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Easter Cheesecake

Recipe photo courtesy of not applicable

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.

Source: The Martha Stewart Show, March 2006



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How would you rate this recipe?
  • engstrom_perry
    19 NOV, 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.
  • 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.
  • maryandkevinaz
    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.)
  • nrhame
    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.

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