LM on 5/10/09 requested the following recipe.
Jacque, In central California
Three Cities of Spain Cheesecake
yield: Makes 8 to 10 servings
active time: 30 min
total time: 9 1/2 hr
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)...
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
Preparation
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.
http://www.nancyskitchen.com
