Cheesecake is one of the foods that I think makes the world go round. I haven’t been making this particular cheesecake recipe for very long, but I have had a ton of success with it. I have even made this recipe for a friend to take to her son’s baseball banquet. When someone wants to take something I’ve made to an event, that’s when I know a recipe is a winner.
As some of you know, I’m allergic to strawberries. In turn I never have made the glaceed strawberries. I will actually have to look up the recipe for those and add it later. Sorry.
Cheesecake with Glaceed Berries
from Entertaining by Martha Stewart
This is the richest, smoothest cheesecake. The finely ground almonds which dust the pan are a pleasing contrast to the silkiness of the the cheesecake. Use a straight sided pan 8 inches wide and 3 inches deep.
1 Tablespoon unsalted butter, at room temperature
1/4 pound finely ground blanched almonds
4 8-oz packages cream cheese, softened
1/2 C heavy cream
1 1/2 C sugar
4 eggs, lightly beaten
Zest of 1 orange
Zest of 1 lemon
1 teaspoon vanilla
1 pint Glaceed Strawberries
Preheat oven to 325F. Butter pan and dust with ground almonds.
In an electric mixer, beat cream cheese, cream, and sugar until smooth. Add eggs and beat again. Mix in zest and vanilla.
Pour into prepared pan and place this pan in a slightly larger pan. Pour boiling water into the larger pan to come 2/3 up the side of the cake pan.
Bake until firm, approximately 2 hours, adding more boiling water when necessary. Turn off the oven, open door, and let cake sit until cooled.
Invert onto a platter. Garnish with strawberries.