Three Cities of Spain Cheesecake
Lorie Reed
This cookbook would not be complete without Ethan’s favorite!
ingredients
- Crust:
- 10 finely ground graham crackers
- 1/2 Butter melted
- 1/2 cup sugar
- Filling:
- 3 (8-oz) packages cream cheese - room temp
- 4 large eggs - room temp
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 cup sugar
- For topping:
- 16 oz sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
directions
- 1
Preheat oven to 350°F. Mix crumb ingredients together and press in to round cake pan. (9")
- 2
Beat cream cheese with mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated, scraping bowl between additions.Pour filling into crust, set in water bath, place in middle of oven for 45 minutes, center is will be slightly wobbly when pan is gently shaken.
- 3
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. (Cake will set as it cools.) Chill cake at least 6 hours.
notes
Place finished cheesecake in freezer till stiff, it can easily be removed and transfer to serving plate.
Source: Lorie
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