Three Cities of Spain Cheesecake
Submitted by: Matt Pohle
5 T. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
3 (8-ouce) packages, cream cheese, softened
4 large eggs
1 tsp. vanilla
1 c. sugar
16 ounces sour cream
1 T. sugar
1 tsp. vanilla
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9 1/2 inch springform pan. Fill right away or chill up to 2 hours.
Preheat oven to 350 degrees.
Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then add vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Put springform pan with crust in a shallow backing pan. Pour filling into crust and bake in baking pan (to catch 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 gently shaken. Let stand in baking pan on a rack for 5 minutes. Leave oven on.
Stir together sour cream, sugar, and vanilla. Drop spoonfools of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping for 10 minutes. Run a knife around top edge of cake to loosen and cool completely in springform 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 cake to a plate.
Recipe originally from the Food Network. Scott, you'll have to get your own blackberries...