Company Cheesecake

Cheesecake, Connie Cockrell, Strawberry Glaze, Strawberries, Blueberries

Company Cheesecake by Connie Cockrell

In the theory that it’s better late than never, I’m presenting today’s blog post two days late. Hey, it’s a cheesecake recipe ya know! Anyway, this recipe is from my Betty Crocker cookbook, the one I bought just after I got married 40 years ago. The pages are yellowed and splattered, the tabs I used the most have torn off and I hold the cover on with duct tape but I still return to this book over and over again.

Cheesecake, yum. This is a nice fluffy style cheesecake, not dense like say, a New York style cake. But it’s a perfect dessert for company. I made this one for my bunko group. I hosted the game in April and while a lot of ideas floated through my brain since January, this is the one I picked. Make it the day ahead of your event and keep it in the fridge once completely cooled.

The Crust

Cheesecake crust, Lemon Shortbread Cookies, Butter

Crust Ingredients by Connie Cockrell

I made the crust gluten free by using gluten free lemon shortbread cookies. I used the whole box, broke them up into a food processor and whirled them till they were crumbs. I added 3 tablespoons of melted butter and stirred until the crumbs were coated.

Crumbs and melted butter

Crumbs and melted butter

Put in the bottom of a 9 inch springform pan, place on a cookie sheet and back at 350 degrees F until lightly brown. It could be 10 minutes, it could be 20. Mine took closer to 20. Also, add just 2 tablespoons of the melted butter to the crumbs and see if that’s enough to coat. At 3 tablespoons mine seemed kind of wet.

Crumbs in Springform Pan

Crumbs in Springform Pan

After the crust is pulled out of the oven to cool, reduce temp to 300 degrees.


Cheese Mixture


Cream Cheese, Sugar, Eggs, Lemon Flavoring

Cheesecake Ingredients by Connie Cockrell

2 8oz packages of cream cheese plus another 3 oz., room temperature

1 c sugar

2 tsp grated lemon peel

1/4 tsp vanilla (or substitute lemon juice or lemon flavoring)

3 eggs, room temperature

1 cup sour cream, Cherry Glaze or Strawberry Glaze

I use a stand mixer for this as I have in the past burnt out a hand mixer but both will work.

Cream cheese, sugar

Add sugar to beaten cream cheese by Connie Cockrell

Beat the cream cheese in the stand mixer bowl on medium speed. Gradually add the sugar, beating until fluffy. Add the lemon peel and flavoring.


Add Eggs by Connie Cockrell

Mix until combined. Add the eggs, one at a time.

Cheesecake ready to bake

Cheesecake ready to bake by Connie Cockrell

Pour the mixture over the crust.

Baked Cheesecake

Baked Cheesecake by Connie Cockrell

Bake for an hour and check for doneness. The center should be firm. Turn off the oven and cool to room temperature right in the oven. Loosen edge of cheesecake with knife before removing the side of the pan. Spread with the sour cream or glaze.


Strawberry Glaze

1 – 1 1/2 cups cut up strawberries

1 cup sugar

3 T cornstarch (I used 1 tsp of Arrowroot. I find cornstarch makes the sauce cloudy.)

1 cup water (I used a couple of tablespoons)

Cook in a small pan over low heat to a low boil until you can mash the berries. I left some fairly large pieces but you can thoroughly mash them. Cook until the sauce is thickened. Refrigerate until ready to top the cake.

After I made the glaze and put it on the cheese cake, I sliced strawberries and used them and blueberries to decorate the top. This is optional, the glaze is certainly pretty enough on its own.


Cherry Glaze

1 1lb can pitted red tart cherries, reserving the liquid

1/2 c sugar

2 T corn starch

Water to add to the cherry liquid

Red Food Color

Add enough water to cherry liquid to measure 1 cup. Mix sugar and cornstarch in a small saucepan. Stir in the liquid. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in cherries and 4 drops of red food color. Cool thoroughly.


Other Notes:

I have also cooked this cheesecake in a water bath.

Wrap the springform pan in aluminum foil, a couple of layers so no water can get in. Bake the crust per directions. Then, when you’ve filled the pan with the cheese mixture, put the springform pan in a large baking dish and fill halfway up the side of the springform pan with boiling water. It’s easiest to do this when the baking dish is sitting on the oven rack. Carefully slide the rack into the oven and cook until done. Cool according to the directions above. This helps prevent the cracks you get in the cheesecake top when it cools. It’s an extra step and takes longer to cook and cool. Your choice.


Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite dessert recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at