Ingredientes para Three Cities Of Spain Cheesecake
- Graham Wafer Crumbs
- Unsalted Butter
- Granulated Sugar
- Salt
- 3 (8-ounce) packages cream cheese
- 4 large eggs
- 2 teaspoons vanilla extract (for filling) + 1 teaspoon vanilla extract (for topping)
- 1 cup sour cream
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Cómo preparar Three Cities Of Spain Cheesecake
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press mixture firmly into the bottom and 1 inch up the sides of a greased 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool completely.
- **Filling:**
- In a large bowl, beat 3 (8-ounce) packages cream cheese with an electric mixer until smooth and creamy.
- Add 1 ½ cups granulated sugar and beat until well combined.
- Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
- Pour filling into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 45-55 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- **Topping:**
- While the cheesecake is baking, in a small bowl, whisk together 1 cup sour cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract.
- Once the cheesecake is removed from the oven, spread the sour cream mixture evenly over the top.
- Let the cheesecake cool completely in the oven with the door slightly ajar for at least 1 hour. Then, remove from the oven and let cool completely at room temperature.
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
161g
Fat
160g
Carbs
17g
