Easter Cheesecake
This is the very richest, smoothest cheesecake. The finely ground almonds which
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.
1 Tablespoon unsalted butter, softened
1/4 Pound finely ground blanched almonds
4 8-ounce cream cheese, room temperature
1/2 Cup heavy cream
1 1/2 Cups sugar
4 large eggs, lightly beaten
Grated zest of 1 lemon
Grated zest of 1 orange
1 Teaspoon pure vanilla extract
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.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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