the Cheesecake factory

well as it says on the title, this is the way to make cheesecake. I have tried it and found it quite successful except that I forgot to convert Ferhenheit into Celsius which burnt the whole top up but my neighbor ate the whole top cuz she told me it doesnt taste burnt and it was actually quite good.

So here's what I put in the "batter" to make the cake:
Ingredients:

Crust:
just crushed digestive cookies and melted butter, really depends on how thick you want the crust

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream (I think this is the secret to the sourness. so if you like it more sour, add more of this)
1/4 cup flour (and this is the fluffiness. the more flour, the softer. the flour also makes it more Japanese styled cheesecake if you have tasted a piece.)
 
1. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

2. Add the sugar a little at a time and continue beating until creamy.

3. Add one egg at a time and beat after each egg.

3. Add flour, vanilla and lemon juice, mix well.

4. Add the sour cream and beat well.

5. Pour cream cheese mixture into the springform pan.

6. Place on the top rack in the middle of a 325(F) degrees preheated oven for one hour and 15 minutes.

7. When time is up, prop open oven door and leave in oven for one hour.

9. Remove from oven and let cool then refrigerate for 24 hours.

10. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.