fried mac and cheese cheesecake factory recipe

This Cheesecake Factory original cheesecake recipe is so easy, even a 2-year old can make it. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle. You'll start the oven very hot for just a short time, then crank it down to finish. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. restaurant chain.īaking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. Today the chain has over 87 stores across the country and consistently ranks number one on the list of highest-grossing single stores for a U.S. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. It has not been tested for home use.Menu Description: 'Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust.

This recipe was provided by a chef, restaurant or culinary professional. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Heat the oil in a deep-fat fryer to 350 degrees F. Put the balls back into the freezer until you are ready to fry. Dip the frozen balls into the egg wash then into the bread crumbs. Remove the mac and cheese balls from the freezer. Put the bread crumbs into another shallow bowl. Freeze the balls overnight.īeat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Cook until the sauce thickens, about 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps.

Sprinkle the flour into the butter and stir it with a whisk. In a saucepan, melt the butter over medium heat. Drain and rinse with cold water to stop the cooking. Cook the macaroni according to package instructions.

Fried mac and cheese cheesecake factory recipe