Three Cities Of Spain Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 1/2 cups graham wafer crumbs or 1 1/2 cups vanilla wafers or 1 1/2 cups gingersnaps
• 5 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar
• 3/4 teaspoon salt
• 24 ounces cream cheese, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 16 ounces sour cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

Recipe

• 1 crust.
• 2 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.
• 3 filling.
• 4 preheat oven to 350°f.
• 5 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.
• 6 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.
• 7 topping.
• 8 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.
• 9 run a knife around top edge of cake to loosen and cool completely in springform
• 10 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.