Resident Recipe
This creamy, rich cheesecake recipe is the perfect treat for Easter celebrations. With a buttery shortbread crust and a smooth, velvety filling, it offers a deliciously indulgent dessert that’s sure to impress. This recipe has a special topping, which adds a burst of color and flavor. Its balance of sweetness and texture makes it a crowd-pleaser, and it’s simple enough to prepare in advance, leaving you more time to enjoy with family and friends. Linda says, "My mom's cheesecake recipe has always been a hit whenever we make it. I must admit, my amazing husband, who cooks a lot, makes the shortbread crust while I put the rest of the cheesecake together."
Shortbread Crust
Ingredients:
2½ cup all-purpose flour
1 cup butter at room temperature
½ cup white sugar
1 tablespoon white sugar, or as needed
Directions:
- Preheat the oven to 300 degrees F.
- Mix together flour, butter, and 1/2 cup sugar in a bowl with your hands until well combined.
- Press dough into an ungreased 11 ½ x 7 ½-inch sheet tray or jelly roll pan. Sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until the edges are light brown, about 20-25 minutes; do not overcook.
- While still warm, cut the shortbread into squares in the pan. Let them cool completely before removing them from the pan.
- When completely cool, crumble the squares into the springform pan and gently press evenly over the bottom.
You probably only need half of the squares, so you could cut the recipe in half if you wish. (Or, just enjoy the extra shortbread cookies!)
Pie
Ingredients:
1 lb. (2 - 8 oz. packages) cream cheese
Dash salt
2 eggs
½ cup sugar
Shot of lemon juice (just a bit)
Directions:
- Soften the cream cheese.
- Beat the eggs well, and add the sugar.
- Add the egg and sugar mixture slowly to the cream cheese. Then, add the lemon juice and salt and beat well.
- Pour into the springform pan over the prepared crust & bake for 20 minutes at 375 degrees F.
Topping
Ingredients:
½ pint sour cream (1 cup)
2 Tablespoons sugar
1 tsp. vanilla
Fruit topping of your choice (I like the canned cherry topping)
Directions:
- Increase the oven temperature to 475 degrees F.
- Blend the sour cream, sugar, and vanilla and spread on top of cheesecake. (This can be mixed by hand, without an electric mixer.)
- Gently add fruit topping on top of the sour cream layer. Return the cheesecake to the oven for 10 minutes.
- Cool for 1 hour at room temperature and then 2 to 3 hours in the refrigerator.
Bon Appetit!