Description
The Three Cities of Spain Cheesecake is a rich and creamy dessert that blends unique flavors inspired by Valencia, Malaga, and Madrid, creating a smooth and indulgent cheesecake with a crunchy buttery crust. Perfect for any occasion, this elegant dessert can be customized with various crusts, fruit toppings, and flavor infusions to celebrate Spain’s culinary heritage.
Ingredients
Scale
Crust Ingredients
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
Filling Ingredients
- 600g cream cheese, at room temperature
- 150g granulated sugar
- 3 large eggs, at room temperature
- 120g sour cream or heavy cream
- 1 teaspoon vanilla extract
Optional Toppings
- Seasonal local fruits such as Valencia oranges, Malaga figs, Madrid cherries
- Powdered sugar for dusting
- Crushed nuts
Instructions
- Prepare the crust: Crush the digestive biscuits or graham crackers into fine crumbs. Mix the crumbs thoroughly with melted butter until fully combined. Press the mixture firmly into the bottom of a springform pan to form an even crust. Refrigerate the crust while preparing the filling to help it set.
- Make the filling: In a large bowl, beat the cream cheese until smooth and creamy using a mixer. Gradually add the sugar, continuing to beat until fully incorporated. Add the eggs one at a time on low speed to avoid incorporating excess air. Finally, blend in the sour cream (or heavy cream) and vanilla extract until the batter is silky and uniform.
- Bake the cheesecake: Pour the batter gently over the chilled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 50 to 60 minutes, until the edges are set and the center slightly jiggles when the pan is gently shaken, ensuring a creamy texture.
- Cool and chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to develop the best texture and flavor.
- Add finishing touches: Before serving, top with fresh seasonal fruits or local specialties to celebrate the flavors of the three cities. Slice carefully and serve.
Notes
- Use room temperature cream cheese and eggs for a smoother batter.
- Avoid overbeating to prevent air bubbles that cause cracks.
- Bake with a water bath for even cooking and to minimize cracking.
- Cool the cheesecake gradually to maintain texture and avoid cracks.
- Warm your knife before slicing to get clean slices without crumbling.
- Gluten-free option: substitute crust with almond flour or gluten-free cookies.
- Vegan alternative: use plant-based cream cheese and flax eggs.
- Fruit infusions like Valencia oranges, Malaga figs, or Madrid cherries enhance authenticity.
- Optional additions: dark chocolate swirl or spices like cinnamon/nutmeg.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice (about 1/10 of cake)
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Spanish cheesecake, three cities cheesecake, creamy cheesecake, Spanish dessert, gluten-free cheesecake, baked cheesecake