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Easter Cheesecake

Easter Cheesecake

Cooking Time

Preparation Time : 15

Cook Time : 120

Total Time : 135


Serves 10

  • 1tablespoon unsalted butter, softened

  • 1⁄4 lb finely ground blanched almond

  • 32ounces cream cheese, room temperature

  • 1⁄2 cup heavy cream

  • 1 1⁄2 cups sugar

  • 4large eggs, lightly beaten

  • 1 lemon, zest of, grated

  • 1 orange, zest of, grated

  • 1teaspoon pure vanilla extract


  • 01

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

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

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



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