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Three Cities of Spain Cheesecake

Crumb Crust Ingredients:

  • 1 1/2 cups (5 ounces) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
  • 5 Tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 3/4 tsp salt

Preparation:

Stir together all ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Filling Ingredients:

  • 24 oz cream cheese, softened
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup granulated sugar

Preparation:

Preheat oven to 350° F.

Beat cream cheese with an electric mixer until fluffy. Add eggs, 1 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 5 minutes. Leave oven on.

Topping Ingredients:

  • 16 oz sour cream
  • 1 Tbsp granulated sugar
  • 1 tsp vanilla extract

Preparation:

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 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, at least 6 hours.

Remove side from pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 3 days.

Makes 8 to 10

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