Cheesecake Factory Recipes

Many people who know me know that I LOVE The Cheesecake Factory.  This obsession started in college when we would go there for just about any occasion including, out of town guests, birthdays, girls night out etc. etc.  3 of my favs are the Chicken Artichoke Soup (special only surved on certian days), Avacado Egg Rolls, Miso Salmon and the Banana Cream Cheesecake.

Found the recipes after some serious searching and plan to try them ASAP! Thought I'd share the wealth :)

**Please note these may not be exact but are the closest I've found so far**

Avacado Egg Rolls:

Dipping Sauce
3 -4 teaspoons White Vinegar 
1 teaspoon balsamic vinegar 
1/2 teaspoon tamarind pulp
1/2 cup honey 
1 pinch powdered saffron 
1/2 cup chopped cashews
2/3 cup fresh cilantro 
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin  
1/2 cup olive oil

Egg Roll

• 6 large avocado, diced
• 3/4 cup sun-dried tomatoes packed in oil, chopped
• 6 tablespoon minced red onion
• 3 teaspoon fresh cilantro,  chopped
• 1 ts salt
• 18 egg roll wraps

Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute. Stir until tamarind is dissolved. In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin. Pour mixture into a bowl and stir in oil. Refrigerate until ready to use. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with water, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags or napkins.

Chicken Artichoke Soup

Ingredients:

• 4 medium fresh artichokes
• Juice of 1 lemon
• 2 cups water
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 medium russet potato, diced
• 1 small carrot, diced
• 1 small onion, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/2 pound (about 2 cups) cooked chicken, torn into bite-sized pieces
• 1 cup heavy cream
• 4 Tablespoons grated fresh Parmesan or Romano cheese
• Kosher salt and freshly ground black pepper to taste
• Croutons for garnish, optional :)

Preparation:

Place artichokes in a steamer tray in a large stockpot with the water. Squeeze the lemon juice over the top of the artichokes. Cover and steam until tender, 30 to 45 minutes, depending on size. Remove artichokes, reserving the liquid, and let cool until you can handle them.

Scrape the flesh from the bottom of each artichoke leaf into a stockpot. Add the reserved cooking liquid. Discard the fuzzy choke from the bottoms of the artichokes and chop the hearts. Add to the stockpot along with the chicken broth, wine, potatoes, carrots, onion, celery, garlic, bay leaves, and oregano.

Boil the soup, uncovered, about 15 minutes, until vegetables are tender. Remove and discard bay leaves.

Puree vegetables, with their liquid in a blender
Return artichoke puree to the stockpot. Stir in chicken, cream, and Parmesan cheese. Bring back to a low simmer, stirring constantly until heated.

Serve creamy artichoke chicken soup with croutons sprinkled on top.

Cheesecake Factory Herb Crusted Salmon

• 4 (5 ounce) salmon fillets
• 5 tablespoons fresh lemon juice, divided
• ¾ teaspoon lemon pepper
• 10 tablespoons butter, divided
• 1 shallot, minced
• 1 tablespoon white wine vinegar
• 5 tablespoons white wine, divided
• ½ cup heavy cream
• ½ cup milk
• 1 teaspoon parsley
• 1 teaspoon dried thyme
• salt and white pepper to taste

Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with lemon pepper. Cover, and allow to stand 10 to 15 minutes.

Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and ¼ cup wine. Simmer until reduced by at least ½. Stir in cream and milk. Season with parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in ¼ cup butter. Set aside and keep warm.

Heat remaining ¼ cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

Cheesecake Factory Banana Cream Cheesecake 20 vanilla sandwich cookies 1/4 cup margarine, melted 24 ounces cream cheese, softened 2/3 cup granulated sugar 2 tablespoons cornstarch 3 eggs 3/4 cup mashed bananas (about 2) 1/2 cup whipping cream 2 teaspoons vanilla extract Preheat oven to 350 degrees F. Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight. Allow cheesecake to stand at room temperature 15 minutes before serving.

recipes adapted from

{Avacado Egg Rolls,  Chicken Artichoke Soup, Miso Salmon, Banana Cream Cheesecake}