An unlikely pair that's bound to create a wonderful food friendship.
We hold an infinite amount of love for The Cheesecake Factory. Their prolific restaurant menu is to die for… and that’s not even including dessert. With over 30 kinds of cheesecake available, it’s basically impossible to choose just one. That’s why you always see me walking out with three different kinds! On another very different note, we also love Long John Silver’s. They have a delicious seafood menu themselves (have you tried the hush puppies?).
Now take the decadent cheesecakes from Cheesecake Factory and combine them with Long John Silver’s tasty fast food. We’re ready to catch the perfect bite.
What Cheesecakes Are Coming to Long John Silver’s?
How does one even begin to choose which cheesecakes to display from Cheesecake Factory? With over 30 flavors and counting, it has to be a pretty tough decision. There is one fact that still rings true regardless of the situation—you can’t go wrong with a classic. Did you know that The Cheesecake Factory has never changed its original recipe? We’ve even got a copycat Classic Cheesecake recipe for you to make at home (and it’s just as delicious).
That being said, Long John Silver’s is adding two Cheesecake Factory cheesecakes to its menu, the Classic Cheesecake and the Triple Chocolate Cheesecake. The Classic Cheesecake sits in a sweet graham cracker crust while the Triple Chocolate Cheesecake is layered on top of a chocolate cookie crust with a delicious chocolate filling and topped with chocolate chips and chocolate ganache. Could I order a whole one now, please?
When Will They Be Available?
You can grab your cheesecake from Long John Silver’s starting April 24. This is a wonderful way to start the spring season, especially with Mother’s Day and Father’s Day coming in fast. Until then, check out these copycat Cheesecake Factory recipes to tide you over.
You can’t go wrong with a slice of The Cheesecake Factory’s original cheesecake. A slice at the restaurant doesn’t come with glazed strawberries, but you can add some to your copycat recipe if you like!
Go to Recipe
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
This satisfying chicken piccata copycat recipe from The Cheesecake Factory has capers, mushrooms, a creamy lemon sauce and angel hair pasta to round out the meal. Serve it with a few lemon slices to make it really feel like you're dining at the restaurant.
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. —Taste of Home Test Kitchen
Go on a burger road trip in your own backyard. Grill the patties and load them sky-high with your favorite toppings. For instance, peanut butter and bacon make them southern style; coleslaw and tomatoes,
a northern version. —Susan Mahaney, New Hartford, New York
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. —Kristine Chayes, Smithtown, New York
Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels. —Judith LaBrozzi, Canton, Ohio
Basil oil, prosciutto, breaded chicken and arugula are just a few of the ingredients that make The Cheesecake Factory Chicken Bellagio so flavorful. Stacked high on your plate, this copycat recipe can make one large portion (just like The Cheesecake Factory), or be divided into multiple, smaller servings.
Our daughter, Stephanie, makes this pizza for her dad whenever he has a craving for it. Meat eaters will definitely get their fill with a slice of this deep-dish delight.—Nancy Jo Leffler, DePauw, Indiana
"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado
Edamame (pronounced eh-duh-MAH-may) are young soybeans in their pods. In our Test Kitchen, we boiled and seasoned them with salt, ginger, garlic powder and red pepper flakes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
This cheesy pasta dish is comforting, hearty, delicious and—surprise!—meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. —Janet Elrod, Newnan, Georgia
I fell in love with this dish at the restaurant and experimented until I could duplicate it at home. What's so nice is that the sauce can be made ahead and be refrigerated or frozen. Now you can have a delicious copycat Cheesecake Factory pasta da Vinci on a weeknight. —Trisha Kruse, Eagle, Idaho
These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you‘d buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey
Pancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. —Taste of Home Test Kitchen
These juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to grill this turkey burger recipe, but you could also pan-fry them. —Sherry Hulsman, Elkton, Florida
Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
I used to think cheesecake sounded intimidating, but since I started making them I can’t stop! This simple but special cookie-topped version will make your family feel fussed over. —Rose Yoder, Middlebury, Indiana
Use your favorite dry, crisp white wine to make this copycat version of The Cheesecake Factory shrimp scampi recipe. Plate it just like the restaurant by arranging the shrimp around a mound of angel hair pasta.
Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. We live near the Faribault, MN, caves that are used to age the lovely AmaBlu Gorgonzola cheese, so this is a favorite for us. —Jill Anderson, Sleepy Eye, Minnesota
I love salmon, but my husband doesn't. So I combined flavors I knew he liked to create this grilled recipe, and now it's the only salmon he will eat. It's so easy and only requires a handful of ingredients. —Nicole Clayton, Prescott, Arizona
This chicken nachos recipe is delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband enjoys this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois
When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal. —Suzanne Codner, Starbuck, Minnesota
Having always wanted a career in writing, Melany couldn't have found a better place than Taste of Home to begin. When she's not scribbling in her notebook or working at her computer, she can be found experimenting with new recipes or relaxing with a book and her cats.