Much to my surprise, the cheesecake that started it all — The Cheesecake Factory's Original Cheesecake — made it into my top 10. This cheesecake was beautifully plated and had a great cinnamon flavor. Most of all, I appreciated that the decadent candy toppings seemed to balance the simple creaminess of the Original Cheesecake. Of the chocolate cheesecakes I tried, this one was the least exciting, in my opinion. By continuing to use this website, you accept our Cookie Policy and Privacy Policy. In my opinion, the plain cheesecake was a perfect choice here since I think a chocolate or peanut-butter cheesecake would make this slice far too rich and heavy. Overall, the lightness coupled with the balance of flavors and textures made this a knock-out slice for me and I will surely be getting it again on my next trip to The Cheesecake Factory. Strawberry, Raspberry or Cucumber. Plus, the powder on top was a bit too try and didn't seem to add much to the overall slice. Unfortunately, I felt like all of these bright flavors competed with each other and became rather overpowering. That said, I still think this is still one of the more delicious cheesecakes. This cheesecake was topped with toasted marshmallow and although that made for a stunning presentation, I didn't feel like the flavors of it really complemented the lemon cheesecake. In my opinion, this cheesecake is not for the faint of heart, as the layers of Original Cheesecake, fudge cake, and chocolate-truffle cream make for a thick, rich dessert. Creamy caramel cheesecake baked on a vanilla crumb and topped with caramel swirled mousse and whipped cream rosettes. Unfortunately, there were a lot of walnuts in this slice, which should be noted for those with allergies. As much as I loved the fun toppings and crusts on the other slices, I was impressed at how simple, yet delicious, this slice was. since. Serve with a white chocolate coffee sauce and banana slices that have been sugared and placed under broiler to caramelize. That said, I still think this is still one of the more delicious cheesecakes on the menu because of its creamy and consistent pumpkin flavor. Even though I think white chocolate and macadamia nuts are a great pair, I felt like the nuts in this cheesecake overpowered the entire slice. This cheesecake featured a layer of flourless chocolate cake followed by a thick mousse that tasted a lot like a melted chocolate bar. Overall, this slice stood out to me with its classic blend of flavors and added crunch. Here are 13 things that surprised me about my job. In my opinion, the crust on this seasonal slice was sort of plain and not crispy enough. It had a vanilla-flavored crust, caramel cheesecake, caramel mousse, and a sweet, crunchy, sticky almond brickle, which is similar to toffee. packages cream cheese, softened 1 cup brown sugar, firmly packed 1 tablespoon vanilla extract 1 (13.4 oz.) And apparently I'm not the only one who's a fan of Lemon Raspberry Cream — as I tried all of the cheesecakes, four members of The Cheesecake Factory's staff told me this was their favorite flavor, too. That said, I liked the slice's graham-walnut crust, which had a slight crunch that nicely balanced out the thick, smooth layer of cheesecake. I wouldn't put this at the top of my list, as some of the newer cheesecakes really shine and show how much the restaurant has grown over the years, but I still found it was a solid, reliable, and undeniably delicious cheesecake. Each bite tasted nutty me and I couldn't really taste the caramel or white chocolate. The creamy chocolate cheesecake was sandwiched between two layers of moist cake and topped with a light, chocolatey frosting. This cheesecake's filling was smooth, creamy, and not overly rich, in my opinion. The cheesecake has a base that's flavored with white chocolate and the entire slice is filled and topped with massive macadamia nuts. To balance out the cheesecake, there was a thin layer of moist raspberry-vanilla cake plus slightly crunchy ladyfingers soaked in a raspberry sauce.
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