Classic Cheesecake

I have been making this cheesecake every year for Easter for as long as I remember.  This year, I was considering not making it, but Matt said that he really wanted it, especially since we only have it once a year. So, I went ahead and made it again, and as always, it was a hit and I was glad I decided to make it because I really do think it is one delicious cheesecake.

This recipe comes out perfect every time-in regards to both taste and look, and the addition of the lemon and orange zests add a nice hint of citrus that really complements the sweetness of the cake.  This cheesecake   does take quite awhile to bake in the oven, but once you see how perfect the consistency is, you'll see that it's worth your patience.  Maybe I will start making this more than once a year!

 Classic Cheesecake

1 tablespoon unsalted butter, softened

1/4 pound finely ground blanched almonds (I tend to use thin sliced almonds)

4 8-ounce packages cream cheese, room temperature

1/2 cup heavy cream

1 1/2 cups sugar

4 large eggs, lightly beaten

Grated zest of 1 lemon

Grated zest of 1 orange

1 teaspoon pure vanilla extract

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

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.

Source: Slightly adapted from Martha Stewart