Three Cities Of Spain Cheesecake

Recipe Ingredients

		For The Crust
11		Graham crackers - (5" by 2 1/2") - ground fine in
		A food processor (abt 1 1/2 cups)
5 3.3333333333333E+14/1.0E+15 tablespoons	80ml	Unsalted butter - (1/3 cup) - softened
1/3 cup	65g / 2.3oz	Sugar
1/8 teaspoon	0.6ml	Salt
		For The Filling
3		Cream cheese - (8 oz ea) - softened
4		Eggs - beaten lightly (large)
1 teaspoon	5ml	Vanilla
1 cup	198g / 7oz	Sugar
		For The Topping
16 oz	454g	Sour cream
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Vanilla
		Accompaniment
		Fresh strawberries

Recipe Instructions

Preheat oven to 350 degrees.

Make crust: In a bowl stir together crumbs, butter, sugar, and salt. Sprinkle half of crumb mixture onto bottom of a buttered 9 1/2-inch springform pan near rim, pressing evenly about 1 1/4 inches up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.

Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time, beating on low speed until just combined. Beat in vanilla and sugar, beating on low speed until just combined.

Pour filling into crust and bake in middle of oven 45 minutes. Transfer cake in pan to a rack, and let stand 5 minutes. (Cake will not be set in center but will set as it cools.) Leave oven on.

Make topping: In a bowl stir together sour cream, sugar and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake 10 minutes more. Transfer cake in pan to rack and cool completely. Chill cake, covered, overnight.

Remove side of pan and transfer cake to a plate. Let cheesecake stand at room temperature 30 minutes and serve with fresh strawberries.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8651)

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