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If You See This Compartment on an Oven, This Is What It Is

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Okay even though a lot of us, *ahem* me, mostly go to the Cheesecake Factory for their iconic brown bread, it isn't a true visit if you don't top off your meal with some of their iconic cheesecake. I know they have dozens of flavors (all of them delicious) but there is something to be said for their classic, plain cheesecake topped with glazed strawberries and whipped cream. And I 'm not the only one who thinks so, the original with strawberries is far and away Cheesecake Factory's most popular flavor.

Copycat Cheesecake Factory Original Cheesecake is the easiest way to avoid a trip to the restaurant for your cheesecake fix. An the recipe is crazy simple! © Justin Sullivan Copycat Cheesecake Factory Original Cheesecake is the easiest way to avoid a trip to the restaurant for your cheesecake fix. An the recipe is crazy simple!

To make a cake that lives up to the ones pumped out of the mecca of all things cheesecake, follow these 3 simple tips:

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Don't Skip The Sour Cream

Sour cream provides moisture and creaminess to the cheesecake that is absolutely essential to recreating the original. Not to mention the slight tartness, mimics the distinct Cheesecake Factory Flavor.

Not Too Sweet

When I think of Cheesecake Factory's cheesecake, it isn't a cloyingly sweet thing you can only have one bite of. Instead by keeping the sugar to just 1 cup, you'll ensure the cake is kept rich and luscious.

Glazed Strawbs For The Win

Though the true original has a sour cream topping, there is something so delicious (and gorgeous) about topping each slice with a serving of glazed berries. They add some acidity and a punch of fruit flavor that really takes the cake to the next level.

Liked this cheesecake? Try making our try our apple crisp cheesecake or treat yourself to an Oreogasm cheesecake!

Bacon butternut hash is the ideal fall breakfast food

  Bacon butternut hash is the ideal fall breakfast food Let's be honest, sometimes breakfast can be boring. With back to school season in full swing and work commutes returning to normal, often the most important meal of the day turns into a piece of toast slathered with peanut butter. But there's plenty of protein packed meals that can be prepped ahead of time and warmed up morning of, like this bacon butternut hash. Breakfast Egg Dishes to Make Ahead A large skillet of fall vegetables, crispy bacon pieces and smoked ham that's topped off with melted cheese and two fried eggs, this satisfying dish is perfect for breakfast and dinner.

If you do try this copycat recipe, please let us know how it came out in the comments below!

Yields: 12-14 servings

Prep Time: 10 mins

Total Time: 8 hours


For The Crust
  • Cooking spray

  • 18

    graham crackers (2 sleeves), finely crushed

  • 3/4 tbsp.


  • 6 tbsp.

    butter, melted

For The Filling
  • 4

    (8 oz.) blocks of cream cheese, softened to room temperature

  • 1 c.


  • 4

    large eggs

  • 1 tsp.

    vanilla extract

  • 3/4 c.

    sour cream

  • 2 tbsp.

    all-purpose flour

  • 1/4 tsp.

    kosher salt

For The Glazed Strawberries
  • 1 lb.

    strawberries, hulled

  • 1 tsp.


  • 1/4 c.


  • 1/4 c.


  • Juice of half a lemon


  1. Preheat oven to 325°, and grease an 8" or 9" springform pan with cooking spray.
  2. Make the crust: In a large bowl, combine graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Press evenly into the bottom and up the sides of the prepared pan. Set aside.
  3. Make the filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar at medium speed until smooth and fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and sour cream. Add flour and salt and beat until just combined.
  4. Pour the filling over the crust. Cover the bottom of the springform pan with aluminum foil, then place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Carefully transfer the pan to the oven.
  5. Bake cake until just slightly jiggly, or center registers 145°F on a digital thermometer inserted to a depth of 2-inches, about 1 hour 30 minutes. Turn the oven off, prop oven door open, and let cool for 1 hour. Finally, transfer to the fridge and chill until the cake is completely cool, 5 hours and up to overnight.
  6. While the cake cools, make the glazed strawberries: Whisk cornstarch and warm water in a small bowl until totally combined. In a medium saucepan, add strawberries, sugar, lemon juice, and cornstarch slurry.
  7. Over medium heat, bring mixture to a simmer. Cook until the liquid has thickened to a syrupy texture and it coats the strawberries. Transfer to a bowl, cover with plastic wrap, and chill until ready to serve.
  8. To serve: top each slice with a few glazed strawberries and a swirl of whip cream

I made Ina Garten's easy cornbread, and the dish was so perfect I'm going to make it for every Thanksgiving .
Insider's food reporter loved Ina Garten's new Thanksgiving recipe for her deliciously moist brown-butter skillet cornbread.

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