Three Cities of Spain Cheesecake

Vegetarian
Gluten Free
Health score
1%
Three Cities of Spain Cheesecake
300 min.
10
362kcal

Suggestions


Indulge in the rich and creamy delight of the Three Cities of Spain Cheesecake, a dessert that beautifully marries tradition with a modern twist. This vegetarian and gluten-free cheesecake is perfect for those who crave a decadent treat without compromising on dietary preferences. With its velvety texture and luscious flavor, this cheesecake is sure to impress your family and friends at any gathering.

Imagine the delightful experience of savoring a slice of this cheesecake, which boasts a harmonious blend of cream cheese, sour cream, and a hint of vanilla. Each bite melts in your mouth, offering a perfect balance of sweetness and tanginess. The preparation may take some time, but the end result is well worth the wait. The cake sets beautifully in the oven, and the topping adds an extra layer of creaminess that elevates the entire dessert.

Whether you're celebrating a special occasion or simply treating yourself, the Three Cities of Spain Cheesecake is a showstopper that will leave everyone asking for seconds. With its elegant presentation and delightful flavors, this cheesecake is not just a dessert; it's an experience that transports you to the vibrant streets of Spain. So gather your ingredients, roll up your sleeves, and get ready to create a masterpiece that will be the highlight of your dessert table!

Ingredients

  • 24 oz cream cheese softened
  • large eggs 
  • 16 oz cream sour
  • tablespoon sugar 
  • teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • baking pan
  • hand mixer
  • springform pan

Directions

  1. Make crumb crust as directed. Preheat oven to 350°F.
  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.
  3. Put springform pan with crust in a shallow baking pan.
  4. 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.
  5. Let stand in baking pan on a rack 5 minutes. Leave oven on.
  6. Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly.
  7. Bake cake with topping 10 minutes.
  8. 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.
  9. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
  10. Cheesecake keeps, covered and chilled, 3 days.

Nutrition Facts

Calories362kcal
Protein8.51%
Fat83.6%
Carbs7.89%

Properties

Glycemic Index
9.71
Glycemic Load
1.85
Inflammation Score
-6
Nutrition Score
6.4921739645626%

Nutrients percent of daily need

Calories:362.32kcal
18.12%
Fat:34.11g
52.48%
Saturated Fat:18.95g
118.44%
Carbohydrates:7.25g
2.42%
Net Carbohydrates:7.25g
2.63%
Sugar:5.43g
6.03%
Cholesterol:169.88mg
56.63%
Sodium:256.15mg
11.14%
Alcohol:0.14g
100%
Alcohol %:0.13%
100%
Protein:7.81g
15.62%
Vitamin A:1304.35IU
26.09%
Selenium:13.68µg
19.54%
Vitamin B2:0.32mg
19.1%
Phosphorus:146.9mg
14.69%
Calcium:123.07mg
12.31%
Vitamin B5:0.85mg
8.47%
Vitamin B12:0.42µg
7.05%
Vitamin E:0.97mg
6.45%
Zinc:0.75mg
4.99%
Potassium:174.73mg
4.99%
Folate:18.25µg
4.56%
Vitamin B6:0.09mg
4.54%
Magnesium:13.11mg
3.28%
Vitamin D:0.4µg
2.67%
Iron:0.46mg
2.54%
Vitamin B1:0.03mg
2.18%
Vitamin K:2.17µg
2.07%
Copper:0.04mg
1.76%
Source:Epicurious