Three Cities of Spain Cheesecake
Ready In: 1 hr 25 mins
Serves: 8-10
Ingredients
CRUMB CRUST
- 1 1⁄2 cups graham wafer crumbs or 1 1⁄2 cups vanilla wafers or 1 1⁄2 cups gingersnaps
- 5 tablespoons unsalted butter, melted
- 1⁄3 cup granulated sugar
- 3⁄4 teaspoon salt
FILLING
- 24 ounces cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
TOPPING
- 16 ounces sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Directions
- Crust.
- 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.
- Filling.
- 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.
- 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.
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