April’s Cheesecake

“I brought this cheesecake over to Donna’s house for one of my first Shacklett lab parties and served it with the option of both Caramel Sauce and Raspberry Sauce.” – April Ferre

April’s Cheesecake

Course: Cakes & Cupcakes


  • 1 1/2 Cup Flour
  • 1/4 Cup Cocoa
  • 1/4 Cup Sugar
  • 1 Teaspoon Baking Powder
  • 4 Tablespoons Butter Not Margarine, Softened
  • 2 Egg Yolks Slightly Beaten
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Lemon Juice
  • Milk
  • 1 Recipe Basic Cheesecake
  • 1 Recipe Desired Topping


  • Sift together flour, cocoa, sugar, and baking powder. Set aside.
  • In medium mixing bowl, cream butter. Add egg yolks, salt and lemon juice; mixing well. Add dry mixture and use fingers to work dough into a smooth consistency. Add milk as necessary to achieve this.
  • Roll out dough to 1/4-inch thickness. Using the bottom of your pan as a template, trace out a circle of dough to fit the bottom of the pan. Also line the sides of the pan with dough.
  • Prepare Cheesecake batter and fill crust. Bake as directed. Chill.
  • Cheesecake cupcakes: There will most likely be both leftover dough and batter. Line muffin tin with foil cupcake liners. Pat a small amount of dough into a circle and place in the bottom of each tin. Fill liners to 1/4-inch of top with batter. Bake until toothpick inserted in center comes out relatively clean.
  • Suggested toppings: Caramel Sauce, Fudge Sauce, Raspberry Sauce: garnished with fresh raspberries, Pie filling from Loon Lake Blueberry Pie, Pie filling from Strawberry GlacĂ© Pie, Canned Cherry Pie Filling.

2002 Recipe – April Ferre

Related Recipes: