Cheesecake is one of my favorite desserts, with its rich and creamy texture and sweet flavor. I’ve always loved the cheesecake served at Longhorn Steakhouse restaurants. It’s smooth and decadent with a delicious graham cracker crust. I wanted to try making a version at home that would taste just as good as the restaurant original.
After some experimenting in the kitchen, I’ve come up with a Longhorn Steakhouse cheesecake recipe that is super easy to make and rivals the cheesecake from the actual restaurant!
An Easy Cheesecake Recipe You Can Make at Home
Making restaurant-quality cheesecake at home is easier than you might think. This cheesecake recipe uses simple ingredients that you likely have in your kitchen already – cream cheese, eggs, sugar, vanilla, and graham cracker crumbs for the crust. I was surprised at how well the flavors came together to create a silky and rich cheesecake with the classic flavor profile of the Longhorn Steakhouse version.
While cheesecake may seem intimidating, this recipe breaks the process down into easy steps. Even if you’ve never made cheesecake before, you can make this Longhorn copycat recipe successfully on the first try. I’ll walk you through each step, from preparing the crust to baking and chilling the cheesecake. Before long, you’ll be serving up creamy slices of this delicious homemade dessert.
Ingredients
- 4 pieces of Digestive biscuits
- 2 tablespoon Melted butter
- 1 cup of Cream cheese
- ¼ cup of Sugar
- 1 medium-sized Egg
- ½ teaspoon of Vanilla essence
- ¼ cup of Heavy cream
Recommended Equipment
- Cutting Board
- Measuring Cups
- Whisk
- Knife
- Fine Mesh Strainers
- Spatulas
- Mixing Bowls
- Measuring Spoons
Step-By-Step Instructions for Making Longhorn Cheesecake
Step 1: Prepare Ramekin Bowls
Grease two ramekin bowls with melted butter and set aside.
Step 2: Make Crumb Base
Crush 4 digestive biscuits finely using a hammer. In a bowl, mix crushed biscuits with melted butter to create crumbs.
Step 3: Create Crumb Layer
In a greased ramekin bowl, add about 3 tbsp of crumbs. Press the crumbs with a spoon to form a smooth and even layer. Set aside.
Step 4: Prepare Cream Cheese Batter
In a separate bowl, whisk together cream cheese and sugar until smooth. Add the egg and vanilla essence, whisking well. Pour in the heavy cream and whisk until a smooth and thick cream cheese batter forms.
Step 5: Layering
Pour the cream cheese batter over the crumb layer in the ramekin bowl.
Step 6: Microwave
Microwave the bowls for 5 minutes, checking every 30 seconds at 50% power.
Step 7: Chill
After microwaving, let it cool to room temperature then refrigerate the bowls for 1-2 hours.
Step 8: Serve
Invert the bowl over a plate. If the cheesecake doesn’t come out easily, use a knife to gently scrape the sides of the bowl. This will help the cheesecake release easily, allowing you to serve it chilled. Garnish with blueberries or your personal preference for an extra touch.
Tips for Making the Perfect Cheesecake
Here are some helpful tips to ensure your Longhorn Steakhouse cheesecake turns out flawlessly:
- Be sure to grease the springform pan well to help prevent sticking.
- Mix the batter thoroughly to avoid lumps in the finished cheesecake.
- Don’t overbake or the cheesecake will crack.
Topping Ideas for This Creamy Cheesecake
While this Longhorn cheesecake is delicious plain, you can dress it up with toppings too. Here are some of my favorites:
- Fresh fruit like sliced strawberries, blueberries, or raspberries
- Chocolate – try chocolate sauce, shaved chocolate, or chocolate chips
- Caramel sauce or dulce de leche swirled on top
- Chopped nuts like pecans or walnuts add crunch
- Whipped cream for an extra creamy topping
Serving and Storing Leftovers
Cheesecake tastes heavenly when chilled. For the best texture, serve slightly chilled rather than icy cold from the fridge. Allow leftovers to come to room temperature for about 15 minutes before serving.
Cover any uneaten cheesecake tightly and store in the refrigerator for 3-4 days. The creamy texture tends to firm up after chilling overnight – simply let leftovers sit at room temperature for 15-20 minutes to soften before serving.
For longer storage, cheesecake slices can be wrapped well in plastic wrap then foil and frozen for 2-3 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions About This Cheesecake Recipe
What if my cheesecake cracks on top?
Some minor cracking is natural – just cover any cracks with fruit topping. Large cracks are from overbaking. Next time, check a few minutes early.
Can I make ahead?
Yes! You can bake the cheesecake 1-2 days in advance. Just avoid slicing until ready to serve. Cover and refrigerate until ready to top and slice.
Can I use lower fat ingredients?
For the signature ultra-rich and dense texture, full-fat dairy products are a must. Using low-fat or fat-free cream cheese, sour cream, eggs etc. will result in a much lighter, fluffier cheesecake.
Longhorn Steakhouse Cheesecake Recipe
Satisfy your sweet tooth with this easy recipe recreating Longhorn Steakhouse's famous creamy cheesecake with a buttery graham cracker crust.
Ingredients
- 4 pieces of Digestive biscuits
- 2 tablespoon Melted butter
- 1 cup of Cream cheese
- ¼ cup of Sugar
- 1 medium-sized Egg
- ½ teaspoon of Vanilla essence
- ¼ cup of Heavy cream
Instructions
- Prepare Ramekin Bowls: Grease two ramekin bowls with melted butter and set aside.
- Make Crumb Base: Crush 4 digestive biscuits finely using a hammer. In a bowl, mix crushed biscuits with melted butter to create crumbs.
- Create Crumb Layer: In a greased ramekin bowl, add about 3 tbsp of crumbs. Press the crumbs with a spoon to form a smooth and even layer. Set aside.
- Prepare Cream Cheese Batter: In a separate bowl, whisk together cream cheese and sugar until smooth. Add the egg and vanilla essence, whisking well. Pour in the heavy cream and whisk until a smooth and thick cream cheese batter forms.
- Layering: Pour the cream cheese batter over the crumb layer in the ramekin bowl.
- Microwave: Microwave the bowls for 5 minutes, checking every 30 seconds at 50% power.
- Chill: After microwaving, let it cool to room temperature then refrigerate the bowls for 1-2 hours.
- Serve: Invert the bowl over a plate. If the cheesecake doesn't come out easily, use a knife to gently scrape the sides of the bowl. This will help the cheesecake release easily, allowing you to serve it chilled. Garnish with blueberries for an extra touch.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 520Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gCholesterol: 185mgSodium: 410mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 9g
The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.
Final Words
I hope you’ll give this easy Longhorn Steakhouse cheesecake recipe a try soon. It’s a crowd-pleasing dessert that will make you feel like baking up cheesecake masterpieces.
Enjoy recreating the flavors of this classic restaurant dessert in your own kitchen. Surprise your family with this creamy homemade treat!
