A single slice at the Cheesecake Factory costs $10.95. This recipe makes 12 slices for about $15 total, or $1.25 per slice. That’s a tenth of the restaurant price for a cheesecake that’s arguably better because it’s fresh from your kitchen.

• Room temperature cream cheese is essential. Cold cream cheese creates lumps that no amount of beating will fix. Set it out at least 2 hours before starting.
• Don’t overbeat the filling. Mix on low speed after adding eggs. Too much air creates cracks and a puffy texture instead of the dense, creamy consistency you want.
• The slow cool prevents cracking. Cheesecakes crack from rapid temperature changes. Cooling slowly in the oven with the door cracked is the most reliable prevention method.
• Use a water bath for extra insurance. Wrap the springform pan in foil and place it in a larger pan with an inch of hot water. This regulates the temperature and virtually eliminates cracking.

Lemon-raspberry is the bright end of the cheesecake spectrum — here’s the full dessert range:

• Copycat Cheesecake Factory Oreo Cheesecake — the dark chocolate cookie-crust contrast; the same dense New York-style base, but in a completely different flavor direction
• Copycat Cheesecake Factory Dulce de Leche Cheesecake — the caramel-spiked variant that pairs richness against this cheesecake’s tartness; make both for the table
• Cheesecake Factory Brown Bread — the famous molasses-honey loaf that starts every Cheesecake Factory meal before the cheesecake closes it

See all Cheesecake Factory copycat recipes →