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Cheesecake Factory

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    Pear vodka and pear nectar combine for big pear flavor in this refreshing martini hack from The Factory. If you can't find Torani passion fruit syrup, use passion fruit juice. And be sure to chill the glass with ice and a little water before mixing.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd WIlbur.

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    Score: 5.00. Votes: 8

    Menu Description:  "Chunks of Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro Deep Fried in a Crisp Chinese Wrapper."

    In 1995, Forbes Magazine named The Cheesecake Factory in its list of the 200 best small companies in America. At more than 90 stores now, The Cheesecake Factory plans to continue growing at a rate of about 11 new restaurants per year, and still does not franchise.

    The Avocado Eggrolls are one of the most popular appetizers on the menu at the Cheesecake Factory, and it's not hard to see why. The combination of avocado, sun-dried tomatoes, and the cilantro-tamarind sauce makes this one of the tastiest appetizers I've had at any restaurant chain. The trickiest part might be finding the tamarind pulp at your market. It's a brown, sticky pulp that looks like pureed prunes, and can be found in the spice section or near the ethnic foods—or try a Middle Eastern market. The pulp sometimes contains the large seeds of the fruit, so be sure to remove them before measuring. If you can't find the tamarind paste, you can get by substituting smashed raisins or prunes.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: “Banana Cream Cheesecake Topped with Bavarian Cream and Fresh Sliced Bananas.”

    I’ve learned a lot about cheesecakes over the last couple decades in the process of duplicating a variety of popular versions for the Top Secret Recipes cookbooks, and I’ve made a lot of mistakes. But the biggest secret I’ve discovered for baking picture-perfect cheesecakes is using a water bath. By baking the cheesecake in a pan filled with just a little water you add moisture to the oven, thereby allowing the top of the cheesecake to expand as it cooks without developing what will look like an aerial view of the San Andreas Fault. If you don’t over mix your filling and use a water bath, you’ll bake a restaurant-quality cheesecake every time. You also need to have a good recipe of course, and this one here is great if you like banana cream pie. It’s quickly become a top choice at the restaurant chain because of the banana flavor hidden in each layer. And everyone knows that Nilla Wafers go great with bananas, so these ground-up cookies make the perfect crust.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "A spicy Thai dish with the flavors of curry, peanut, chili, and coconut. Sauteed with vegetables and served over rice."

    This dish ranks very high among the most frequent entree clone requests from this growing chain's huge menu, and anyone who is a fan of Thai dishes falls in love with it. I dig recipes that include scratch sauces that can be used with other dishes. The curry and peanut sauces here are good like that. They can, for example, be used to sauce up grilled skewers of chicken or other meats, or as a flavorful drizzle onto lettuce wraps. But even though I've included the peanut sauce recipe from scratch here, you can take the quick route and save a little prep time by picking up a pre-made sauce found near the other Asian foods in the market. Since the sauce is used sparingly in a drizzle over the top of this dish it won't make a big difference which way you go. This recipe produces two Cheesecake Factory-size servings—which is another way of saying "huge." If your diners aren't prepared to process the gargantuan gastronomy and you're all out of doggie bags, you can easily split this recipe into four more sensible portions. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Menu Description: "Grilled Bread Topped with Fresh Chopped Tomato, Red Onion, Garlic, Basil and Olive Oil."

    In 1972, Oscar and Evelyn Overton moved from Detroit to Los Angeles to build a wholesale bakery that would sell cheesecakes and other high-quality desserts to local restaurants. Business was a booming success, but some restaurants balked at the high prices the bakery was charging for its desserts. So, in 1978, the couple's son David decided to open a restaurant of his own—the first Cheesecake Factory restaurant—in posh Beverly Hills. The restaurant was an immediate success and soon David started an expansion of the concept. Sure, the current total of 20 restaurants doesn't seem like a lot, but his handful of stores earns the chain more than $100 million in business each year. That's more than some chains with four times the number of outlets rake in. 

    Bruschetta is one of the top-selling appetizers at the restaurant chain. Bruschetta is toasted bread flavored with garlic and olive oil, broiled until crispy, and then arranged around a pile of tomato-basil salad in vinaigrette. This salad is scooped onto the bruschetta, and then you open wide. This version makes five slices just like the dish served at the restaurant, but the recipe can be easily doubled. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.
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    Score: 4.75. Votes: 4

    Menu Description: "Our most popular dish! Shrimp and Chicken Sauteed with Onions, Peppers and Tomatoes in a Very Spicy Cajun Sauce. All on top of Fresh Fettuccine."

    The Cheesecake Factory's founder, David Overton, says it was his unfamiliarity with the restaurant business that contributed to the company's success. In an interview with Nation's Restaurant News David says, "We did not know anything about running restaurants. We just knew that people valued fresh foods. In some ways our naivete helped us because we didn't know what you are not supposed to do."

    I think we all know it helps to serve good food and that's an area in which the Cheesecake Factory excels. The pastas and salads top the list of big sellers, but it's the Cajun Jambalaya Pasta that holds the pole position, according to the menu description of this dish. Jambalaya is a spicy Creole dish that usually combines a variety of ingredients including tomatoes, onions, peppers, and some type of meat with rice. Rather than the traditional rice, the Cheesecake Factory has designed its version to include two types of fettuccine—an attractive mix of standard white noodles and spinach-flavored noodles. 

    This recipe makes 2 huge portions, like those served in the restaurant. It's probably enough food for a family of four.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.50. Votes: 6

    Menu Description: "Our most popular chicken dish! Sauteed chicken breast topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom madeira sauce. Served with mashed potatoes."

    What makes this Cheesecake Factory's "most popular chicken dish" is the sweet madeira wine reduction sauce spooned over the top. Man, I could slurp that stuff straight from a glass. It's that good. And—get this—it's easy. Even though the real stuff appears to include veal stock, we can concoct a great knockoff using canned beef stock. Get sliced mozzarella cheese from your deli section and be sure to pound the chicken breasts very thin using plastic wrap to cover each one before you get medieval on it. Also, in typical Cheesecake Factory style, their entree is huge, including two chicken fillets and a giant pile of mashed potatoes on the side. This recipe makes a total of four chicken fillets, which divides into two servings if you're at the restaurant. At home though, this is probably the perfect amount for a tribe of four.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.00. Votes: 4

    Filled with carrots, onions, garlic, bell peppers, and herbs—this is definitely one of the tastiest meatloaves I've cloned so far, and it's one of Cheesecake Factory's signature dishes. While most meatloaf creations are coated with a tomato-based sauce, such as ketchup or barbecue sauce, this one is doused with rich mushroom gravy, and then topped with a pile of caramelized onions (those secret formulas are included here as well). This recipe will yield exactly three ginormous dinner-size portions—that's three thick slices of meatloaf at the restaurant. But you could easily fill the bellies of four or more famished folks with more reasonable serving sizes.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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