Bytes to Bites


Three Cities of Spain Cheesecake
May 20, 2012, 4:50 am
Filed under: Desserts - Cakes | Tags: ,

Introduction:

Delicious! Good on it’s own or served with a fruit topping.

Ingredients:

For Crumb Cake Base:

1 1/2 cups finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps

5 tbspns unsalted butter, melted

1/3 cup sugar

1/8 tsp salt

For Cake:

3 (8 oz) packages cream cheese, softened

4 large eggs

1 tsp vanilla

1 cup sugar

For Topping:

16 oz sour cream

1 tbsp sugar

1 tsp vanilla

Instructions:

1. Crumb Cake Base: Stir together crust ingredients and press onto bottom and 1 inch up the side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

2. Preheat oven to 350 degrees F.

3. Cake: 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.

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.

4. For Topping: 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.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.

Comments:

I’ve made this twice before and for a cheesecake newbie, it’s pretty easy and has turned out great both times. My husband raved about it!

Our Home Rating? 5/5 bites

Source: http://www.epicurious.com

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