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    You are in: Home / Community Forums / Recipe Requests - General / Betty Crockers old Company cheesecake
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    Betty Crockers old Company cheesecake

    LIZZARDCUS
    Thu May 19, 2011 9:30 pm
    Newbie "Fry Cook" Poster
    Looking hi and low for this old recipe.Need it for a wedding reception in July.Cookbook was like 1972 or so.Please, can anyone help!!!
    auzzi
    Fri May 20, 2011 6:09 am
    Food.com Groupie
    Company Cheesecake
    Base:
    1 1/4 c graham cracker crumbs (or 1 1/4 cup finely crushed whole wheat flake cereal),
    2 T sugar,
    3 T margarine or butter melted
    Filling:
    2 pk (8 oz) plus 1 pk (3 oz) cream cheese softened,
    1 c sugar,
    2 t gated lemon peel,
    1/4 t vanilla,
    3 eggs
    1 c dairy sour cream or Cherry Strawberry or Blueberry glaze.
    Directions:
    1) Heat oven to 350. Mix cracker crumbs 2 tablespoons sugar and the butter. Press in bottom of 9 inch springform pan. Bake 10 minutes: cool.
    2) Heat oven to 300. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture.
    3) Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. Top with sour cream or glaze. 12 servings.

    Cherry Glaze :
    1 can (16 oz) pitted red tart cherries drained (reserve syrup)
    1/2 c sugar
    2 T cornstarch,
    4 drops red food color.
    Directions :
    Add enough water to reserved cherry syrup to measure 1 cup. Mix sugar and cornstarch in saucepan. Stir in syrup mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Remove from heat; stir in cherries and food color. Cool completely.

    Strawberry Glaze :
    Arrange 1 cup sliced strawberries on cheesecake. Heat 2/3 cup strawberry jelly and 1 teaspoon lemon juice, stirring constantly, until jelly is melted and smooth. Remove from heat; let stand 5 minutes. Pour over strawberries just before serving.

    Blueberry Glaze :
    Drain 1 can (16 oz) blueberries, reserving liquid. Add enough water to liquid to measure 1 cup. Mix 1/2 cup sugar and 2 Tablespoons cornstarch in sauce pan. Stir in the 1 cup liquid. Cook, stirring, constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in blue berries; cool.
    LIZZARDCUS
    Mon May 23, 2011 10:04 pm
    Newbie "Fry Cook" Poster
    Thank you was this the OLD recipe?I found one like this on line but it didn't turn out like mine used to.mine got thicker than this recipe did.But thanks for this one.
    auzzi
    Tue May 24, 2011 1:32 am
    Food.com Groupie
    I have consulted three other sources.
    All three show
    3 pk (8 oz) cream cheese softened
    instead of
    2 pk (8 oz) plus 1 pk (3 oz) cream cheese softened
    One has the sugar amount as "1 cup", while the other two has it as "3/4 cup"

    More chesse will definitely make it denser ..
    JaneandSpot
    Fri Dec 23, 2011 9:25 pm
    Newbie "Fry Cook" Poster
    Hi:

    I received the Betty Crocker Cookbook as a shower gift in 1972 and still own it. I make this cheesecake all the time. The difference is 3 cups of Sour Cream, not one. I've never seen another recipe that called for 3 cups of sour cream. It makes for a very cream cheesecake. Enjoy!

    Preheat oven to 375 degrees

    Crust

    1 3/4 cups graham cracker crumbs
    1/2 cup melted butter
    1/2 tsp ground cinnamon

    Press on the bottom and two thirds up the sides of a 9 inch spring form pan (The original recipe did not instruct to bake the crust, but over the years I learned it held up better if it was baked first 8-10 mins)

    Filling

    3 well beaten eggs
    2 8 ounce packages of soften cream cheese
    1 cup sugar
    1/4 tsp salt
    2 tsp vanilla
    3 cups sour cream

    Combine first five ingredients and beat until smooth. Blend in 3 cups sour cream. Pour into crust.

    Bake for 35-40 minutes. (Cake will rise and start to split around the edges. Once it cools, it will settle.) Cool about 1 hour.and then chill in refrigerator at least 6-8 hours before serving. (Better overnight)

    Jane
    BoiOnFire
    Tue Apr 09, 2013 12:22 pm
    Newbie "Fry Cook" Poster
    This is the recipe I follow and it's from the Better Homes & Gardens New Cook Book which is from the late 60's early 70's, it was my moms.

    Company Cheese Cake

    Crust
    1 3/4th cup fine crumbled graham crackers
    1/4 cup finely chopped walnuts ( optional)
    1/2 tsp. cinnamon
    1/2 cup melted non salted butter

    Filling
    3 large eggs- beaten smooth before added to cream cheese
    2 8 oz packages cream cheese softened
    1 cup sugar
    1/4 tsp. salt
    2 tsp. vanilla
    1/4 tsp almond extract
    3 cups dairy sour cream

    When mixing the filling you want to cream the cream cheese with the sugar, add beaten eggs, salt, vanilla, almond extract, and sour cream in that order.

    Bake at 375 degrees for 35 mins or just till it sets
    refridgerate at least 4-5 hours I usually let it chill for at least 6 hours
    This cheese cake will have a very light and smooth consitancy
    Everyone I've ever served this to has had nothing but compliments.
    Chef #1305518
    Tue Feb 18, 2014 1:25 pm
    Newbie "Fry Cook" Poster
    Thank you
    Chef #1305518
    Tue Feb 18, 2014 1:27 pm
    Newbie "Fry Cook" Poster
    To Auzzi: Regarding the first recipe: Thank you so much!! I have been looking for this recipe on and off for years. I had this recipe in a Betty Crocker cookbook I received when I got married. After years of abuse, I got another Betty Crocker cookbook for Christmas. My big error - throwing out the old cookbook assuming the recipes were the same. My dad's birthday is today and I am going to make this. I know it is the same recipe because I remember the weird number of cream cheese blocks. Thank you again!!!!!!
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