Three Cities of Spain Cheesecake

Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

Three Cities of Spain Coffeehouse - Santa Fe, New Mexico (closed in the mid-1970s).

Ingredients Nutrition


  1. Crust.
  2. Stir together all ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan.Fill right away or chill up to 2 hours.
  3. Filling.
  4. Preheat oven to 350°F.
  5. 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.
  6. 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.
  7. Topping.
  8. 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.
  9. Run a knife around top edge of cake to loosen and cool completely in springform
  10. 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.


Most Helpful

The original page from Gourmet with this recipe is tattered and spotted, but it is a treasure to me. I love this cheesecake. I believe that the recipe for the crust has been corrected on the web site to reduce the salt to 1/8 teaspoon. I use salted butter, and just eliminate adding any more salt.

Sweet Baboo March 27, 2009

I have been using this particular recipe for over 20 years. I found it in Gourmet Magazine in the early 80's. It's the best recipe and the only only I use. I've tried using graham wafers, vanilla wafers and the gingersnap crust and all are equally good, depending on your taste. It's also good using chocolate wafers. It turns out perfect every time I make it. Thank you for posting it...

Sweet Irene December 31, 2006

I adore this recipe. Grew up with "Lindy's" famous cheesecake, and I ALWAYS have cheesecake for my birthday. This is moist, not dry and crumbly. True cheese flavor, not overpowered by lemon or almond. This is the ONLY one I make now.

Sallie H June 02, 2005

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