The Ultimate Cheesecake

Fine on its own, this ultracreamy but slightly chewy cheesecake is a blank canvas for many different toppings .

2 tablespoons unsalted butter, melted and cooled

1⁄4 cup fi nely ground blanched almonds

11⁄2 pounds regular cream cheese (do not use low-fat or fat-free), softened to room temperature (see Note)

3⁄4 cup granulated sugar

1⁄4 cup packed dark brown sugar

3 large eggs, at room temperature

1⁄2 cup heavy cream

1 tablespoon vanilla extract

1⁄4 teaspoon salt

• Position the rack in the center of the oven and preheat the oven to 325°F. Brush the melted butter over the inside of an 8-inch cheesecake pan. Alternatively, you can use an 8-inch springform pan if you fi rst wrap its exterior with aluminum foil to prevent any water or batter leakage. Bring a teakettle of water to a boil over high heat.
• Sprinkle the ground almonds into the pan; turn until the bottom is coated with the almonds, tapping the pan so the almonds move up the sides as well. Leave any extra almonds on the bottom of the pan.
• Use an electric mixer to beat the cream cheese and both sugars in a large bowl until creamy, until you can feel few sugar granules between your fi ngers, about 6 minutes.
• Beat in the eggs one at a time, adding the next only after the previous one has been fully incorporated. After scraping down the sides of the bowl, beat in the cream, vanilla, and salt until smooth. Pour and scrape the batter into the prepared pan, doing so slowly so as not to dislodge any of the almonds.
• Take the water off the heat so that it stops boiling. Place the cake pan in a large roasting pan; fi ll the roasting pan with the very hot water until it comes halfway up the sides of the cake pan.
• Bake until set when jiggled and a little browned on top, about 11⁄2 hours.
• To cool: Remove the cheesecake pan or springform pan from the water bath and cool on a wire rack until room temperature, about 2 hours.
• To store: When completely cooled, wrap the pan in plastic wrap and store in the refrigerator for up to 3 days.
• To unmold: Run a knife gently around the interior rim of the pan; invert the cheesecake onto a cutting board, then reinvert it onto a serving plate or cake plate; or slip off the outer springform ring, slice the cake off the bottom with a long, thin knife, and slip it onto a serving platter or cake stand.
• Note: Low-fat cream cheese will result in a slippery texture; fat-free cream cheese will produce a watery cheesecake that may not set.

Makes one 8-inch cheesecake