Three cities of spain cheesecake

Yield: 1 Servings

Measure Ingredient
11 Graham crackers ground fine
⅓ cup Softened usalted butter
⅓ cup Sugar
⅛ teaspoon Salt
3 packs (8 oz) cream cheese *
4 larges Eggs; beaten lightly
1 teaspoon Vanilla
1 cup Sugar
16 ounces Container sour cream **
1 tablespoon Sugar
1 teaspoon Vanilla

FOR CRUST

FOR FILLING

FOR TOPPING

(April 1996 Gourmet)

Preheat oven to 350. Make crust: In a bowl, stir together crust ingredients. Sprinkle the crumbs into a 9 inch springform pan and press evenly over bottom and up the sides about 1½ inches. Make filling: with an electric mixer beat cream cheese until fluffy and add eggs a little at a time. Beat in vanilla and sugar until just combined. Pour filling into crust and bake in the middle of the oven for 45 min. Transfer cake to a rack and let stand 5 min. Leave oven on. Make topping: stir together topping ingredients. Gently spread over top of cake and return to oven.

Bake cake for 10 min. Remove from oven and let cool completely. Cover with plastic wrap and refrigerate overnight. Remove cake from refrigerator and let stand at room temperature 30 min. Serve with strawberries if desired.

*) I used yogurt cheese made from fatfree yogurt and left to drain for 36 hours.

**) I used lf sour cream.

Posted to Digest eat-lf.v097.n227 by Nathalie Chiva <nathalie.chiva@...> on Sep 10, 1997

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