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Cherry Cheesecake

Cherry Cheesecake

Time Involved
< 75 min
# of Ingredients
Skill Level
½ cup (125mL) 
Tenderflake® Lard
½ cup (125mL) 
Granulated sugar
1 pinch 
1 tsp (5mL) 
Vanilla extract
1 ½ cups (375mL) 
All-purpose flour
¼ tsp (1mL) 
Baking powder
1 (250g) 
Package cream cheese
Zest of 1 lemon
1/3 cup (75mL) 
Lemon juice
1 tsp (5mL) 
Vanilla extract
1 (300mL) 
Can condensed milk
1 (540mL) 
Can E.D. Smith Cherry Pie Filling

PREHEAT oven to 350°F (180°C).

CREAM lard, sugar and salt until light and fluffy with an electric mixer. Beat in egg and vanilla.

COMBINE flour and baking powder and add all at once to creamed mixture and blend together until well combined. Turn dough onto a lightly floured surface and knead gently until dough comes together in a smooth ball, about 1 to 2 minutes. Refrigerate dough for minimum of 30 minutes or until it can be handled and rolled.

ROLL out dough on a well floured surface to ½-inch (1 cm) thickness. Fit dough into a 9-inch (23 cm) pie plate. Prick holes in bottom of pie shell with a fork.

BAKE for 15 minutes. Set aside and cool slightly.

COMBINE cream cheese, lemon juice, vanilla extract and condensed milk with an electric mixer until smooth.

POUR the cream cheese mixture into the baked shortbread crust, spreading it evenly. Spoon the cherry pie filling over top of the cream cheese mixture and bake until the cream cheese filling has set, about 20 minutes. Cool completely and refrigerate until ready to serve.

TIP: Try different flavours of berry pie filling for a new taste every time.

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