Three Cities of Spain Cheesecake
A rich and creamy classic cheesecake with a graham cracker crust, topped with a sweet sour cream layer. This elegant dessert features a perfectly smooth cream cheese filling enhanced with vanilla.
Ingredients
- •1 recipe graham cracker crust
- •3 packages cream cheese
- •4 large eggs
- •1 teaspoon vanilla
- •1 cup sugar
- •16 oz sour cream
- •1 tablespoon sugar
- •1 teaspoon vanilla
Cooking Instructions
- 1.
Make crumb crust as directed. Preheat oven to 350°F.
15 min
- 2.
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.
10 min
- 3.
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.
50 min
- 4.
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.
15 min
- 5.
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.
360 min
