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Three Cities of Spain Cheesecake

Recipe by . Recipe adapted from Gourmet Magazine, April 1996. See history note below.
July 17, 2006
Category: Cakes; Desserts

This is a very popular recipe and is copied in many magazines. According to Zanne Early Steward of Gourmet Magazine, in the April 1996 edition, this came "from a coffeehouse in Santa Fe called Three Cities of Spain." After this recipe, any other cheesecake recipe may end up at the back of the recipe box; they did mine. Ultimate in smooth and creamy.

Baking time: About an hour or more.
Yield: 1 cheesecake
Review: 5 Stars


Cheesecake Crust:
- 1 1/2 cups graham cracker crumbs, ground fine
- 1/3 cup butter, unsalted
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
Cheesecake Filling:
- 3 8-ounce packages cream cheese, soft
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Sour Cream Topping:
- 1 16-ounce container sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla


1. Preheat oven to 350°F.

2. For Crust: Stir all ingredients. Sprinkle half of the mixture onto the bottom of buttered 9 1/2 inch springform pan near rim and press up 1 1/4 inches up on the sides. Sprinkle remaining crumbs on the bottom and press onto bottom, evenly and join side edges. Reserve.

3. For Topping: Stir all ingredients together. Reserve.

4. For Filling: Beat cream cheese until light and add in eggs, about one at a time, beating on low speed until just combined. Add in vanilla and sugar on low speed, until just combined. Pour into prepared crust and bake for 45 minutes. Transfer cheesecake to a cooling rack and let stand for 5 minutes. The cheesecake may not be set yet, but will as it cools. Leave the oven on. Drop the topping by spoonfuls around the top of the cheesecake and gently spread evenly toward the center. Place back into the oven and bake for 10 minutes more. Transfer to cooling rack and cool completely. Cake will set as it cools. When completely cooled, cover lightly and chill overnight. The next day, remove sides of the sprinform pan and transfer to serving plate. Let cheesecake stand at room temperature for 30 minutes prior to serving.



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