Active Time

　　30 min

　　Total Time

　　9½ hr

　　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.

　　

Ingredients

8–10 servings

　　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

　　

Step 1

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

　　

Make filling and bake cake:

Step 2

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.

　　

Step 3

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:

Step 4

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.

　　

Step 5

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.