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 10Source:
Submitted by: Recipe Group Member
Date:
