Original Betty Crocker Company Cheesecake Recipe

Last Updated on January 19, 2022 by Guillermina

For one hundred years, Betty Crocker has been advising Americans on the latest cooking trends and passing on advice on the tips and tricks of home-based cooking.

As per the www.bettycrocker.com website, there is a “Betty in all of us.” A kind of belief that we can all produce simple, nutritious, and delectable meals and treats with a little bit of help along the way.

And, with that in mind, let’s get into making a Betty Crocker Company Cheesecake made with a Graham cracker crust.

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Graham Crackers

Graham crackers are made using Graham flour, this is coarsely ground wheat that has been through a slightly less milled process than whole wheat flour.

And because the flour is not sifted, it is declared to be “unbolted”  this means it contains all the components and goodness of the grain kernel and is not chemically treated.

betty crocker cheesecake recipe with graham cracker crust

Betty Crocker New York Cheesecake Recipe

So let’s begin at the very beginning by making the Graham Cracker crumbs.

As per the recipe, we need to reduce the Graham Crackers to crumbs, and this task can be a little pesky.   There are three options at hand depending on the contents of your kitchen.

The traditional rolling pin working over the crackers does produce an even crumbly result, but keeping the crumbs all in one place is quite a challenge unless you have access to a paper or plastic bag which can be sealed and does not tear in the process.

A food processor is also a good choice if you are lucky enough to have one but can produce an uneven texture and sizing in the crumbs. And the final option would be a pestle and mortar, but make sure though that there is no residual flavor from yesterday’s pesto.

Graham Cracker Cheesecake Crust

Now that you have your cracker crumbs transfer your crumbs into a medium-sized bowl and add the melted butter and sugar. Mix the ingredients well, allowing for the melted butter to be evenly distributed throughout the mixture, which should resemble “wet sand.”

Now, spoon this biscuit mix into a springform cake tin and press down firmly, ensuring an even layer across the entire base of the cake tin. For an even surface, use the back of a spoon to spread and compact the crumb mixture in the base.

And while the cheesecake crust is firming up in the fridge, you can start with the cheesecake filling.  And, once done,  this filling will then be poured over the cold Graham Cracker Crust and popped into the oven to cook for 40 minutes at 325 °F.

 betty crocker new york cheesecake recipe

Tips For A Good Cheesecake Filling

Remember that it is essential to take your ingredients out of the fridge before starting your cheesecake creation because cold ingredients require a longer period of mixing to incorporate them evenly.

And in doing so, you are incorporating more air into the batter, and the air bubbles will burst after baking and increase the possibility of your Cheesecake cracking.

So, resist the temptation of starting baking before the ingredients lose their fridge frostiness.

To Ensure That The Betty Crocker Company Cheesecake,

is sufficiently cooked, you can do the jiggle test. To check the center part of the cake, give a gentle shove on the side of the pan. This should produce a gentle ripple movement in the middle of the cake. This is the perfect time to remove the cake from the oven. And it will then be topped with the sour cream cheese topping and baked for a further 10 mins.

Remove the cheesecake from the oven once the 10 mins are up. And let the cake cool down completely before placing it in the fridge. Then pop the cheesecake into the refrigerator for at least 4 hours or preferably overnight.

What You Will Need To Make The Original Betty Crocker Company Cheesecake Recipe

 original betty crocker company cheesecake recipe

 

Ingredients

  • 2 packets graham cracker crumbs
  • 1/3 cup icing sugar
  • ½ cup butter, melted
  • 450g cream cheese, softened
  • 450g whipped cream cheese spread, softened
  • 1 1/4cups sugar
  • 5eggs
  • 15ml vanilla essence
  • 2 tablespoons lemon juice
  • 2 tablespoons flour
  • 500ml sour cream
  • 1/3cup sugar
  • 1/2teaspoon vanilla
  • 1 tablespoon lemon juice

Equipment

  • SPRINGFORM CAKE TIN
  • FOOD PROCESSOR
  • FOOD MIXER
  • MEASURING SPOONS
  • MEASURING CUPS
  • SPATULA
  • MIXING BOWLS
  • METAL SPOON

Step-By-Step Instructions to Make The Original Betty Crocker Company Cheesecake Recipe

Step 1-Preheat Oven 325 Degrees Fahrenheit

Step 2-Prepare The Cake Tin

Secure the outside of the cake tin with aluminum foil to prevent water from leaking into the cheesecake.

Step 3-Make The Biscuit Base

In the food processor, blend the biscuits to a fine crumb, melt the butter and add this to the biscuit crumb. Mix in the icing sugar.

Step 4-Prepare The Cake Tin

Press the moist crumb mixture into the base of the cake tin. Make an even firm base by compacting the biscuit mix using the back of a spoon. Place in the refrigerator to chill.

Step 5-Cream The Cream Cheese And Sugar

In the food mixer, combine the cream cheese, whipped cream cheese spread, and sugar. And then on a medium speed, add the eggs one by one.

Step 6-Add The Flour And Flavouring

To the cream cheese mixture, add the flour. Mix until smooth. And then, add the lemon juice and vanilla essence

Step 7-Bake The Cheesecake

Spoon the cream cheese filling into the cake tin and bake for 45 mins

Step 8-Make The Sour Cream Mixture

While the cheesecake is in the oven. Make the sour cream topping. In a bowl, whisk together the sour cream, sugar, vanilla essence, and lemon juice

Step 9-Top Cheesecake With Sour Cream Topping

So now the cheesecake is baked, spoon the sour cream mixture on top. And bake the cheesecake for a further 10 mins.

Step 10-Chill Down The Cheesecake

Remove the cheesecake from the oven once cooked. And let it cool down to room temperature and place it in the refrigerator for at least 4 hours, or preferably overnight.

Step 11-To Serve:

Gently run a knife around the edge of the cake tin to loosen the cheesecake. And then, carefully remove the cheesecake and place it on a serving platter. Top the cheesecake with mixed berries, and I love cherries in the mix, too, so if they are in season and can find them be sure to add them.

Serve and enjoy!

The Original Betty Crocker Company Cheesecake Recipe

Cheesecakes World
Prep Time 25 mins
Cook Time 45 mins
cool 4 hrs
Total Time 5 hrs 10 mins
Course Dessert
Cuisine American

Equipment

  • Springform cake tin
  • Food processor
  • food mixer
  • Measuring spoons
  • Measuring cups
  • Spatula
  • Mixing bowls
  • METAL SPOON

Ingredients
  

  • 2 packets graham cracker crumbs
  • 1/3 cup icing sugar
  • ½ cup butter melted
  • 450 g cream cheese softened
  • 450 g whipped cream cheese spread softened
  • 1 1/4 cups sugar
  • 5 eggs
  • 15 ml vanilla essence
  • 2 tablespoons lemon juice
  • 2 tablespoons flour
  • 500 ml sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice

Instructions
 

  • PREHEAT OVEN 325 DEGREES FAHRENHEIT
  • PREPARE THE CAKE TIN. Secure the outside of the cake tin with aluminum foil to prevent water from leaking into the cheesecake.
  • MAKE THE BISCUIT BASE. In the food processor, blend the biscuits to a fine crumb, melt the butter and add this to the biscuit crumb. Mix in the icing sugar.
  • PREPARE THE CAKE TIN. Press the moist crumb mixture into the base of the cake tin. Make an even firm base by compacting the biscuit mix using the back of a spoon. Place in the refrigerator to chill.
  • CREAM THE CREAM CHEESE AND SUGAR. In the food mixer, combine the cream cheese, whipped cream cheese spread, and sugar. And then on a medium speed, add the eggs one by one.
  • ADD THE FLOUR AND FLAVOURING. To the cream cheese mixture, add the flour. Mix until smooth. And then, add the lemon juice and vanilla essence
  • BAKE THE CHEESECAKE. Spoon the cream cheese filling into the cake tin and bake for 45 mins
  • MAKE THE SOUR CREAM MIXTURE. While the cheesecake is in the oven. Make the sour cream topping. In a bowl, whisk together the sour cream, sugar, vanilla essence, and lemon juice
  • TOP CHEESECAKE WITH SOUR CREAM TOPPING. So now the cheesecake is baked, spoon the sour cream mixture on top. And bake the cheesecake for a further 10 mins.
  • CHILL DOWN THE CHEESECAKE. Remove the cheesecake from the oven once cooked. And let it cool down to room temperature and place it in the refrigerator for at least 4 hours, or preferably overnight.
  • TO SERVE: Gently run a knife around the edge of the cake tin to loosen the cheesecake. And then, carefully remove the cheesecake and place it on a serving platter. Top the cheesecake with mixed berries, and I love cherries in the mix, too, so if they are in season and can find them be sure to add them.
  • Serve and enjoy!
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