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Dolly Madison Buttercrumb Cinnamon Low-Fat copycat recipe by Todd Wilbur

Dolly Madison Cinnamon Buttercrumb Cakes Low-Fat

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When Interstate Brands started the Dolly Madison line of baked goods that has today become the convenience store leader, it was known as Interstate Bakeries. Roy Nafziger started the bakery in 1927, and he could only have dreamed that one day his company would ring up more than one billion dollars in sales. One item that contributes to those impressive sales figures are these little brown sugar/cinnamon-topped cakes, which have become a popular addition to the Dolly Madison line of baked goods since the late eighties.

We can easily create a low-fat home clone of the real thing with only seven ingredients, thanks to white cake mix that can be found in practically all stores. Notice that the cake mix is not a reduced-fat variety. That's not necessary for the recipe to produce little cakes that taste just like the real thing, but still have less than one-third the fat. And even though the original is sort of square-shaped, we'll use a couple of 12-cup muffin pans to simplify the process. The shape will be different, but the flavor will be right on.

Check out my recipe for Dolly Madison Zingers here

Nutrition Facts
Serving size–1 cake
Total servings–24
Calories per serving–111 (Original–170)
Fat per serving–1.7g (Original–6g)

Source: Top Secret Recipes Lite by Todd Wilbur.

Get This

_main
  • 1 15.25-ounce box white cake mix
  • 1 cups water
  • 1/2 cup egg substitute
  • 1 tablespoon Butter Buds Sprinkles
Topping
  • 2/3 cup dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
Do This

1. Preheat the oven to 350 degrees F.

2. Combine the cake mix, water, egg substitute, and Butter Buds in a large bowl and mix with an electric mixer for 2 minutes.

3. Grease the cups of two 12-cup muffin tins (if you only have one, just be sure to clean it well after the first batch). Fill each cup about half full with batter.

4. Combine the ingredients for the topping in a small bowl and mix well.

5. Sprinkle about 2 teaspoons of the topping over the batter in each cup. Use a knife to slightly swirl the topping into the batter.

6. Bake the cakes for 20 to 25 minutes or until light brown on top. Store the cakes in a sealed container after they have cooled to keep them fresh.

Makes 24 cakes.

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    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.38 (votes: 8)
    Olive Garden Breadsticks

    Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.75 (votes: 4)
    BJ's Restaurant and Brewhouse Avocado Egg Rolls

    Menu Description: "Crispy golden wontons wrap a tantalizing blend of avocados, cream cheese, sun-dried tomatoes, red onions, cilantro, pine nuts, chipotle peppers and spices. Served with a sweet tamarind sauce."

    Avocado egg rolls or spring rolls seem to be increasing in popularity as an appetizer at casual chains, but they are a bit more of a high maintenance menu item than, say, southwestern egg rolls, or other spring roll variations. Since avocados are quick to oxidize and turn brown, these rolls must be made and served within a 2 to 12-hour timeframe. Also, cooks must be careful not to over fry the egg rolls or the avocado inside will become too hot, turn brown, and taste pretty gross. So, if you're planning to serve these later in the day, make them in the morning and let them chill out in your fridge until it's time to fry them up. You can also make the tamarind sauce early in the day and park it in the fridge. You'll need a little tamarind paste for this sauce, which can be found at Whole Foods or specialty stores. If you don't want to clone the sauce as served in the restaurant, you can always use your favorite sweet and/or spicy bottled dipping sauces. Creamy southwestern-style dipping sauces are also awesome on these. Enjoy our take on BJ's avocado egg rolls recipe!

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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  • Score: 5.00 (votes: 4)
    Red Robin Red's Homemade Chili

    Menu Description: "Lots of fresh ground beef and red kidney beans with a perfect blend of fresh Poblano & Chipotle peppers and plenty of seasoning. Topped with Cheddar cheese, diced red onions and tortilla strips. Not too hot, but enough flavor to know you ate it."

    Ah yes, nothing like a hot bowl of homemade chili on a cool day. Red Robin serves hot, chunky chili topped with cheddar cheese, onions and crunchy tortilla strips that'll warm your soul. The Top Secret Recipes hack here can be served up the same fashion, or you can use this chili as they do in the restaurant to top homemade nachos or an open-faced chili cheeseburger. If you're one of those who prefer a higher-octane, spicier chili, just use more canned chipotles, or add some of the delicious adobo sauce that's in the can with the chilies. 

    Do you love Red Robin? Find more cool copycat recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Cheeseburger in Paradise BBQ Jerk Ribs

    Menu Description: "Slow-cooked marinated domestic pork ribs lightly seasoned with Jerk spices and basted with BBQ sauce."

    An island taste in the secret jerk paste formula permeates the ribs as they slow cook in low heat. Halfway through cooking the ribs are wrapped in foil to begin a braising process that tenderizes the meat. And for a big finish, the racks are tossed on the grill just before serving then basted with a delicious scratch sauce. Follow the grilling instructions here and you won't lose any meat from your ribs sticking to the barbecue grate. Start by grilling the ribs bony-side-down so that some of the fat from the ribs melts onto your grill. Now when you flip the racks over onto the meaty side the grill is well-lubricated, giving you beautiful grill marks on the good part, and no sticking. And don't freak out about that whole habanero pepper included in the jerk paste. Sure, it may be one of the world's hottest peppers, but the paste goes a long way, and you should only detect a hint of heat on the finished product. If you're a chilihead, go ahead and add more than one. Serve up these babies with a side of my hacked Sweet Potato Chips clone for an authentic CIP experience.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.83 (votes: 6)
    Applebee's Strawberry Cheesecake Dessert Shooter

    Menu Description: "Classic cheesecake, graham cracker crumbs, strawberry sauce and whipped cream make this one to savor."

    Making cheesecake like this means you don't need to crank up your oven and run it for the hour or more that traditional cheesecake recipes require. Since the cheesecake filling is layered into a small glass, you make it ahead of time on your stovetop, which substantially shortens cooking and cooling times. When the filling is chilled, it's spooned into 6-ounce glasses on top of graham cracker crumbs, then thawed sliced strawberries in syrup are spooned on top. After finishing off each dessert with a pile of whipped cream, you get to pass out some spoons, sit back, and enjoy a roomful of "mmmm" and "aww" at your homemade Applebee's Strawberry Cheesecake Dessert Shooter. 

    Find more of your favorite Applebee's recipes here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Applebee's Chocolate Mousse Dessert Shooter

    Menu Description: "Decadent Oreo chunks, chocolate mousse and whipped cream make this a rich and creamy treat."

    After searching for an awesome chocolate mousse to clone, I've finally found inspiration in this new dessert shooter from Applebee's. This is a single serving of thick and rich chocolate mousse that is easy to replicate using half a bag of semi-sweet chocolate chips melted slowly in a double-boiler or in a bowl set over a pan of hot water. To make an authentic Applebee's chocolate mousse shooter copycat recipe, we don't want a mousse that's too fluffy, so we'll stir the egg whites into the melted chocolate rather than folding them in. We'll save the folding for the whipped cream. With a little Godiva chocolate liqueur and some chopped up bits of chocolate that go in there, you'll have a great mousse that is made even better when served in a 6-ounce rocks glass along with Oreo cookie crumbs, chocolate fudge topping, and whipped cream. Make this dessert shooter recipe today!

    Check out more of my Applebee's copycat recipes here. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.95 (votes: 22)
    BJ's Restaurant and Brewhouse Parmesan Crusted Chicken Breast

    Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." 

    This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Not rated yet
    Flemings Prime Steakhouse Wicked Cajun Barbecue Shrimp

    Before diving into a juicy steak, many diners start their meal with this dish, the number one appetizer at Fleming's Prime Steakhouse and Wine Bar. This small Cajun-style scampi appetizer requires four large shrimp, just as in the original dish, but you can bump that up to 6 shrimp for a slightly bigger serving.

    Find more cool copycat recipes for Fleming's signature dishes here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. 

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  • Score: 5.00 (votes: 9)
    Cheesecake Factory Thai Lettuce Wraps

    Menu Description: "Create your own Thai lettuce rolls! Satay chicken strips, carrots, bean sprouts, coconut curry noodles and lettuce leaves with three delicious spicy Thai sauces—peanut, sweet red chili and tamarind-cashew."

    Cheesecake Factory's #1 appetizer is finally fauxed, and I've got every secret component for an impressive knockoff here in one recipe: delicious duplicates of the three amazing dipping sauces, perfect sweet-and-sour cucumber slices, and an easy coconut curry marinade clone for the chicken that also doubles as a sauce for the noodles. Get ready to blow everyone away when you unveil this build-it-yourself Thai-inspired lettuce wrap kit at the table. The final dish will serve twice as many people as the restaurant version, and you'll most likely have enough leftover sauces to serve it again if you want to get more chicken.

    Click here for more amazing Cheesecake Factory copycat recipes. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.20 (votes: 5)
    Cheesecake Factory Famous Factory Meatloaf

    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.

    Now, what's for dessert

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Chili's Cajun Ribeye

    Menu Description: "12 oz. ribeye steak seasoned with Cajun spices and topped with roasted herb jus and spicy Cajun butter."

    Three secret formulas must be hacked before we can consider this dish a complete culinary carbon copy of Chili's signature Cajun Ribeye. The Cajun seasoning, the herb jus and the Cajun butter comprise the flavorful hat trick that earns this dish its signature-item status. We'll make each component from scratch and everything is pretty easy. Sprinkle the seasoning on the steak before it's grilled, and then add the jus and herb butter just before serving. That's it. Rustle up some ribeyes from your favorite butcher, and fire up the grill. Once you've assembled these three simple secret recipes below, you're just minutes away from an impressive, flavor-filled steak.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.50 (votes: 14)
    Pepperidge Farm Soft Baked Snickerdoodle Cookies

    The easiest recipes often make the best food, and this simple clone reproduces one of my favorites. The cinnamon-and-sugar-topped snickerdoodles from Pepperidge Farm's line of soft cookies taste really good and are a perfect chewy consistency—eating just one an exercise in futility. The steps here are pure Baking 101, but don't wander too far from the kitchen when the cookies go in the oven so that they don't overbake. You want to yank the cookies out of the oven when they are just slightly browned and still soft. After they cool, store the cookies in an airtight container to keep them soft and chewy.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 3.92 (votes: 12)
    BJ's Restaurant and Brewhouse Famous Pizookie

    Menu Description: "A freshly baked, hot out-of-the oven, rich and delicious cookie topped with 2 scoops of vanilla bean ice cream and served in its own deep dish. Your choice of chocolate chunk, white chocolate macadamia nut, peanut butter or oatmeal raisin walnut."

    Visit one of the 83 BJ's restaurants located in the West and Southwest and you'll likely find many giddy diners digging down into one of these deep-dish cookie desserts. Even though the restaurant is known for great Chicago-style deep-dish pizzas and a fantastic selection of custom-brewed beers, it's the Pizookie at the end of the meal that gets the most drools. There are four varieties to choose from on the menu, so I'm giving you the BJ's Pizookie recipe for all four below. Each formula makes enough dough for one giant cookie, and the Pizookie recipe is so easy that you could make more than one with just a little extra effort. You might think that the cooking temperature of 475 degrees is extreme for a cookie, but since BJ's is a pizza joint, these puppies get cooked in cranked-up pizza ovens, and it works great. Not only will you have your cookie done in only 5 to 7 minutes, but also it'll be nice and brown on top, and slightly gooey in the center—all good things for a cookie, right? The restaurants uses 6-inch deep-dish pizza pans, but you can bake your clones in any cake pan or pie pan with a bottom that is 6 to 7 inches across.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 7)
    Applebee's Apple Walnut Chicken Salad

    Menu Description: "A masterwork of flavors. Grilled, marinated chicken breast crowns this fresh mix of delectable greens, crisp apples, rich crumbled bleu cheese and sweet candied walnuts. Tossed in our tangy balsamic vinaigrette."

    Sometimes I feel like a C.S.I. To re-create this salad I ordered several to-go and then sat down with a magnifying glass and carefully picked out each of the bits and pieces and separated them into smaller bowls. Sure this was tedious work, but it made it easy to measure out each ingredient for the most accurate clone recipe. Next, I cooked a ton of chicken, each with different versions of the marinade, until I found the one that worked. The smoky marinade for the chicken here is basically a brine that adds just the right amount of saltiness and flavor through osmosis, so be sure not to let the chicken soak longer than specified. Of course, the lead performer in any salad is the dressing, since it is responsible for much of what you taste. The tangy balsamic vinaigrette is delicious with honey, Dijon mustard, garlic, and tarragon in there. You can make an easy emulsion out of it with a hand mixer. The best part is that you'll end up with leftover vinaigrette that you can use to make a couple more meal-size salads, and then some. Case closed.

    Find more of my salad knock-off recipes here. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.58 (votes: 43)
    Buffalo Wild Wings Buffalo Wings and Sauces

    Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

    Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.56 (votes: 25)
    Tootsie Roll Midgees

    Even though this clone recipe duplicates the tiny bite-size versions of the candy, you're free to make yours any size you like. The technique here is a tweaking of the previous secret formula that was featured in Low-Fat Top Secret Recipes, and it includes several upgrades. I found that more cocoa, plus the addition of salt and butter to the mix improved the flavor. I also found that bringing your sweet bubbling mixture to the firm ball stage 250 degrees F (you do have a candy thermometer, right?), and then stretching and pulling the candy like taffy (fun!) as it cools, will give you a finished product more like the real deal.

    Find more famous candy recipes here

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  • Score: 4.28 (votes: 25)
    Wienerschnitzel Chili Sauce

    The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.78 (votes: 9)
    Gardenburger Original Veggie Patty

    In the early eighties, at his Gardenhouse restaurant, Chef Paul Wenner created a unique meatless patty to replace hamburgers. The patty, which contained mushrooms, brown rice, onions, oats, and low-fat cheeses was dubbed Gardenburger and quickly became a hit. Soon, Wenner closed his restaurant and began to concentrate on marketing his meatless, low-fat creation to a hungry, health-conscious America. Today Gardenburger patties can be found in more than 35,000 food service outlets around the world, and in more than 20,000 stores.

    Now you can make a surprisingly accurate clone of the real thing with the same type of ingredients Wenner uses. Most of the ingredients can be found at your local supermarket, although you may have to go to a health food store to get bulgar wheat. And if you jog over there you can burn off the few calories you ingest from this cool kitchen clone.

    Nutrition facts:
    Serving size–1 patty
    Total servings–6
    Calories per serving–135
    Fat per serving–3g

    Source: Top Secret Recipes Lite by Todd Wilbur.

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  • Score: 4.38 (votes: 13)
    Duncan Hines Moist Deluxe Chocolate Cake Mix

    Let's say you want to make some chocolate cake from one of the popular mixes that come in a box but you don't have much of a craving for propylene glycol, polyglycerol esters of fatty acids, or cellulose gum. Well, if you're making cake from a box mix, that's probably what you'll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real thing. It's a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives.

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  • Score: 4.89 (votes: 44)
    Olive Garden Zuppa Toscana Soup

    For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth. 

    How about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 7)
    Claim Jumper Meatloaf

    Menu Description: "Our own special recipe made with fresh ground chuck, pork, mild onions, green peppers and more. Served with mashed potatoes, brown gravy and garlic toast."

    Here's a great meatloaf recipe to add to your dinnertime repertoire. This luscious loaf combines ground chuck with ground pork along with bread crumbs, green onion, garlic, carrot and green pepper for one of the best classic American meatloaves. Use a perforated nesting meatloaf pan if you've got one so that the fat drains out into the pan below. If you don't have one of those, a regular loaf pan will still work fine. But use a large one. My copycat recipe for Claim Jumper Meatloaf makes a pretty big loaf.

    Looking for a great side-dish? Find more recipes for famous side-dishes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.50 (votes: 2)
    Chili's Lettuce Wraps

    Menu Description: "Grilled Asian-spiced chicken w/carrots, water chestnuts, green onions & almonds. Served with crisp Bibb lettuce and sesame-ginger & peanut sauces for dipping."

    Chili's take on the appetizer made popular at P. F. Chang's Asian Bistro got diners across the country wrapping lettuce around chopped chicken. Now you can bring Chili's version of the Asian tacos home along with the mega-addictive sesame-ginger and peanut dipping sauces with my recipe for Chili's lettuce wraps.

    After you make the sauces and prepare the chicken, assemble the wraps by arranging some sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce, and open wide.

    Find more of your favorite Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Chevys Fresh Salsa

    Whip out the food processor and fire up the grill because you'll need these essential tools to clone one of the best restaurant salsas in the business. The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the popular restaurant version. Chevys uses chipotle peppers, which are smoked red jalapenos. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine if you can't find the red ones. Adjust the number of jalapenos you use based on the size of the peppers that are available: if you have big jalapenos you need only 6, and you'll need around 10 if your peppers are small.

    Check out my recipes for Chevy's flan, chili con queso, and more here

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–16
    Calories per serving–10
    Fat per serving–0g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • Score: 4.88 (votes: 16)
    Cheesecake Factory Original Cheesecake

    Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

    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. 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. 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. restaurant chain.

    Baking 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. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. 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.

    This recipe is so easy, even a 2-year old can make it. Check out the video

    More amazing Cheesecake Factory copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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