Recreate These Cheesecake Factory Favorites At Home

Take these Cheesecake Factory favorites and bring them home for a great meal! You won’t have to dine out or spend a ton of money with these four meals all at your fingertips. You can recreate these cheesecake factory favorites in no time!

1. Copy Cat Factory Chopped Salad

Let’s be honest here, who doesn’t love a Cheesecake Factory salad? They’re pretty good, always massive and probably just as bad for you as many of the other meals there. Still amazing though. Here’s how you can re-create the meal:

Ingredients:

Romaine Lettuce, Chopped
Corn off the cobb, Bacon bits, chopped apples, sliced avocado, and chopped red pepper.
You can mix it all together with your favorite dressing or a ranch dressing.
Add on a protein as well like BBQ Salmon or BBQ shrimp for an extra flavor.

Instructions:

Mix it all together like you would a salad for a great taste and a filled stomach to follow.

2. Avocado Egg Rolls

Cheaper than the restaurant version and probably better for you as well! dig into these great starters and one of the best of the Cheesecake Factory favorites.

Ingredients:

1 cup vegetable oil
3 avocados, halved, peeled and seeded
1 Roma tomato, diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
8 egg roll wrappers

For the Cilantro Dipping Sauce:

3/4 cup fresh cilantro leaves, loosely packed
1/3 cup sour cream
1 jalapeno, seeded and deveined, optional
2 tablespoons mayonnaise
1 clove garlic
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste

Instructions:

To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt, and pepper, to taste, and gently toss to combine.
Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately with cilantro dipping sauce.

Adapted from Damn Delicious

3. Sweet Corn Tamale Cakes

Lots of ingredients towards an extravagant looking meal from this Cheesecake factory favorite that you can bring home! Try out this favorite at home! It might be a longer cook time than usual but it’ll be very worth it in the end.

Ingredients:

Salsa Verde

2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
Tomato Salsa:
2 medium tomatoes,
1 tablespoon minced onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper
Southwestern Sauce:
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder

Tamale Corn Cakes:

1 1/2 cups sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour
Toppings:
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped

Instructions:

Make the salsa verde by putting the tomatillos, mild green chilies, green onion, 2 tablespoons fresh cilantro, 1 1/4 teaspoons granulated sugar, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1 pinch ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.
To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, 1/4 teaspoon lime juice, 1/2 small jalapeno, 1 dash salt and 1 dash ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.
To make the southwestern sauce, put 1/2 cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water, 3/4 teaspoon granulated sugar, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, 1 pinch cayenne pepper, 1 pinch onion powder, 1 dash salt and 1 dash garlic powder in a small bowl and mix.
To Make the Tamale Cakes, put 1 cup of the frozen corn with the butter, sugar, and salt in a food processor. Blend well. Move the ingredients to a bowl. Add the cornflour, remaining corn and all-purpose flour and blend well.
Measure 1/4 cup portions of the mixture and form it into patties with your hands. Add 2 tablespoons of canola oil to a pan and heat onto medium-high. Cook the patties for 3-5 minutes or until browned, flip and continue to cook until browned.
To assemble, Place all the cakes on a warmed serving platter. Add a spoonful of the salsa verde and pico de gallo salsa. Garnish with diced avocado, the southwestern sauce, cilantro and a dollop of sour cream.
Enjoy! You’ve earned it!