![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/CheeseCake.gif\" "\\"CheeseCake\\"")
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This is Tammy Kleber’s recipe for her delicious “Three Cities of Spain” cheesecake.<\/p>\n
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CRUST INGREDIENTS:
\n\u2022 1 \u00bd cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers, or gingersnaps.
\n\u2022 5 tablespoons unsalted butter
\n\u2022 1\/3 cup sugar
\n\u2022 1\/8 tsp salt<\/p>\n
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FILLING INGREDIENTS:
\n\u2022 3 (8oz) packages cream cheese, softened (I use Neufachel)
\n\u2022 4 large eggs
\n\u2022 1 tsp vanilla
\n\u2022 1 cup sugar<\/p>\n
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TOPPING INGREDIENTS:
\n\u2022 16 oz sour cream
\n\u2022 1 tablespoon butter
\n\u2022 1 tsp vanilla<\/p>\n
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DIRECTIONS:<\/p>\n
\u2022 Stir together crust ingredients and press onto bottom and 1 inch up side of a springform pan.\u00a0 Fill right away or chill up to 2 hours.<\/p>\n
\u2022 Preheat oven to 350 degrees.<\/p>\n
\u2022 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.<\/p>\n
\u2022 Put spring form pan with crust on a shallow baking pan (to catch drips).\u00a0 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.<\/p>\n
\u2022 Let stand in baking pan on a rack 5 minutes.\u00a0 Leave oven on.<\/p>\n
\u2022 Stir together sour cream, sugar, and vanilla.\u00a0 Drop teaspoonfuls of topping around edge of cake and spread gently over center, smoothing evenly.<\/p>\n
\u2022 Bake cake with topping 10 minutes,<\/p>\n
\u2022 Cool completely in spring from pan on rack. (Cake will continue to set as it cools)\u00a0 Chill cake, loosely covered at least 6 hours.\u00a0 Remove side from pan and transfer to plate.\u00a0 Best when brought to room temperature before serving.<\/p>\n
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OTHER IDEAS:<\/strong>\u00a0 BLUEBERRY TOPPING<\/p>\n INGREDIENTS: <\/p>\n DIRECTIONS:<\/p>\n \u2022 Combine all ingredients in a saucepan over med-high heat.<\/p>\n \u2022 Bring to a simmer and cook until berries break down, about 4 minutes.<\/p>\n \u2022 Let cool, then refrigerate, covered until cold (up to 3 days).<\/p>\n <\/p>\n Note:\u00a0 Unlike the gluey topping you find in a can, this one cooks down to a syrup using the fresh berries.\u00a0 Can try this with other berries and fruit as well.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This is Tammy Kleber’s recipe for her delicious “Three Cities of Spain” cheesecake. CRUST INGREDIENTS: \u2022 1 \u00bd cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers, or gingersnaps. \u2022 5 tablespoons unsalted butter \u2022 1\/3 cup sugar \u2022 1\/8 tsp salt FILLING INGREDIENTS: \u2022 3 (8oz) …
\n\u2022 1 \u00bd pints (3 cups) blueberries
\n\u2022 \u00be Cup sugar
\n\u2022 2 tablespoons unsalted butter
\n\u2022 3 tablespoons fresh lemon juice
\n\u2022 1 tablespoons cornstarch<\/p>\n
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