Three Cities of Spain Cheesecake

 

Crumb Crust

5 ounces graham crackers

5 tablespoons butter

1/3 cup sugar

1/8 teaspoon salt

Process all in a food processor, and press onto bottom, and up 1 inch of side of a springform pan. Fill right away or chill for 2 hours

Filling

24 ounces cream cheese

4 large eggs

1 teaspoon vanilla

1 cup sugar

1. beat cream cheese until softened.

2. add eggs one at a time, beating well after each addition. Then add sugar and vanilla, beating on low until everything is well incorporated

3. pour filling into crust, place springform on baking sheet, and bake at 350° for 45 minutes. Middle of cake should be a little wobbly. Remove from oven, and let stand for 10 minutes before spreading topping on top

Topping

16 ounces crème fraîche

1 tablespoon sugar

1 teaspoon vanilla

1. mix all, and spread spread evenly on cheesecake. Bake for 10 minutes

2. run a knife along top side of cake to loosen, and let cool completely

3. cover loosely, and chill for a minimum of 6 hours