Unfortunately I lost the recipe so I am kind of having to make do. It's a crisis situation for me because the recipe is no longer online so I hope it works!
Do you know how to make milk caramel? You take 2 cans of condensed milk and put them in a pan of water and boil for 4-6 hours. Make sure the cans are always covered by water.
I'm adding milk caramel to this recipe and not using lemon - it's the CF recipe:
Cheesecake Factory Cheesecake
Notes:
This cheesecake is based from the one that you can purchse from Sam's Wholesale Club. You will find the nut crust quite unusual.
Ingredients:
1/4 C. Finely Chopped Pecans
1/4 C. Finely Chopped Almonds
1/4 C. Finely Chopped Walnuts
3/4 C. Finely Chopped Vanilla Wafers
2 Tbsp. Melted Butter
9" Springpan (coat lightly with butter)
Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
All above ingredients should be at room temperature before your begin.
Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
