If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Copycat Luby's Baked Cheesecake
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There's nothing quite like a slice of cheesecake. Luby's has served up their famous cheesecake for more than seven decades. Now you can make it at home!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crust
1 1/2 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
Filling
2 1/2 packages (8 ounce each) cream cheese, softened
1 cup granulated sugar
3 extra-large eggs
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
fresh fruit (optional)
directions
Heat oven to 350 degrees F.
For crust, in small bowl, combine crumbs, sugar and margarine. Mix well. Press onto bottom and 1 inch up sides of 9-inch springform pan.
Bake 10 minutes or until golden brown. Cool completely.
For filling, in large bowl, beat together cream cheese and sugar until creamy. Add eggs, one at a time, mixing well after each addition. Add sour cream, flour, vanilla, and lemon juice. Mix just until well blended. Do not over-mix. Pour into crust.
Bake 30 to 35 minutes or until almost set. Cool completely on wire cooling rack. Refrigerate at least 2 hours. Garnish with fruit, if desired.
added by
redpen
recipe tips
Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before you start.
To prevent cracks, avoid over-mixing the batter, especially after adding the eggs.
If you're concerned about cracks, you can bake the cheesecake in a water bath to help distribute the heat evenly.
Allow the cheesecake to cool gradually in the oven with the door slightly ajar to avoid sudden temperature changes that can cause cracking.
Before slicing, dip your knife in hot water and wipe it after each cut for clean slices.
This cheesecake can be made ahead and stored in the refrigerator for up to 5 days. It also freezes well for up to a month, wrapped in plastic and then foil.
Serve the cheesecake plain, or add toppings like fresh berries, fruit compote, whipped cream, or a chocolate drizzle.
common recipe questions
Can I substitute the graham cracker crumbs in the crust?
Yes, you can use crushed digestive biscuits, vanilla wafers, or even Oreo crumbs for the crust.
Is it necessary to use extra-large eggs?
While extra-large eggs are specified, you can use large eggs. The size difference is negligible in this recipe. If the filling seems dry, add a tablespoon of water or extra sour cream.
How do I know when the cheesecake is set and ready to be taken out of the oven?
The cheesecake should be slightly wobbly in the center when you gently shake the pan. It will firm up as it cools.
Can I make this cheesecake without a springform pan?
While a springform pan is best for cheesecakes, you can use a regular round cake pan. Just line it with parchment paper for easy removal.
What can I use if I don't have fresh lemon juice?
Bottled lemon juice can work, but for the best flavor, fresh lemon juice is recommended. In a pinch, a small amount of lemon zest can also be used.
nutrition data
392 calories, 27 grams fat, 32 grams carbohydrates, 7 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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