Sweet Cheesecake Recipes
Three Cities of Spain Cheesecake
Yield: 8 to 10 servings
Ingredients
Crumb Crust
- 1 1/2 cups (5 ounces) finely ground Graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
- 5 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
Filling
- 24 ounces cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Topping
- 16 ounces sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Stir together all crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill for up to 2 hours.
- Heat oven to 350 degrees F.
- Beat cream cheese with an electric mixer until fluffy.
- Add eggs, one at a time, then add vanilla extract and sugar, beating on low speed until each ingredient is
incorporated, scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
- Let stand in baking pan on a rack for 5 minutes.
- Leave oven on.
- Stir together sour cream, sugar and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly.
- Bake cake with topping for 10 minutes.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.)
- Chill cake, loosely covered, for at least 6 hours.
- Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
Notes
Cheesecake keeps, covered and chilled, for 3 days.
Attribution
Three Cities of Spain Coffeehouse - Santa Fe, New Mexico (closed in the mid-1970s)