Today seemed look a good day to post this great recipe since it always reminds me of my sister in law, Libby. She loved it while they were out visiting at Christmas. Today is Libby and Matt's 6 year anniversary; happy anniversary you two! Love you both!
This favourite recipe was taken from “The Gourmet” cookbook by Ruth Reichl. The recipe explains how the "recipe comes from Santa Fe’s long closed Three Cities of Spain coffeehouse.” This is a very simple cake, just 5 ingredients, however the taste is amazing!
3-8 oz packages of cream cheese (softened)
4 large eggs
1 cup sugar/ plus 1 tbsp sugar
2 tsp vanilla
1 lb sour cream
Crumb Crust: 1 ½ cups graham cracker or cookie crumbs, 5 tbsp unsalted butter melted, 1/3 c sugar, 1/8 tsp salt. Mix together ingredients in a small mixing bowl. Press onto the bottom and of buttered 9” spring form pan.
Preheat oven to 350 degrees with rack in the middle of the oven. Beat cream cheese in a large bowl at medium speed until fluffy. Reduce speed to low and add eggs one at a time, mixing well after each addition. Add 1 cup of sugar and 1 tsp vanilla, mix well until combined, scraping down sides of bowl as needed.
Pour cheese mixture onto crumb crust. Place spring form pan on a baking sheet to catch any drips. Bake until cake is set 3 inches from the edges but centre is slightly wobbly (about 45 minutes). Cool in pan on a rack for 5 minutes.
Stir together sour cream, remaining 1 tbsp sugar, and remaining 1 tsp vanilla. Drop spoonfuls of topping around the edges of the cake and then spread evenly over top. Bake for 10 minutes more.
Run a knife around the top edge of the cake to loosen it then cool completely in a pan on rack. Cake will continue to set as it cooks. Refrigerate cake, loosely covered, for at least 6 hours.
We put some of my freshly canned cherry and rhubarb fruit topping on the cheesecake. So... good!
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