No cheesecake roundup would be complete without this one, created by Santa Fe’s Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.


Active time: 30 min Start to finish: 9 1/2 hr.

Makes 8 to 10 servings.

INGREDIENTS

  • 1 crumb-crust recipe, made with finely ground graham crackers
  • 3 (8-oz) packages cream cheese, softened
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
    for topping
  • 16 oz sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla

    DIRECTIONS

    Make crumb crust as directed. Preheat oven to 350°F.


    Make filling and bake cake:
    Beat cream cheese with an electric mixer until fluffy and add eggs, 1 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 crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 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 5 minutes. Leave oven on.


    Make 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.


    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. Bring to room temperature before serving.

    Cooks’ note:
    • Cheesecake keeps, covered and chilled, 3 days.