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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.

  • Servings: 10
Easter Cheesecake

Source: The Martha Stewart Show, March 2006


  • 1 tablespoon unsalted butter, softened
  • 1/4 pound finely ground blanched almonds
  • 4 8-ounce packages 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


  1. Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan and dust with ground almonds; set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer to refrigerator and chill overnight. Invert onto a plate; serve.

Reviews (18)

  • Maria panas 24 Mar, 2015

    The Best! I am 69 years old and have been an avid cook and baker for a long time. I have baked many cheesecakes but since I found this recipe in Martha's book ( ENTERTAINING) umpteen years ago, I have not bothered to try any other recipe. This cheesecake is, not only the easiest to make, but the purest, creamiest - it is perfect.

  • Mary Blackledge Corroo 13 Jun, 2013

    This recipe is magnificent! 20+ years ago I made a few bad cheesecakes. I've been scared to try another one for fear of over or under cooking it. I followed the directions exactly except mine baked 1 hr 55 min. The texture is perfect! That it is crustless makes it very luxurious. I'm a huge fan of my 8 by 3 inch cake pan. Now I love it even more since I can make cheesecake in it. (I did line the bottom of the pan with parchment to help the cake come out easily.)

  • ziggy26 6 Sep, 2011

    The best! My family memebers insisted upon the recipe - a first! I used a regular cheesecake pan, foil wrapped, in the water bath and took it out after 1 hour, 20 min. I will make this again and do the same timing, it was wonderful.

  • daynaloo 23 Apr, 2011

    Best Cheese Cake I have ever made!!! A+++

  • mamachef79 18 Jun, 2010

    you really don't need a crust with this. after it is baked and completely cooled the top is solid and acts like a crust when it is inverted. Mine came out perfect and was delicious!

  • traceyhaun 30 Mar, 2010

    Has anyone made this cheesecake with a crust? I'm having trouble imagining a cheesecake without a crust : /

  • stephmonster87 15 Mar, 2010

    Love this recipe, and the idea of cheesecake for Easter! Combined it with this to make it vegan

  • loupretty 29 Mar, 2009

    Great recipen n n n n n n n I made it with kind of difficulties at the beginning but when my family tasted the results were magnific, I must make it again until it gets better, I decorated with green and red cherries and wipped cream flowers, thx Marthan n n n n n n n

  • DessertFanatic 7 Apr, 2008

    Cheesecake was very delicious! I baked mine for 1 h 45 min, and I thought I overbaked it for sure. It had such large cracks on top. I've made many cheesecakes, and I've never had such large cracks before. However, after it cooled, the cracks "healed." The texture was absolutely perfect, so I'm glad that I didn't bake it for less time. I did have a difficult time dumping it out of the pan, but after some praying and pushing the bottom of the pan with my thumbs, it finally slid out.

  • lhegs 26 Mar, 2008

    Wonderful. Very refreshing and light for a cheesecake. The initial bite surprised me, I didn't think the citrus flavor would be so pronounced. Will definitely make again and again.

  • sugarcube 21 Mar, 2008

    I too am Italian and we have made this cheesecake for many years. We don't use the crused almonds, we do use very fine Ricotta and add some liquors, such as Annisette. We call this a "sweet pizza". Yummmm

  • foodandmooddoteu 19 Mar, 2008

    Hi, I'm italian and in Italy for Easter we prepare a cake called "Colomba" (Dove).
    I'll do it witha a special recipes with ricotta cheese.
    Silvia -

  • CharlottePool 8 Mar, 2008

    O.K., so no gluten. What are the nutrional stats? We Diabetics need to know!

  • CarolynHespe 7 Mar, 2008

    I'm planning on making this cheesecake for Easter, I can't wait to try it. It's the perfect recipe for my family because my husband has celiac's disease and this is completely gluten free.

    Thanks Martha!

  • Tethered_2_Home 24 Feb, 2008

    My first ever cheese cake .... SO straight forward

  • Tethered_2_Home 24 Feb, 2008

    My first ever cheese cake .... SO straight forward

  • 1gudcheesecake 20 Feb, 2008

    Ive never made the perfect cheesecake until i saw this on marthas show!. I made this for the first time back in 05 and was STUNNED! This is by far the easiest and most delicious cheesecake..Ive made a few already for our crew at work and all iever hear is when am i going to make it again..Its pefect thanks martha!

  • atlhomie 27 Nov, 2007

    I am asked to make this every Easter - it has become a tradition. I had to buy the pan special for this cake - but very glad I did! Enjoy -

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