They even told me it'll take 20 minutes to get my cheese cake which I clearly don't understand when the cake is right there. I never in my entire life I ever had to wait this long for take out food and since then I don't trust getting my take out with them. First of all I was so upset how it took 2 hours to get my TAKE OUT order. I was very excited to see it finally came to Canada but it suck to see it took long for the food to come out, food lacking flavour, poor customer service with server and hostess. I've been disappointed and it's totally overrated. I witnessed the hostesses become super impatient on multiple occasions with people waiting in line or asking about the wait time.
But I just wish they dealt with it a little better. This location being the first in Canada I understand the high demand and crazy wait times. With all this being said it lost a star for the way they dealt with the high demand. For cheesecake I like their classic cheesecake, their tiramisu cheesecake is really good too for all the tiramisu lovers out there! Especially the macaroni and cheese burger, its a burger with creamy macaroni and cheese and fresh lettuce and tomatoes.
I've gotten multiple dishes from there my absolute favourites are the burgers. Its a crispy coat of crumb filled with creamy macaroni and cheese Balls. Just make sure you don't fill up on it because their portions are HUGE.įor appetizers my favourite is the the fried mac n cheese balls. They serve you amazing fresh bread while waiting, sour dough and a sweeter brown one. Serve hot with our favorite Marinara or Alfredo sauce or combination of both for dipping.I'm a huge cheesecake factory fan, a lot of people get surprised when I say I come here for the food not the cheesecake! Their taste and service is consistent. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Heat the oil in a deep-fat fryer to 350 degrees F. Put the balls back into the freezer until you are ready to fry.
Dip each ball into the wash then into the bread crumbs. Freeze the balls overnight.īeat the eggs and 2 tablespoons milk together to form an egg wash. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Cook until the sauce thickens, about 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Sprinkle the flour into the butter and stir it with a whisk. In a saucepan, melt the butter over medium heat. Drain and rinse with cold water to stop the cooking.
#CHEESECAKE FACTORY MAC N CHEESE BALLS PLUS#
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