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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Md mosinur Islam
[email protected]This cheesecake was a bit of a disappointment. The honey filling was too runny and the crust was soggy. I wouldn't recommend this recipe.
Aana Terunga
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The honey filling is so unique and delicious. I highly recommend this recipe.
Numii Albalushi
[email protected]This cheesecake was easy to make and turned out beautifully. The honey filling was a bit too sweet for my taste, but my guests loved it.
Becky Brynjolfsson
[email protected]I made this cheesecake for my Easter brunch and it was a huge hit! The honey filling was perfectly sweet and the crust was flaky and delicious. I will definitely be making this again.
Cabbaas Axmed
[email protected]This cheesecake was a bit of a disappointment. The honey filling was too runny and the crust was soggy. I wouldn't recommend this recipe.
Mena Mohamed Abdalla
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The honey filling is so unique and delicious. I highly recommend this recipe.
Hassan Harris
[email protected]This cheesecake was easy to make and turned out beautifully. The honey filling was a bit too sweet for my taste, but my guests loved it.
Andrew Egbe
[email protected]I made this cheesecake for my family and they loved it! The only change I made was to use a graham cracker crust instead of a pastry crust. It was a great success.
Jasiya TheQueen
[email protected]This cheesecake was a hit at my Easter brunch! The honey filling was perfectly sweet and the crust was flaky and delicious. I will definitely be making this again.