Easter Cheesecake

167 Ratings
  • 5 38
  • 4 55
  • 3 43
  • 2 24
  • 1 7

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.

The Martha Stewart Show, March 2006, The Martha Stewart Show, Episode 1111

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Read the full recipe after the video.

Recipe Summary

Servings:
10
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Ingredients

Directions

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

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  • 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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Reviews (19)

167 Ratings
  • 5 38
  • 4 55
  • 3 43
  • 2 24
  • 1 7
Martha Stewart Member
11/19/2017
I have used this recipe since I was in my early 20. I love it. It's funny I got the book as a special gift to myself. I had to put it on layaway. I love he recipe it has always worked. I don't cook it as long as the book says.
Martha Stewart Member
03/24/2015
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.
Martha Stewart Member
06/13/2013
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.)
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Martha Stewart Member
09/06/2011
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.
Martha Stewart Member
04/23/2011
Best Cheese Cake I have ever made!!! A+++
Martha Stewart Member
06/18/2010
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!
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Martha Stewart Member
03/30/2010
Has anyone made this cheesecake with a crust? I'm having trouble imagining a cheesecake without a crust : /
Martha Stewart Member
03/15/2010
Love this recipe, and the idea of cheesecake for Easter! Combined it with this to make it vegan http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/vegan-cheesecake
Martha Stewart Member
03/29/2009
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
Martha Stewart Member
04/07/2008
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.
Martha Stewart Member
03/26/2008
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.
Martha Stewart Member
03/21/2008
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
Martha Stewart Member
03/19/2008
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 - www.foodandmood.eu
Martha Stewart Member
03/08/2008
O.K., so no gluten. What are the nutrional stats? We Diabetics need to know!
Martha Stewart Member
03/07/2008
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!
Martha Stewart Member
02/24/2008
My first ever cheese cake .... SO straight forward
Martha Stewart Member
02/24/2008
My first ever cheese cake .... SO straight forward
Martha Stewart Member
02/20/2008
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!
Martha Stewart Member
11/27/2007
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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