Three Cities of Spain Cheesecake
"Three Cities of Spain Coffeehouse - Santa Fe, New Mexico (closed in the
mid-1970s)."
photo by keencarlene
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
-
CRUMB CRUST
- 1 1⁄2 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.
Questions & Replies
-
Can this cheesecake be frozen?
Reviews
-
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... -
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. -
I love this cheesecake recipe, it's simple and divine! Every time I've made this, it has disappeared within a matter of minutes. I especially love how the top looks shiny, like smooth glass after it has cooled. This is not just a good recipe, but one that should be treasured and passed down! -
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.
RECIPE SUBMITTED BY
abloom69
United States
I live about 20 minutes away from Vancouver, British Coumbia in the Historic Little Fishing City of Ladner, BC, this photo is just a view from one of the many little Islands that surround Vancouver Island and Vancouver.
I am close to many Berry and Fruit Farms, Organic Farms and plentiful Seafood. I am currently a part-time Private Chef for a client in Vancouver , she keeps my job very interesting snd challenging. I am always looking for recipes to prepare for her. Most of the recipes I post have been successful with clients or family over the years however I am pretty lazy about entering them in my cookbook, but I am getting better. Also after being online for years I am utilizing Recipezaar as a means to organize all my online saved recipes and recipes yet to try. My other work days are working with my Dad in the Family Business which is in Transportation .
It says passions, well, I guess I have a passion for the search, the pouring over of recipes in cookbooks and the internet, most of the time I don't end up making any of them but I just love to look.
