Monday, March 24, 2008

Desserts, round 2

This was for the other brother that likes anything cream cheese based. His one stipulation is that he prefers the creamy, less-dense variety of cheesecake. After searching the internet, I finally found this recipe for what turned out to be the BEST cheesecake I've ever made! I might even go so far as to say this is one of the best cheesecakes I've ever had, period. It was so creamy. I'm not normally a big fan of graham cracker crusts but the birthday boy requested it. I was pleasantly surprised that it actually tasted good - no more store-bought pie crusts for me, this one made a believer out of me. I couldn't leave well enough alone though, so I made a strawberry topping to go on top. Unlike the Carrot Cake, this one was super easy to make and you must try it now!

Three Cities of Spain Cheesecake

1 graham cracker crust, recipe follows
3 (8oz) packages of cream cheese, softened (I used 2-1/3 less fat and 1-full fat)
4 large eggs
1 tsp vanilla
1 cup sugar

For topping
1 (16oz) container of sour cream (I used lower fat or fat free)
1 T. sugar
1 tsp. vanilla

Make crumb crust as directed. Preheat oven to 350. Put a shallow dish of water on the shelf under where you're going to put the cake (this is for moisture and to help prevent cracking on the top of the cheesecake).

Beat cream cheese with mixer 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 springform pan with crumb crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch any drips) in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is shaken (I found that 45 minutes was the exact amount of time - this is crucial to keeping your cheesecake creamy and not dry (overcooked)). Let stand in baking pan on a rack 5 minutes. Leave oven on.

For topping, stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes. I think it's best to let it sit in the frige overnight and serve at room temperature the next day.

For strawberry topping, just cut about a pint of strawberries into bite-sized pieces, put in a small saucepan on the stove. Add 1-2 T. sugar and cook on low for 10-15 minutes, stirring ocassionaly. Spoon over each slice of cheesecake.

Graham Cracker Crust

1 1/2 cups coarsely ground graham crackers
5 T. unsalted butter, melted
1/3 cup sugar
1/8 tsp salt

Stir together crust ingredients and press onto bottom and 1 inch up side of springform pan. Bake in 350 degree oven for 5-7 minutes to set. Don't brown.


  1. I am not a big fan of the traditional New York style cheesecake either. Many years ago, my mom found a recipe for cheesecake that has become somewhat of a family tradition at each gathering. And I mean on Brandon's side. He and his sister had the cheesecake at my parent's home one night when they had us over for dinner. They went back to Pikeville and bragged on it and ever since Debbie (my mother-in-law) has been making it for all family celebrations and church functions. I can't help but tell people that really it's MY cheesecake when I hear someone ask her to bring "her cheesecake". Brandon's grandmother even denied giving someone the recipe once, saying it was a "family secret". If you really like cheesecake, and want to try it, let me know.

  2. Court-
    I'd love to try that recipe. My word, if that many people swear by it, it has to be good! I'm always up for a good recipe. I had your white chili last night and it was yummy.