Cheesecake extraordinaire

Well, luckily my Easter cheesecake was a resounding success, and it wasn't hard either! So, as promised, here's the recipe for the next time you're craving a fabulous finish to a fabulous meal. I pulled this recipe a few years ago from a Gourmet magazine spread called In Pursuit of Cheesecakes, where Gourmet says it is their absolute favourite in the creamy category. And, wow, is this ever true. Sorry I don't have a photo -- I kind of missed the boat on that one, and it was eaten way too fast! -- but it really is a little taste of heaven. Hope you enjoy!

Three Cities of Spain Cheesecake (from Gourmet Magazine, November 1999)

1 graham crumb crust
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

** I made this into a lemon cheesecake, so I also added 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest to the filling, and 1 tablespoon of lemon juice to the topping. I suggest, though, that you taste test, just to make sure you have the right amount of lemon/sugar that you like.

Prepare crumb crust. Stir together 1.5 cups finely ground graham crackers, 5 tablespoons unsalted butter (melted), 1/3 cup sugar, and 1/8 teaspoon salt. I also added 1 teaspoon of grated lemon rind. Press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

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.

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 centre is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.

Make topping:

Stir together sour cream, sugar, and vanilla. Drop spoonfulls of topping around edge of cake and spread gently over centre, 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.