Best 3 Three Cities Of Spain Cheesecake Recipes
In the realm of culinary delights, few desserts hold a candle to the exquisite cheesecake. Its creamy texture, delectable fillings, and versatile crusts have captivated taste buds across the globe. Embark on a gastronomic journey to Spain, where three cities, each with its unique culinary heritage, have crafted their own renditions of this beloved dessert. From the vibrant streets of Barcelona to the historic charm of Madrid and the sun-kissed shores of Valencia, discover a trio of cheesecake recipes that reflect the diverse flavors and traditions of Spain. Whether you prefer the classic elegance of the Barcelona-style cheesecake with its rich, velvety filling and caramelized crust, the rustic charm of the Madrid-style cheesecake with its tangy goat cheese and honey drizzle, or the refreshing zest of the Valencia-style cheesecake with its citrus-infused filling and almond crust, these recipes offer a tantalizing exploration of Spanish cheesecake artistry. Prepare to indulge your senses and transport your taste buds to the heart of Spain with this delectable trio of cheesecake recipes.
Here are our top 3 tried and tested recipes!
THREE CITIES OF SPAIN CHEESECAKE
Make and share this Three Cities of Spain Cheesecake recipe from Food.com.
Provided by abloom69
Categories Cheesecake
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Crust.
- Stir together all ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan.Fill right away or chill up to 2 hours.
- Filling.
- Preheat oven to 350°F.
- Beat cream cheese with an electric mixer until fluffy. Add eggs 1 at a time,then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, 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.
- Topping.
- Stir together sour cream, sugar and vanilla extract. Drop spoonsful 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. Cheesecake keeps, covered and chilled, 3 days.
Nutrition Facts : Calories 729.9, Fat 53.5, SaturatedFat 32.1, Cholesterol 244.7, Sodium 632.8, Carbohydrate 52.1, Fiber 0.4, Sugar 40.4, Protein 12.6
THREE CITIES OF SPAIN CHEESECAKE
A creamy style cheesecake, originally from Santa Fe's Three Cities of Spain coffee house. Everything about this recipe is the same, except for the topping which I made sweeter and the baking instructions are a bit different. I made this for my brother's birthday this year and it was devoured. Very light, yet decadent.
Provided by Chef Acosta
Categories Cheesecake
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Make the crust: Crush the graham crackers in a plastic bag with the bottom of a cup. Combine the graham cracker crumbs, the stick of melted butter and sugar. Press into a 9" springform pan using the same cup, tapping the mixture and pushing it about an inch up the sides. Blind bake the crust by putting it in the oven for 10 minutes. Set aside and cool.
- Make the filling: Use a paddle attachment, if possible. Beat the cream cheese alone until fluffy. In a measuring cup, combine the eggs, and 1 tsp of vanilla. Slowly add to the cream cheese in two parts, stopping to scrape down the sides in between additions. Slowly add the sugar. Do not overbeat.
- Pour filling into pan and tap the pan on the countertop a few times to bring any air bubbles to the surface. Bake for 45 minutes on a baking sheet (to catch any drips). You will know it is done when the cake is set three inches from the edge but is still slightly wobbly in the center when gently shaken. Also, the cheese layer will be slightly browned.
- Cool the cheesecake on a wire rack for 5 minutes. Leave the oven on and turn it up to 400.
- Make the Topping: mix together the 5 tablespoons sugar, 1 1/2 teaspoons vanilla and 16 oz. sour cream until light and fluffy.
- Pour over the cake and bake at 400 degrees for 10 minutes. The topping will be set when it is done.
- Cool cake completely before slicing and serving. If you have the time, 6+ hours would be best. I've served it in as little as 4 hours.
- Enjoy!
Nutrition Facts : Calories 848.6, Fat 59.1, SaturatedFat 35, Cholesterol 256.1, Sodium 712.8, Carbohydrate 68.5, Fiber 0.8, Sugar 50.8, Protein 13.6
THREE CITIES OF SPAIN CHEESECAKE RECIPE - (4.5/5)
Provided by á-55
Number Of Ingredients 14
Steps:
- For Crumb Crust: Stir crust ingredients together and press onto bottom and 1 inch up side of a buttered 9 1/1 inch springform pan. Fill right away or chill up to 2 hours. For Cheesecake: Beat cream cheese with an electric mixer until fluffy; add eggs 1 at a time. Add vanilla and sugar; beating on low speed until each ingredient is incorporated. Scrape down side of bowl occasionally. Put springform pan with crust in a shallow baking pan to catch drips. Pour filling onto crust and bake in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken. Let stand in baking pan on rack 5 minutes. Leave the oven on. Make topping: Stir together sour cream, sugar, and vanilla. Drop by spoonfuls around the edge of cake; then spread gently over center, smoothing evenly. Bake cake with topping 10 minutes. Run a knife around top edge of cake to loosen.ool 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.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your cheesecake will taste. This means using fresh cream cheese, eggs, butter, and sugar. You should also use a good quality vanilla extract and a flavorful cheese, such as Manchego or Iberico.
- Make sure your cream cheese is at room temperature: This will help it mix smoothly with the other ingredients. If your cream cheese is too cold, it will be difficult to mix and may cause lumps in your cheesecake.
- Don't overmix the batter: Overmixing the batter can cause the cheesecake to be dense and dry. Mix the batter until it is just combined, then stop.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water. The water should come about halfway up the sides of the cheesecake pan.
- Don't overbake the cheesecake: Overbaking the cheesecake can cause it to be dry and crumbly. Bake the cheesecake until it is just set in the center. It should still have a slight jiggle to it.
- Chill the cheesecake before serving: This will help the cheesecake to set properly and develop its full flavor. Chill the cheesecake for at least 4 hours, or overnight.
Conclusion:
The three cities of Spain cheesecake is a delicious and unique dessert that is perfect for any occasion. With its creamy texture, rich flavor, and beautiful presentation, this cheesecake is sure to impress your guests. So next time you're looking for a special dessert, give this cheesecake a try. You won't be disappointed!
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