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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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From Martha Stewart...light & fluffy, mousse-like texture, but rich & creamy at the same time. One of my fav's! Ground almonds lightly dust pan instead of traditional graham cracker crust.(Use an 8 inch wide, 3 inch deep, STRAIGHT-SIDE PAN. Read more ..) Ingredients:
1 tablespoon unsalted butter, softened to room temperature |
1/4 pound finely ground blanched almonds |
4 8-ounce packs cream cheese, room temperature |
1/2 cup heavy cream |
1 1/2 cups sugar |
4 large eggs, lightly beaten, room temperature |
grated zest of 1 lemon |
grated zest of 1 orange |
1 teaspoon pure vanilla extract |
8 -by-3 -inch cake pan |
Directions:
1. 1. Preheat oven to 325 degrees. Butter an 8 -by-3 -inch cake pan and dust with ground almonds; set aside.
2. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, heavy cream, and sugar until smooth. Add eggs and beat until incorporated. Beat in zests and vanilla.
3. 3. Pour into prepared cake 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. 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. 5. Transfer to refrigerator and chill overnight. Invert onto a plate; serve.
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