Evelyn Overton devised a newspaper cheesecake recipe in 1940s Detroit. She launched a store in her family's basement because people adored her cheesecakes.
Evelyn started The Cheesecake Factory Bakery in 1972. She supplied 20 cheesecake types to Los Angeles eateries.
David, Evelyn's son, opened a cheesecake restaurant in 1978. It began with a large dessert menu and grew to hundreds of sites.
The Beverly Hills-based brand now has stores in Toronto, Mexico, China, Qatar, Kuwait, Saudi Arabia, and the UAE.
Cheesecakes are created in Calabasas, California, and Rocky Mount, North Carolina.
Daily freshness is our goal. Unchangeable sauces are fresh sauces. Our menu may be modified because we cook from scratch.
"Stores sell ANY sauce. Request anything at the bakery The chain's spaghetti sauces. Every day, around 100 different sauces are prepared.
The Cheesecake Factory has a 21-page, 250-item menu.
TCF's cheesecake varieties include red velvet, Reese's peanut butter chocolate, and dulce de leche caramel.
We manufacture them with fresh tastes. Just as she did. It's unpatentable. Five components make good cheesecake.
Harry & David delivers Cheesecake Factory cheesecakes. Harry & David offers online, phone, and catalogue ordering.
The chain's honey wheat brown bread is served as an appetizer. You may get a sandwich on brown bread.