This is Tammy Kleber’s recipe for her delicious “Three Cities of Spain” cheesecake.
• 1 ½ cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers, or gingersnaps.
• 5 tablespoons unsalted butter
• 1/3 cup sugar
• 1/8 tsp salt
• 3 (8oz) packages cream cheese, softened (I use Neufachel)
• 4 large eggs
• 1 tsp vanilla
• 1 cup sugar
• 16 oz sour cream
• 1 tablespoon butter
• 1 tsp vanilla
• Stir together crust ingredients and press onto bottom and 1 inch up side of a springform pan. Fill right away or chill up to 2 hours.
• Preheat oven to 350 degrees.
• Beat cream cheese with an electric mixer or food processor until fluffy and add eggs one at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put spring form pan with crust on a shallow baking pan (to catch drips). Pour filling into crust and bake in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan shakes gently.
• Let stand in baking pan on a rack 5 minutes. Leave oven on.
• Stir together sour cream, sugar, and vanilla. Drop teaspoonfuls of topping around edge of cake and spread gently over center, smoothing evenly.
• Bake cake with topping 10 minutes,
• Cool completely in spring from 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 to plate. Best when brought to room temperature before serving.
OTHER IDEAS: BLUEBERRY TOPPING
• 1 ½ pints (3 cups) blueberries
• ¾ Cup sugar
• 2 tablespoons unsalted butter
• 3 tablespoons fresh lemon juice
• 1 tablespoons cornstarch
• Combine all ingredients in a saucepan over med-high heat.
• Bring to a simmer and cook until berries break down, about 4 minutes.
• Let cool, then refrigerate, covered until cold (up to 3 days).
Note: Unlike the gluey topping you find in a can, this one cooks down to a syrup using the fresh berries. Can try this with other berries and fruit as well.