1990s Recipes + Menus
Three Cities of Spain Cheesecake
Serves8 to 10
- Active time:30 min
- Start to finish:9 1/2 hr
ADAPTED FROM THREE CITIES OF SPAIN COFFEEHOUSE, SANTA FE, NM
November 1999
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.
- 1 crumb-crust recipe, made with finely ground graham crackers.
- 3 (8-oz) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla
- 1 cup sugar
For Topping
- 16 oz sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
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Make crumb crust as directed in separate recipe. Preheat oven to 350ºF.
Make filling and bake 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 a 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.
Make 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.
Cooks' note: Cheesecake keeps, covered and chilled, 3 days.
- Keywords
- dessert,
- cheesecake,
- cheese,
- dairy
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