Prep 10 mins
Cook 2 hrs
I found this recipe online several years ago and its the closest I've come to that heavenly Outback cheesecake experience. The cake bakes up very high, so watch carefully. I've added dark chocolate and milk chocolate--both are good but the dark is a good contrast. Top with raspberry or caramel sauce to replicate the Outback experience.
- 4 large eggs
- 3 tablespoons flour
- 1 1⁄2 cups sugar
- 3 tablespoons cornstarch
- 2 lbs cream cheese, softened (4-8oz. packages)
- 2 teaspoons vanilla
- 1⁄2 cup softened butter
- 16 ounces sour cream
- melted chocolate or raspberry sauce or caramel sauce or chocolate chips
- Preheat oven to 325 degrees. Lightly spray 9 inch springform pan with butter flavored cooking spray. Set aside.
- Beat eggs in large bowl until frothy. Blend in sugar, flour, and cornstarch. Add remaining ingredients, blending well after each addition. Blend until smooth. Pour into springform pan (it will be VERY full).
- Bake 1 hour at 325 degrees. (Cake will be set on the edges and glossy in the center.) Turn oven off and leave cake to cool for 1 hour with the door open. Remove from pan and refrigerate.
- Top with your favorite sauce or decorate with chocolate curls or fruit slices.
- Note: Cooling the cheesecake thoroughly makes it taste that much better and it is easier to slice.
I have made over 10 of theese since Christmas. They (for the most part) have all turned out GREAT!!! I would even say I like this recipe even better than outbacks recipe!
One little tip though, cheesecake Is verry dense. So after almost whiping the eggs til there all froth, only mix the rest of the ingredents as much as you absolutly have to. Mixing too much will cause air to get traped inside so the cake will rise then fall creating ugly cracks on the top.