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Three Cities of Spain Cheesecake




Source of Recipe


Internet


List of Ingredients




CRUMB CRUST:
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps (I use graham cracker crumbs)
5 tablespoons unsalted butter, melted
1/3 cup sugar (I use 2 Tbsp)
1/8 teaspoon salt

FILLING:
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar

Topping:
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla


Recipe



MAKE CRUMB CRUST:
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter (9-inch) springform pan. Fill right away or chill up to 2 hours.

CHEESECAKE:
Preheat oven to 3500F.
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and 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.

Make topping:
Stir together sour cream, sugar, and vanilla. Drop spoonfuls 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.

Cooks' note: Cheesecake keeps, covered and chilled, 3 days.

Makes 8 to 10 servings.