THREE CITIES OF SPAIN CHEESECAKE
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.
Categories Gourmet Dessert Cheesecake Cake Cheese Egg Bake Cream Cheese Sour Cream
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Make crumb crust as directed. Preheat oven to 350°F.
- 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 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.
THREE CITIES OF SPAIN CHEESECAKE
A creamy style cheesecake, originally from Santa Fe's Three Cities of Spain coffee house. Everything about this recipe is the same, except for the topping which I made sweeter and the baking instructions are a bit different. I made this for my brother's birthday this year and it was devoured. Very light, yet decadent.
Provided by Chef Acosta
Categories Cheesecake
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Make the crust: Crush the graham crackers in a plastic bag with the bottom of a cup. Combine the graham cracker crumbs, the stick of melted butter and sugar. Press into a 9" springform pan using the same cup, tapping the mixture and pushing it about an inch up the sides. Blind bake the crust by putting it in the oven for 10 minutes. Set aside and cool.
- Make the filling: Use a paddle attachment, if possible. Beat the cream cheese alone until fluffy. In a measuring cup, combine the eggs, and 1 tsp of vanilla. Slowly add to the cream cheese in two parts, stopping to scrape down the sides in between additions. Slowly add the sugar. Do not overbeat.
- Pour filling into pan and tap the pan on the countertop a few times to bring any air bubbles to the surface. Bake for 45 minutes on a baking sheet (to catch any drips). You will know it is done when the cake is set three inches from the edge but is still slightly wobbly in the center when gently shaken. Also, the cheese layer will be slightly browned.
- Cool the cheesecake on a wire rack for 5 minutes. Leave the oven on and turn it up to 400.
- Make the Topping: mix together the 5 tablespoons sugar, 1 1/2 teaspoons vanilla and 16 oz. sour cream until light and fluffy.
- Pour over the cake and bake at 400 degrees for 10 minutes. The topping will be set when it is done.
- Cool cake completely before slicing and serving. If you have the time, 6+ hours would be best. I've served it in as little as 4 hours.
- Enjoy!
Nutrition Facts : Calories 848.6, Fat 59.1, SaturatedFat 35, Cholesterol 256.1, Sodium 712.8, Carbohydrate 68.5, Fiber 0.8, Sugar 50.8, Protein 13.6
THREE CITIES OF SPAIN CHEESECAKE
Make and share this Three Cities of Spain Cheesecake recipe from Food.com.
Provided by abloom69
Categories Cheesecake
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Crust.
- Stir together all ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan.Fill right away or chill up to 2 hours.
- Filling.
- Preheat oven to 350°F.
- Beat cream cheese with an electric mixer until fluffy. Add eggs 1 at a time,then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, 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.
- Topping.
- Stir together sour cream, sugar and vanilla extract. Drop spoonsful 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. Cheesecake keeps, covered and chilled, 3 days.
Nutrition Facts : Calories 729.9, Fat 53.5, SaturatedFat 32.1, Cholesterol 244.7, Sodium 632.8, Carbohydrate 52.1, Fiber 0.4, Sugar 40.4, Protein 12.6
CRUMB CRUST
Categories Dessert No-Cook Kid-Friendly Fall Chill Gourmet Small Plates
Yield Makes enough for a 24-centimeter cheesecake
Number Of Ingredients 4
Steps:
- Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
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