The Cheesecake Factory Lemon Ricotta Pancakes

Ingredients:
1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

Procedures:
Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined.  Set aside.

Pour the buttermilk into another mixing bowl.  Add the eggs, vanilla and oil into the bowl.

Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk.  Using a wire whisk, gently stir the ingredients together until evenly combined.

Add the flour mix into the bowl with the buttermilk and ricotta cheese.  Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not
over mix the batter.

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6" in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Makes: 8 Pancakes

Source: The Cheesecake Factory

The Cheesecake Factory Shrimp Creole

Ingredients:
1 Tbl. Vegetable Oil
4 oz. Red and Yellow Peppers, diced 1/2"
2 oz. Yellow Onions, diced 1/4"
1 oz. Celery, minced
1/2 oz. Green Bell Peppers, 1/4"chopped
2 tsp. Garlic, minced
10 oz. Shrimp (medium), deveined, tail-off
1 tsp. Cajun Spice Blend
2 tsp. Rice Flour
4 oz. Roma Tomatoes, peeled, seeded, diced 1/2"
8 oz. Spicy Broth
4 oz. Tasso Sauce (optional)
1 oz. Green Onions, chopped 1/4"
8 oz. Steamed White Rice
2 tsp. Parsley, fresh, chopped

Procedures:
Place the shrimp into a small mixing bowl.  Sprinkle the blackening spice and rice flour over the shrimp, tossing together until the shrimp are evenly coated with the spicy flour.  Cover the bowl and
set aside under refrigeration until needed.

Heat the vegetable oil in a non-stick sauté pan set over medium-high heat. Add the vegetables into the pan and cook until the vegetables are tender and well caramelized.

Add the garlic to the pan, stirring quickly to avoid burning.  Add the shrimp and tomatoes into the pan.  Stir the ingredients together until evenly combined.

Ladle the spicy broth and tasso sauce into the pan, gently stirring and tossing to incorporate. Continue to cook for approximately 2 minutes or until the sauce has thickened slightly and all of the
ingredients are heated through. Toss together once or twice while cooking so that all of the ingredients cook evenly.

Add the green onions into the pan, stirring gently together until evenly combined.  Continue to cook the ingredients for another 5-10 seconds or until the shrimp are done.

Pour the shrimp creole into the serving bowls.   Place the white rice into the center area of the bowl on top of the shrimp creole.

Garnish each bowl of shrimp creole with a sprinkle of chopped parsley.

Serves: 2 person

Source: The Cheesecake Factory

The Cheesecake Factory French Toast Napoleon

Ingredients:
2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated

Procedures:
Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.

Drizzle melted butter onto a pancake grill or large sauté pan. Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).

When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.

Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate. Serve warm maple syrup on the side. Bon appétit.

---------------------------------------------------------------------------------
French Toast Batter:

4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon

Put all ingredients into a blender and blend together for a few seconds or until smooth.

Serves 2

Cheesecake Factory White Chicken Chili

Ingredients:
1/2 cup Canola Oil
4 pounds Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish

Procedures:
Heat canola oil in large sauté or braising pan.

Combine chicken and spices in mixing bowl.

Lightly brown the chicken cooking until about 3/4 done. Remove chicken and set aside.

Heat additional oil and butter in pan. Sauté onions until translucent.

Add the garlic and cook for 30 seconds.

Add the poblanos and green chilis.

Add the flour, stir to incorporate, and cook for 2 minutes.

Add the chicken stock a little at a time, and slowly whip out the lumps.

Add the salsa verde, chili garlic paste, and chipotle tabasco.

Allow to come back to a simmer and add the chicken back into the pan.

Simmer for 5 minutes and add the cream and white beans stir to incorporate.

Serve and garnish with rice and with pico de gallo and green onions.

Serves 4

Cheesecake Factory - Hershey's Chocolate Bar Cheesecake

Ingredients:
Cheesecake Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

2 cups Hershey's Milk Chocolate Chips

To prepare the cheesecake:

Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.

Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 10-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

Spread a layer of frosting on top of one chocolate cake.

Using edges of foil as handles, remove cheesecake from pan and peel away foil.  Carefully layer the cheesecake on top of the frosted cake.  If the cheesecake becomes hard to work with, you can place
in the freezer for 20-30 minutes.

Spread some chocolate frosting on top of the cheesecake layer.

Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey's chocolate chips.


Makes 1 (10-inch) cheesecake.

Cheesecake Factory’s Avocado Eggrolls

Ingredients:
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

Procedures:
Dipping Sauce
1. Combine vinegars, honey, tamarind 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.

The Cheesecake Factory's Bang-Bang Chicken & Shrimp

 Ingredients:
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


Procedure:
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.

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.

Return the chicken to skillet, cover and simmer for 10 minutes or until the chicken is heated through; remove to platter and keep warm.

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.

Cook and divide rice; evenly divide the chicken and shrimp among 4 plates. Top with sauce and garnish with scallion.

Serves 4

Cheesecake Factory's Louisiana Chicken Pasta

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

Procedure:
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