EASTER CHEESECAKE
This is the very richest, smoothest cheesecake ever made. The dessert's finely ground almonds that dust the pan are a pleasing contrast to the silkiness of the cake. Use a straight-sided pan 8 inches wide and 3 inches deep. This recipe is adapted from "Entertaining" by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan and dust with ground almonds; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. Add eggs, and beat until incorporated. Beat in zests and vanilla.
- Pour into prepared pan, and place in a large roasting pan. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come two-thirds up the side of the cake pan.
- Bake until firm, about 2 hours, adding more boiling water if necessary. Turn off the oven; keep the oven door ajar using a wooden spoon. Let cake cool completely in the oven.
- Transfer to refrigerator and chill overnight. Invert onto a plate; serve.
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Jargalbayr Otgonbaatar
[email protected]I made this cheesecake with a paleo crust and it turned out great! The cheesecake was creamy and the crust was crispy. I will definitely be making this again for my paleo friends.
Rayhan media
[email protected]I made this cheesecake with a keto crust and it turned out great! The cheesecake was creamy and the crust was crispy. I will definitely be making this again for my keto friends.
Khamsafar 99
[email protected]I made this cheesecake with a low-carb crust and it turned out great! The cheesecake was creamy and the crust was crispy. I will definitely be making this again for my low-carb friends.
Ijaz ali
[email protected]I made this cheesecake with dairy-free cream cheese and it turned out great! The cheesecake was creamy and the crust was crispy. I will definitely be making this again for my dairy-free friends.
jahanzaibirfan mughal
[email protected]I made this cheesecake with a gluten-free crust and it turned out great! The cheesecake was creamy and the crust was crispy. I will definitely be making this again for my gluten-free friends.
FOXY 212
[email protected]I'm a beginner baker and this cheesecake was easy to make. It turned out great! The cheesecake was creamy and the crust was crispy. I will definitely be making this again.
Bahadar Bahadar
[email protected]This cheesecake was divine! The crust was perfectly crumbly and the filling was creamy and smooth. I loved the hint of lemon flavor. I will definitely be making this again for my next special occasion.
Kaveesh Malshan
[email protected]This cheesecake was easy to make and turned out great! I used a store-bought graham cracker crust to save time, and it still tasted delicious. I will definitely be making this again for my next party.
Rana mustajab Mustafa
[email protected]This was the best cheesecake I have ever had! The crust was flaky and the filling was creamy and smooth. I loved the addition of the fresh berries on top. I will definitely be making this again and again.
abir nabil
[email protected]I made this cheesecake for my family and they loved it! The cheesecake was light and fluffy, and the filling was perfectly sweet and tangy. I will definitely be making this again for future gatherings.
Thomi Thores
[email protected]I was a bit skeptical about making a cheesecake in my air fryer, but I was pleasantly surprised at how well it turned out. The cheesecake was cooked evenly and the crust was crispy. I will definitely be making this again.
rone khan
[email protected]This cheesecake was a hit at our Easter brunch! It was creamy and delicious, and the crust was perfect. I will definitely be making this again.