts, at the "fancy mall" brought there by a group of friends carrying Prada handbags. I knew it was going to be a luxurious experience. Girls with Prada bags only eat at places that value their food as much as Prada bags. Almost everyone I spoke to told me that cheesecake factories, like tricky plants in good soil, only appear in "fancy" malls.
There are restaurants that have better food than the Cheesecake Factory. Many have better drinks. And yes, some have better cheesecakes. But it seems like there aren't many restaurants that can top the Cheesecake Factory.
“The Cheesecake Factory saw tremendous expansion in the '90s when millennials started finding them as kids. It allowed the brand to connect to a deeply nostalgic time in millennial life,” Hillary Dixler Canavan, restaurant editor at Eater, told me. His theory as to why the restaurant is having such a hold on Americans is that it's hugely popular with millennials.
For taxonomy purposes, Millennials are now in their late 40s, born between 1981 and 1996. They are thelargest generation in the United States, make up the majority of the labor force and are heavy consumers. Their desires drive the culture and determine the way businesses operate and what they sell. In the case of the Cheesecake Factory, millennials' fondness for the restaurant is a key part of its popularity.
The 1990s were economically prosperous for many Americans. Millennials were then teenagers and tweens (before social media and just the beginning of mass internet), and eating out and going to the malls were high points in their social routine.
For a generation that entered the workforce during the 2007 financial crisis, the idea of going to the mall with friends and eating at the Cheesecake Factory is a teenage dream. Call it regression or revisionist history, but sipping bottomless sugary strawberry soda out of giant plastic cups may have been one of those moments when they felt perfectly happy.
McCormack's account agrees with Dixler Canavan's theory of nostalgia. Millennials, who flock to the Cheesecake Factory especially for special occasions, associate it with good feelings. If the restaurant is the place where you spent your parents' anniversary or your own birthday, then it is associated with happiness. Beneath the warm, gossamer-thin filter that nostalgia provides, fans of The Cheesecake Factory — especially those hardened by adulthood shaped by various financial crises, the aftermath of 9/11, climate change, and a pandemic — have a hard time not looking back at the restaurant without nostalgic sentimentality. Going there now isn't necessarily about new experiences; it's about chasing a feeling you've felt there before.
The Cheesecake Factory menu, explained
In my informal survey of Factory fans, it wasn't just the memorabilia that stood out, but the absolutely amazing variety. "It's the last restaurant where our group can't agree on a location," said one respondent, "a food court in a mall with table service."
"They have a very democratic menu," said another, adding that "there's something for everyone at The Cheesecake Factory." At over 20 pages (according to a Cheesecake Factory spokesman, the menus vary slightly by location, which is the Number of pages can change) the menu is legendary, an icon.
And browsing the original 1978 Beverly Hills map at the Cheesecake Factory is like looking at photos of a movie star before she became famous. The characteristic spiral binding is missing, just like the coladas from paradise. Ahi poke nachos would not be invented for decades. I didn't pretend I had something for everyone.
The font (caps and serifs galore) is pretty much the same, but all the elements fit on one page, like a resume. There are only 26 items (with customization options) divided into three sections: Specialties, Salads & Cold Platters, and Sandwich Creations. Three different burgers are in the "Specials" section; They seem more comfortable in "sandwich creations," but I'm not an arbiter of lunch taxonomy.
The expansion, according to the Cheesecake Factoryorigin story,This came about due to owner David Overton's unwillingness to allow another local restaurant to compete. As he told Thrillist in 2018, "I didn't want to have another restaurant open on the same block and take my business away from me," so I started adding whatever anyone wanted to order. The more dishes (Mexican cuisine, different types of pasta) they added to the original 26, the more people responded positively.
Overton told Thrillist in the same interview that had he known more about the industry and how restaurants work, he wouldn't have made the menu so big and extensive. But what he created was the enduring legacy of the Cheesecake Factory.
“Their success rests on the fact that they offer something for everyone. A large group can go there and everyone can find something they like for a reasonable price,” McCormack, a former vice president of design, told me.
The things that everyone likes usually include cheese and carbs. Fettuccine alfredo is the most popular dish on the menu, with over 200,000 orders a month, according to a source with in-depth sales knowledge. Orders for avocado egg rolls are around 140,000 over the same period, and orders for fried macaroni and cheese are around 126,000.
"Sometimes people are looking for creativity, and sometimes they just want something delicious that isn't so intimidating," said Chef Brandon Cook, executive chef for culinary research and development (aka one of the chefs in the kitchen). .Cheesecake Factory test). "And when you have a great fettuccine alfredo and our guests tell us they love our version, we love it."
Although some foods have been on the list for over 30 years, the menu changes. Items are swapped in and out every six months. Cook was shy about what happened to my favorite dish from my youth, fried shrimp crumble (he offered the admittedly similar fried shrimp dish as an alternative), but explained that getting a new item on the menu is a long process. .
The Cheesecake Factory still takes inspiration from other restaurants, even from haute cuisine or modern cuisine. Cook explained to me that the restaurant's hugely popular fried macaroni and cheese balls were a nod and homage to French chef Alain Ducasse. "He's a big fan of the Cheesecake Factory," Cook told me.
for your free timespoon restaurant concept,Ducasse created a macaroni and cheese terrine. Cook and his team loved it not just because of its taste, but because "it was so pretty." But they understood that because it was so complex and how the guests would fare, they couldn't just imitate it. Macaroni and cheese, Cook said, isn't even on the menu right now. However, through extensive trial and error, they were able to replicate it with a Cheesecake Factory twist.
“We baked and it was super creamy. It was amazing, but we didn't get a chance to reheat it," Cook told me. “We made these balls out of necessity and breaded and fried them because we had no other way to reheat them. When it first started on the menu it was the last on sale. And now it ranks second in the appetizer category behind Avocado Egg Rolls.”
Cook's vast and adventurous culinary knowledge (he spends every morning reading trend reports and scanning Instagram to stay up to date) and the idea that the Cheesecake Factory is so popular because it's built on nostalgia and a familiar combination of carbs based feel like two different things. One pushes the restaurant forward and the other demands that the restaurant stay the same. But in reality they are much closer than it seems.
"I hope people think of us as trying to put everything America wants to eat on our menu," Cook told me. “A lot of other restaurant businesses are run by marketing departments, purchasing departments, and those are all necessary departments. But we hunt delicacies."
The idea of "chasing the deliciousness" sounds about as sweet as a fried mac-and-cheese ball, but it also makes sense. Joy is neither logical nor intelligent; doesn't follow any rule book. Deliciousness can even be silly.
The Cheesecake Factory is wonderful
Lift the hood of the Cheesecake Factory and you'll see howCheesecake factory workersI'm happy to tell you, food that doesn't come out of the bottle or just throw it in the microwave.
The proteins, the sauces, the veggies, the dressings that accompany their gigantic salads, the chicken marsala and the mushrooms are all being cooked right now. If there's one part of the Cheesecake Factory that resembles an industrial machine, it's the many stations and line cooks required to prepare handcrafted food for each meal. Ironically, these are just foods that aren't freshly cookedcheesecake and baked goods; They are made and shipped in an external bakery.
“Their quality, execution and consistency across the country is always the same. And that's a compliment! It's impeccable," says Young, Food Network star and pastry chef. "The sauces, the dressings, everything is homemade. You don't get that level of consistency anywhere else."
Sheer work is something Cook, the current Test Chef, is intimately familiar with. When he started at The Cheesecake Factory in February 2000, he was a line chef. On his first day on the job, he said, he received a "two-inch" thick recipe book, a tome he assumed was meant for the entire restaurant. It would be a daunting task to memorize, but doable. To Cook's chagrin, it was just the recipe book for his special unit, the pan dish station.
He trained for three weeks before being allowed to cook.
"Only my station had five cooks who could work with only 16 burners," Cook said of his first experience on the line. "It was a guy who called the guests and set the dishes. There was one guy who finished and garnished all the dishes and three guys just cooked. That was just one season."
Acting in this complicated symphony was daunting for Cook. Based on previous experiences at a Boston restaurant near Fenway Park, he figured he was used to the volume. When the Red Sox were playing, this fever would send the kitchen into a frenzy. But it still didn't prepare him for the greatness of the Cheesecake Factory. The fridge, he said, "was like Oz."
Efficiency combined with the large number of employees allows the restaurant to present a menu that includes a section containing “Appetizer Salads”, “Appetizers” and “Small dishes and snacks”, a section completely different from the section different, the "salads". , flatbread pizza and lunch." Here's how to prepare a menu that has yellowfin tuna on crispy rice sharing a section with a quesadilla and fried macaroni and cheese.
To say that making things from scratch is unusual in restaurant culture, especially chain restaurant culture, is an understatement. Squeezing ranch dressing out of a bottle or opening a bag of soup and reheating it is much easier, cheaper, and quicker than doing it yourself. With every freshly prepared dish there is also the risk of ruining a dish and thus dissatisfied guests.
"Think of it like a factory: the more touchpoints you have, the more opportunities you have to mess things up," Young told me. "Even for training as a line chef there is a lot of time."
With all of these potential sources of error, it's no joke to change this iconic wide menu. Dishes have to be reproducible over and over again, so Cook and his team have to be careful with the ingredients. “Since new items aren't just about opening a bag or opening a box or just figuring out this or that, we have to put a lot of emphasis on training and making our staff feel comfortable preparing the dish beforehand we offer it on the menu.”
It's not just that the Cheesecake Factory cooks homemade meals for guests every day from their menu of over 250 items, which in itself is a daunting task. But it also replicates it over and over again, year after year, in more than 200 restaurants.
"I have a deep love for chain restaurants, but cheesecake is the pinnacle. And the more experience I have in the hospitality industry, the more it amazes me that they can deliver day in and day out,” added Young.
Common sense for restaurant success is actually the opposite of everything the Cheesecake Factory does. Minimize work, minimize ingredients, minimize everything. Restaurants are expensive to run, and cutting down surplus helps them survive. Food service is all about smaller margins and the usual refrain (which should be familiar to anyone who's seen an episode ofnightmares in the kitchen) should simplify everything.
The company's mammoth menu, commitment to home-cooking, and close association with a sumptuous personal dining experience almost became its undoing in the first year of the pandemic. Like many restaurants, the Cheesecake Factory was incredibly affected when people were not allowed to eat in the restaurants. The Cheesecake Factory was shut down41,000 of its hourly workersin March 2020. In the same year, theSEC loaded and donewith the company over "misleading disclosures" about how it didn't admit to losing $6 million in cash a week during the pandemic.
The company's salvation was that it focused on delivery, turned its highly skilled servers into cashiers, and so on.In a securities presentation in August, said it had reinstated "the majority" of furloughed employees.
Last July, the companyreported record sales,$769 million in Q2 2021 andimproved on itat $832.6 million in the second quarter of 2022. It's hard to imagine the company saying it could have been any higher had it not been tempered by inflation and a lack of consumer spending.
“It totally defies the logic of the restaurant. And that's not to say that everything they do is completely unique, it's that they do all of these things at the same time," Dixler Canavan, editor of Eater, told me. "And I think the fact that it worked for them suggests they cracked the code."
The Cheesecake Factory breaks the rules in ways most of us wouldn't believe. It's practically comical: This thing that shouldn't exist, especially in a notoriously unforgiving industry, kind of exists. Better, fancier, more consistent restaurants have bitten the dust, but this mall-girl-approved Byzantine extravaganza with a pseudo-industrial name just keeps going. At The Cheesecake Factory, "something for everyone" doesn't just mean a hilariously exhaustive menu served amid America's most chaotic mix of high-low aesthetics; it also means a homemade blend of comfort, nostalgia and deliciousness that can't help but work.
yes i give $120/Year
yes i give $120/Year
Fresh Strawberry Cheesecake - $9.95
According to The Cheesecake Factory, this has been the most popular cheesecake on its menu for over 40 years. The simple dish consisted of a thick slice of the restaurant's Original Cheesecake topped with glazed strawberries.
We decorate the plate with candy confetti and place a candle on top. Or, if you didn't save room for dessert, we offer a complimentary birthday sundae with a tiny “scoopette” of vanilla ice cream, fudge, and top it with a crown of whipped cream, confetti pieces and a candle.What is the new flavor Cheesecake Factory? ›
The new flavor, the Classic Basque Cheesecake, is a crustless cake with a "burnt top and ultra-creamy, custard-like center with sweet and caramelized notes." The Cheesecake Factory will add its own spin with berries and whipped cream.Is brown bread at Cheesecake Factory free? ›
Cheesecake Factory's “Brown Bread” is famous for a reason.
The restaurant gives you a complimentary bread basket with brown and white bread, but we all know which one we're truly here for. The brown bread is super soft and topped with oats for a little crunch.
- Orange Chicken.
- Spicy Crispy Chicken Sandwich.
- Godiva Chocolate Brownie Sundae.
- Celebration Cheesecake.
- Bacon-Bacon Burger.
- Crusted Chicken Romano.
- Sweet Corn Tamale Cakes.
- Flatbread Pizza.
* The Cheesecake Factory will also introduce its newest flavor on National Cheesecake Day – Classic Basque Cheesecake. Created in San Sebastian Spain more than 30 years ago, Basque cheesecake is a very unique, crustless cheesecake with a burnt top and an ultra-creamy, custard-like center, and sweet caramelized notes.How do you get the $20 deal at the Cheesecake Factory? ›
The dessert-heavy restaurant chain's latest promo, which kicks off Monday, June 29, and runs through Sunday, July 5, will get you seven menu items for $20 when you order for delivery, takeout, or curbside pickups -- via DoorDash or The Cheesecake Factory website.Does Cheesecake Factory have free refills? ›
Soft Drinks. As Always, Refills Are Complimentary.Can you ask for more bread at Cheesecake Factory? ›
Upgrade your club sandwiches; ask for the Cheesecake Factory brown bread. The same brown bread that comes in the breadbasket can replace the regular bread on your sandwiches for no extra charge, and it's a game-changer.Can you split meals at Cheesecake Factory? ›
A couple could nosh on a couple appetizers and a single entree and feel more than satisfied. And Cheesecake, unlike some other restaurants, doesn't charge a table for an extra plate to split portions.
Every day before 5 p.m., you can order lunch-sized pastas, salads, chicken dishes, and salmon dishes. They're smaller and cheaper than the full-sized portions.What is the most popular chicken dish at Cheesecake Factory? ›
This creamy Chicken Madeira is one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!What is the best cocktail at Cheesecake Factory? ›
The Strawberry Margarita, Mai Tai, and Pink Pina Colada are three of the best cocktails at the cheesecake factory. Strawberry Daiquiri, Pia Colada, and Cappuccino Martini are just a few of the most popular cocktails.What was The Golden Girls favorite cheesecake? ›
The Golden Girls Cheesecake - Double Fudge Amaretto Cheesecake.What does Drake order at cheesecake Factory? ›
Knowing Drake, it could be that working on the video late at night and repeating the line about the Cheesecake Factory over and over might have also just left him starving for a perfect meal of their chicken pot stickers, Thai lettuce rolls, and Oreo dream cheesecake.What does the best cheesecake taste like? ›
The basic cheesecake is vanilla flavoured. It has a slightly sour and tangy but mostly sweet taste to it. Cream cheese naturally has a tangy taste, but varieties like the New York cheesecake have sour cream in the recipe. This adds an extra sour flavour to the pastry.Does The Cheesecake Factory put MSG in their food? ›
While their Cheese Cake is good, their regular menu food contains MSG which is a flavor enhancer but also many people are allergic to it.Is Cheesecake Factory food fresh or frozen? ›
They're made in a central, corporate-run kitchen and then frozen to be shipped to locations all over. "They take about an hour to two to defrost," one Redditor explained. "They leave them in the showcase all day so they are defrosting and staying chilled. Still taste amazing!" We have to agree.What does water bath Do cheesecake? ›
A water bath is a pan of heated water that surrounds the pan with your cheesecake. It acts as a buffer for heat so your custard bakes gently and evenly. If you want to be cheffy about it you can call a water bath a bain-marie.Do cheesecake employees get free food? ›
Every employee had the option to get a free shift meal when they worked, however, when I worked there, you could only order from a limited menu.
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In a statement on the lawsuit, a Cheesecake Factory representative told BuzzFeed News that its gratuity recommendations are "suggestions only" and "guests are free to tip as they please." Thanks for signing up!What drinks are free refills at Cheesecake Factory? ›
The Cheesecake Factory menu features full dinners, pizza, and numerous other dishes, and, of course, free refills on soft drinks such as Coke, Diet Coke, Coke Zero, Barq's Root Beer, and Dr Pepper.Why are there free refills? ›
Due to the extremely low cost of fountain soft drinks (especially the beverage itself, not including the cost of the cup, lid and straw), often offering a profit margin of 80-82%, establishments tend to offer free refills as a sales gimmick.What kind of coffee does Cheesecake Factory serve? ›
Centurion Coffee (Cheesecake Factory Bakery)How many sandwiches do you allow per person? ›
As a general rule, ordering 1.5 sandwiches per person is the perfect number. If you're ordering a salad or an accompanying platter, 1 sandwich per person is the preferred portion size.Does Cheesecake Factory still give free bread? ›
The towering, ganache-dripping, caramel-drizzled cheesecakes at Cheesecake Factory may get all the attention, but true CF devotees know there's a second reason to hit up the chain for dinner: the free bread it serves with every meal.What does GF upon request mean at Cheesecake Factory? ›
Remember, the dishes are “gluten-free upon request.” This doesn't mean the dish is gluten free; it means it can be made gluten free. There is a difference. Ask for a slice of cheesecake from the back.Can you have lunch instead of dinner on half board? ›
Half board includes two meals. One of them is breakfast. The other is lunch or dinner. Dinner is most common, but many hotels are flexible if guests ask to switch to a midday meal.Do Cheesecake Factory servers keep their tips? ›
No, you work for your own tips unless you are a bartender or busser.
Experts recommend waiting about three-five hours between meals. The wait time between meals should be between three and five hours, according to Dr. Edward Bitok, DrPH, MS, RDN, assistant professor, Department of Nutrition & Dietetics at the LLU School of Allied Health Professions.Does Cheesecake Factory bread cost money? ›
The bread will be available in a few varieties: "heat and serve" dinner rolls (eight-pack for $3), mini baguettes (two-pack for $3), and ready-to-eat sandwich loaves ($4).What is the brown bread called? ›
In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread.What is the brown bread at Cheesecake Factory made of? ›
We took a look at the package and found a mixture of enriched flours like wheat, whole wheat, and malted barley forming the base, plus rye flakes, molasses, brown sugar, and caramel coloring (to give it that extra-dark “health look”). It's even got wheat bran in it.Does cheesecake need to sit out before serving? ›
Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating, to ensure the perfect velvety smooth texture.Should cheesecake sit out before serving? ›
Second, cheesecakes absolutely taste best at room temperature, so after chilling let it stand at room temperature for 20 to 30 minutes before serving. 2.How can you tell if the center of a cheesecake is set? ›
Method 1: Give it a Jiggle
The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say? Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done.
New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.Is mascarpone or Philadelphia cheesecake better? ›
The best option according to me is Mascarpone Cheese. It has the right texture, firmer texture, rich flavor, and less water content, its a spreadable cheese, easily available making it a versatile ingredient to be used in baking recipes, especially cheesecake.Is cheesecake better baked or not baked? ›
The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.
This creamy Chicken Madeira is one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!What is the world's most favorite cake? ›
Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.Does Cheesecake Factory bake their cheesecakes? ›
They aren't made in-house. In case the name didn't give it away, Cheesecake Factory desserts aren't exactly baked mom-and-pop style. All of the decadent cheesecakes are put together by baking teams in Calabasas Hills, California, and Rocky Mount, North Carolina, before being frozen and shipped all over the country.Can I use cottage cheese instead of cream cheese for cheesecake? ›
The purpose of my post is to answer this question as a confectioner who often uses cottage cheese in desserts. The answer is clearly yes, you can use cottage cheese instead of cream cheese for making cheesecake. I regularly make both baked and non-baked cheese cakes with cottage cheese.Can I use ricotta instead of cream cheese in a cheesecake? ›
You can also substitute in a high-quality ricotta cheese for cream cheese, though it will be firmer and with a more grainy texture. Ricotta will be better than mascarpone if you're looking for a baked goods-friendly cream cheese substitute.