#cheesecake-factory

#cheesecake-factory

In our list, we noted that the Steak Diane and Herb Crusted Salmon cost just $28.95, which was a total steal considering the steak itself was listed for the same price, and the salmon alone cost $27.95. Essentially, you were getting two nearly-$30 entrees for the price of one. Additionally, with a calorie count of around 1,730, it was a large possibility that you'd have leftovers, making for yet another meal for under $30.

The Cheesecake Factory is known for its tome-like menu, marvelous food options, and, of course, popular namesake desserts. With so many sweet treats to choose from, it's hard to imagine any of the many Cheesecake Factory cheesecake flavors falling short. Unfortunately, one decadent offering failed to measure up under the scrutiny of Tasting Table's review. Albeit a delightful confection on its own, the Cinnabon Cinnamon Swirl Cheesecake is worth omitting from your next dessert order.

The texture is the highlight, featuring a perfectly creamy base chock full of fresh spinach and artichokes for contrast. The veggies aren't mushy or dull-tasting like you might expect, and the addition of shallots, garlic, and a blend of cheeses rack up the flavor. Even those who are used to homemade spinach and artichoke dip should be satisfied with this version.

There's a reason why the Cheesecake Factory's cheesecake tastes the same everywhere: All of them are baked at two dedicated factories and shipped to restaurants. The lush cheesecake displays for all 215 locations across 41 U.S. states are supplied by just two facilities. There, the cheesecakes are prepared, frozen, sliced, shipped out, and only thawed the day before they hit the display case - ensuring product consistency from one chain location to the next.

The Cheesecake Factory's brown bread is known for its distinct flavor derived from unexpected ingredients such as honey, molasses, and espresso powder, contributing to its immense popularity.

A perfect combination of crispy fried chicken, creamy Parmesan sauce, vibrant basil oil, peppery arugula, and salty prosciutto, this dish may take some work to recreate.