Martha Stewart Domesticated Me with Her Cheesecake

I've always known her name, but who really is Martha Stewart? I don't really find out the answer to that question, BUT I do make her cheesecake with glacéed strawberries from the Essential Martha Stewart Cookbook.

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Ingredients:
1/4 pound of ground blanched almonds
4 8oz packs of cream cheese
1/2 cup heavy cream
1 1/2 cup sugar
4 eggs, lightly beaten
grated zest of lemon
grated zest of orange
1 tsp vanilla extract

Sugar glaze for strawberries:
2 cups sugar
1/2 cup water
strawberries

World's Greatest Strawberry Sauce:
1 qt strawberries
1 cupish sugar
couple tb of lemon juice

[dericgourd]

Jamie should be hired by Cookbook Editors. If he messes up the recipe, you need a rewrite. The guy has skills, but his greatest skill is misreading unclear recipes...

[ShiraCheshire]

"Weird that this has no crust, " he says, standing directly next to the entire container of almonds that was meant to be the crust. "Too bad the almonds just sorta disappeared" he says, after not using the almonds. I'm laughing. This channel is the best.

[robertwearing]

Calls for 1/4 lb almond crust, dusts with 2 tsp and complains about missing almond taste. Lol

[jacquelinewillems]

I love baking. In the early 1970's I made baked goods for everybody in my life and give them away.
I had people ordering their favorites from me til the 1990s, even catering.
I'm 73 now, retired.
Its been a great cooking journey.
Now I cook great food for myself.
I enjoy your show, Kid!

[knittingnana]

Im yelling at the screen " why aren't you using a spring form That's what spring form pans are for, cheesecake

[imstillmata]

What cracks me up about these comments is there's an online video of Martha making his exact cheesecake. She does not use a springform pan, she literally dusts the pan with a tiny bit of almond meal and discards the rest of the 1/4 lb, and she creates citrus zest using stationary microplane on the bottom and moving the fruit. She does not demonstrate how she removed the cheesecake from the traditional cake pan. 🤣🤷🏻‍♀️ (if you want to watch the video, google: Martha Stewart cheesecake zest lemon orange)

[DJMarcO]

Jamie: This recipe isn't challenging.
Also Jamie: Skips entire step - basically (dusting with almond flour rather than making an almond crust)

[mattdorsey]

I was obsessed with Martha Stewart as a child and I got to meet her a few years ago and became even more obsessed. If she puts 1/4 lb. of almonds in a recipe she would have wanted you to use every crumb. She doesn’t ever waste anything. If you watch her shows you can see she will scrape every bowl and use every remnant of an ingredient she meticulously prepared in advance.

[debrabowen]

I’m not sure which is more entertaining, Jamie’s ADD, or his cooking. He’s a complete package!

[thisisspartacus]

5:25 wait isn’t the crust you’re missing the 1/4lb of almond dust you opted to leave off?

[HailG]

This isn't an overnight thing, and it's been a pleasure to follow your journey for this long, but sometimes it hits me just how good you've gotten at this. Truly proof that no matter your starting point, all you need to be a good cook is hard work and perseverance

[pixelrancher]

Love Martha's cheesecake!!
And I agree - a crust, and baked in a springform pan.

[davidwelch]

A little tip on hulling strawberries for sauce, etc. I also just cut off the top of the strawberries if I'm just making a sauce for me. But to completely hull a strawberry which will make the sauce darker red and more flavorful, take out the center also (like coring and apple). The white has no flavor so it dillutes the strawberry flavor. It also pales the redness of the sauce. The easiest way to do it is to use a wide straw (or standard straw for small strawberries). I use those sturdy reusable plastic straws and have normal and wide ones that I use for different things.

One last little tip. When using this straw technique, don't worry about shaking or knocking out the strawberry core from the straw each time you core/hull one. Just keep them in and they'll work their way up the straw and pop out on their own!

OK one more tip (and the last one, I promise!) Embrace non-stick cooking spray as one of your best friends and savior while baking. If you are baking a cheesecake in a non-springform pan which you'll have to turn out on to a plate as you did, spray the sides with the cooking spray. If you are using a non-stick coated pan, don't use it. It contains soy lecithin which will build up on the non-stick surface over time. (Sorry, I'm a baking science geek).

[Sklikucs]

You pour all the ground almonds into the pan, and move them around the pan until you have a thick layer!

[samnicol]

I’ve made this time and time again. This is the best cheesecake I’ve ever had in my life but you need to butter the pan really thick and basically stick as much almond as you can to the butter.

[cedricol]

In Belgium we indeed make our cheesecakes with a speculoos crust. It's a match made in heaven.

[Joshhauff]

Glad to see the bowl-dispensing ceiling apparatus was transferred to your new kitchen!

[eveningstar]

Immediately worried you weren’t using a springform pan for a cheesecake! Looks yummy.

[SurvivinThrivin]

The title of Jaime's YT Channel alone was too outrageously creative to skip😂but then the vid he titled: "cabbage hell" out of a recipe book with a laughing Julia Child bobble head in background got me to sub. Thoroughly enjoyable. Entertaining yet informative. Appreciate his test kitchen😉

[spang]

love the good eats vibe when you put the camera in your cabinets!