Three Cities of Spain Cheesecake

By paulmartinjr

Ingredients

• For topping:
• 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
• 16 oz sour cream
• 1 tablespoon sugar
• 1 teaspoon vanilla

Details

Adapted from epicurious.com

Preparation

Step 1

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.