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THREE CITIES OF SPAIN CHEESECAKE Recipe | |
Cheesecake | |
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Ingredients:
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.Active time: 30 min Start to finish: 9 1/2 hr." Crumb Crust: 1 1/2 cups (5 oz) finely ground graham crackers 5 tablespoons unsalted butter, melted 1/3 cup sugar 1/8 teaspoon salt Filling: 3 (8-oz) packages cream cheese, softened 4 large eggs 1 teaspoon vanilla 1 cup sugar For topping: 16 oz sour cream 1 tablespoon sugar 1 teaspoon vanilla
Directions:
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 350 F. (325 F for dark pans). Make filling and bake cake: 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. Source: Gourmet | |