🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 69 (from laksa105)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa069.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.epicurious.com/recipes-menus/best-cheesecake-recipe-ever-article\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.epicurious.com/recipes-menus/best-cheesecake-recipe-ever-article\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.epicurious.com\/recipes-menus\/best-cheesecake-recipe-ever-article","crawl_time":1775621747,"first_indexed_time":1529517909,"http_code":200,"src_unparsed":"com,epicurious!www,\/recipes-menus\/best-cheesecake-recipe-ever-article s443","src_root_hash":"8037480075509865669","history_drop_reason":null,"meta_title":"The Best Cheesecake Recipe Ever | Epicurious","meta_descriptions":["Published in Gourmet Magazine in 1999, the Three Cities of Spain cheesecake recipe is the best cheesecake recipe we've ever tried. Here's why."],"attrs_boilerpipe_text":"The\nThree Cities of Spain Cheesecake\nis the best cheesecake recipe, period. It was the first cheesecake I ever baked, straight out of my mom's fresh copy of the November 1999 issue of\nGourmet\nmagazine. I've tried a handful of other cheesecakes since then, some which have failed me. But I keep coming back to the Three Cities of Spain Cheesecake, and now I don't see why I'd ever stray again.\nI'm not the only one who thinks this cheesecake is perfect. One hundred thirty six and counting Epicurious readers have left comments on the recipe. \"Wow! This is the best cheesecake I have ever had. Perfect recipe. Wouldn't change a thing,\" writes SHELLYV1 from Dayton, OH. Some of our readers even think it helped them in their love life. SHARIDONBRENPAIGE from New York City says she \"made this years ago for my boyfriend... he's now my husband!\"\nI loved the recipe so much that as soon as I moved into my first apartment, I bought a copy of\nThe Gourmet Cookbook\n. I couldn't imagine living in a kitchen where I wouldn't be able to pull that big yellow bible off the shelf and open it to the page for Three Cities of Spain Cheesecake. Ten years later, my copy has some nice greasy finger prints on that page.\nAnd yet it had been a couple years since I'd actually baked my beloved cheesecake. So last week I pulled up the recipe and made it for my coworkers.\nAs I baked my way through the recipe again, I remembered how much I love the simplicity of the measurements: 3 whole packages of cream cheese, 4 eggs, 1 cup sugar, 1 tsp. vanilla. You could memorize this recipe. Also great: the fact that the\ncrumb crust recipe\ngives you flexibility about what kind of cookie to use (I use\nmi-del gluten-free gingersnaps\n), and it doesn't need to be pre-baked.\nAnother unnecessary step this recipe cuts out: the water bath. Many cheesecake recipes call for wrapping your cheesecake pan tightly in foil and setting it in a hot water bath in the oven to help it cook more evenly. What a pain in the butt. Our hero the Three Cities of Spain Cheesecake doesn't require such fuss. (You should, however, follow the instructions to place the cheesecake on a rimmed baking sheet. It's a lighter filling than some cheesecakes, so it will puff up a bit as it bakes, and a few drips could spill over and onto your oven floor.)\nCook This Now newsletter\nGet essential recipes, tips, and tools, delivered to your inbox.\nThe recipe says to bake it \"until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.\" which will feel like the cake is not done yet. A lot of reviewers on the recipe page say they bake theirs for longer. But you should not; you should trust that visual indicator. The cake will continue to set as it cools and if you bake it until it's no longer slightly wobbly you'll miss out on the wonderfully moist creaminess it's supposed to have.\nI started doubting all my claims that this was the best cheesecake ever when I pulled it out of the oven at just the right amount of wobblyness and watched in horror as one crack became three cracks wrenching open the surface of my cake. But I had forgotten what the greatest gift of this recipe really was: the sour cream topping that not only balances the flavor and texture of the cake, but also serves the purpose of hiding every single crack. I popped my smooth-surfaced cake back into the oven for the ten minutes it takes the sour cream topping to set, then let it chill overnight.\nEvery person I fed this cake to agreed: it's heavenly. So now I am fully comfortable in my confidence that it's the only cheesecake recipe anybody needs. In fact it's probably time I memorize it. And it's probably time you try it out, too—it's the easiest cheesecake recipe I've ever seen, and that sour cream topping will make the cake, and you, look good.","attrs_markdown":"[Skip to main content](https:\/\/www.epicurious.com\/recipes-menus\/best-cheesecake-recipe-ever-article#main-content)\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo.svg)](https:\/\/www.epicurious.com\/)\n\n- [Newsletter](https:\/\/www.epicurious.com\/newsletter)\n\n[Sign In](https:\/\/www.epicurious.com\/auth\/initiate?redirectURL=%2Frecipes-menus%2Fbest-cheesecake-recipe-ever-article&source=VERSO_NAVIGATION)\n\n[SUBSCRIBE](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_CTA_0_FEBRUARY_2026_CONTROL_ZZ)\n\n[![\\<strong\\>WHERE FOOD \\<br\\>MEETS CULTURE\\<\/strong\\> \\<br\\>Expand your horizons with global flavors and vibrant ideas. Just \\<strong\\>\\$3\/month\\<\/strong\\> for 1 year. \\<br\\>CTA: SUBSCRIBE](https:\/\/assets.bonappetit.com\/photos\/695c2c994a6f2e333cbbbcc8\/original\/pass\/BA_Culture_Overlay_300x200_NFT_01a.gif?format=original)](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_ROLLOVER_0_FEBRUARY_2026_CONTROL_ZZ)\n\n- [Recipes](https:\/\/www.epicurious.com\/recipes-menus)\n- [Ingredients](https:\/\/www.epicurious.com\/ingredients)\n- [Occasions](https:\/\/www.epicurious.com\/holidays-events)\n- [Kitchen Gear](https:\/\/www.epicurious.com\/shopping)\n- [Techniques](https:\/\/www.epicurious.com\/expert-advice)\n\nOpen Navigation Menu\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo-header.svg)](https:\/\/www.epicurious.com\/)\n\n[SUBSCRIBE](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_CTA_0_FEBRUARY_2026_CONTROL_ZZ)\n\n[Cheesecake](https:\/\/www.epicurious.com\/type\/cheesecake)\n\n# This Is The Best Cheesecake Recipe Ever\n\nIt was published in *Gourmet* Magazine in 1999. People have been losing their minds over it ever since.\n\n![](https:\/\/assets.epicurious.com\/photos\/6364c7370ea2b69f1ff1ae1d\/1:1\/w_90%2Cc_limit\/Ba_Staff_Portrait_Anna.jpg)\n\nBy [Anna Stockwell](https:\/\/www.epicurious.com\/contributors\/anna-stockwell)\n\nJune 20, 2018\n\n![Threequarter shot of a sour creamtopped cheesecake on a platter with one slice removed to a plate and a second slice...](https:\/\/assets.epicurious.com\/photos\/5b2941f3633abc5aa71cc8dd\/16:9\/w_2560%2Cc_limit\/Why-This-Is-the-Best-Cheesecake-Ever-14062018.jpg)\n\nPhoto by Caleb Adams, Food Styling by Anna Stockwell\n\nSave this story\n\nSave this story\n\nAll products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and\/or from purchases of products through these links.\n\nThe [Three Cities of Spain Cheesecake](https:\/\/www.epicurious.com\/recipes\/food\/views\/three-cities-of-spain-cheesecake-102595) is the best cheesecake recipe, period. It was the first cheesecake I ever baked, straight out of my mom's fresh copy of the November 1999 issue of *Gourmet* magazine. I've tried a handful of other cheesecakes since then, some which have failed me. But I keep coming back to the Three Cities of Spain Cheesecake, and now I don't see why I'd ever stray again.\n\nI'm not the only one who thinks this cheesecake is perfect. One hundred thirty six and counting Epicurious readers have left comments on the recipe. \"Wow! This is the best cheesecake I have ever had. Perfect recipe. Wouldn't change a thing,\" writes SHELLYV1 from Dayton, OH. Some of our readers even think it helped them in their love life. SHARIDONBRENPAIGE from New York City says she \"made this years ago for my boyfriend... he's now my husband!\"\n\nI loved the recipe so much that as soon as I moved into my first apartment, I bought a copy of [The Gourmet Cookbook](https:\/\/www.amazon.com\/Gourmet-Cookbook-More-than-recipes\/dp\/0618374086\/ref=sr_1_1). I couldn't imagine living in a kitchen where I wouldn't be able to pull that big yellow bible off the shelf and open it to the page for Three Cities of Spain Cheesecake. Ten years later, my copy has some nice greasy finger prints on that page.\n\nTrending\n\n[The Best Chicken Breast You'll Ever Make (Restaurant-Quality)](https:\/\/www.epicurious.com\/video\/watch\/epicurious-101-the-best-chicken-breast-youll-ever-make-restaurant-quality)\n\nAnd yet it had been a couple years since I'd actually baked my beloved cheesecake. So last week I pulled up the recipe and made it for my coworkers.\n\nAs I baked my way through the recipe again, I remembered how much I love the simplicity of the measurements: 3 whole packages of cream cheese, 4 eggs, 1 cup sugar, 1 tsp. vanilla. You could memorize this recipe. Also great: the fact that the [crumb crust recipe](https:\/\/www.epicurious.com\/recipes\/food\/views\/crumb-crust-102603) gives you flexibility about what kind of cookie to use (I use [mi-del gluten-free gingersnaps](https:\/\/www.amazon.com\/Mi-Del-Gluten-Cookies-Swedish-Ginger\/dp\/B004T33PD8\/ref=sr_1_3_s_it)), and it doesn't need to be pre-baked.\n\nAnother unnecessary step this recipe cuts out: the water bath. Many cheesecake recipes call for wrapping your cheesecake pan tightly in foil and setting it in a hot water bath in the oven to help it cook more evenly. What a pain in the butt. Our hero the Three Cities of Spain Cheesecake doesn't require such fuss. (You should, however, follow the instructions to place the cheesecake on a rimmed baking sheet. It's a lighter filling than some cheesecakes, so it will puff up a bit as it bakes, and a few drips could spill over and onto your oven floor.)\n\n### Cook This Now newsletter\nGet essential recipes, tips, and tools, delivered to your inbox.\n\nThe recipe says to bake it \"until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.\" which will feel like the cake is not done yet. A lot of reviewers on the recipe page say they bake theirs for longer. But you should not; you should trust that visual indicator. The cake will continue to set as it cools and if you bake it until it's no longer slightly wobbly you'll miss out on the wonderfully moist creaminess it's supposed to have.\n\nI started doubting all my claims that this was the best cheesecake ever when I pulled it out of the oven at just the right amount of wobblyness and watched in horror as one crack became three cracks wrenching open the surface of my cake. But I had forgotten what the greatest gift of this recipe really was: the sour cream topping that not only balances the flavor and texture of the cake, but also serves the purpose of hiding every single crack. I popped my smooth-surfaced cake back into the oven for the ten minutes it takes the sour cream topping to set, then let it chill overnight.\n\nEvery person I fed this cake to agreed: it's heavenly. So now I am fully comfortable in my confidence that it's the only cheesecake recipe anybody needs. In fact it's probably time I memorize it. And it's probably time you try it out, too—it's the easiest cheesecake recipe I've ever seen, and that sour cream topping will make the cake, and you, look good.\n\n![Threequarter shot of a sour creamtopped cheesecake on a platter with one slice removed to a plate and a second slice...](https:\/\/assets.epicurious.com\/photos\/5b2941f3633abc5aa71cc8dd\/master\/w_775%2Cc_limit\/Why-This-Is-the-Best-Cheesecake-Ever-14062018.jpg)\n\n[Three Cities of Spain Cheesecake](https:\/\/www.epicurious.com\/recipes\/food\/views\/three-cities-of-spain-cheesecake-102595)\n\n[Get This Recipe](https:\/\/www.epicurious.com\/recipes\/food\/views\/three-cities-of-spain-cheesecake-102595)\n\n[![](https:\/\/assets.epicurious.com\/photos\/6364c7370ea2b69f1ff1ae1d\/1:1\/w_90%2Cc_limit\/Ba_Staff_Portrait_Anna.jpg)](https:\/\/www.epicurious.com\/contributors\/anna-stockwell)\n\nAnna joined Epicurious in 2015, and since 2018 she has also been a part of the food team for *Bon Appétit*, developing recipes, writing, and food styling for both brands, as well as *Healthyish*. She has worked as a recipe tester in the test kitchens of various food publications including ... [Read More](https:\/\/www.epicurious.com\/contributors\/anna-stockwell)\n\nSenior Food Editor Emeritus\n\nTags[Cheesecake](https:\/\/www.epicurious.com\/type\/cheesecake)[Cream Cheese](https:\/\/www.epicurious.com\/ingredient\/cream-cheese)[Cake](https:\/\/www.epicurious.com\/type\/cake)[Kid-Friendly](https:\/\/www.epicurious.com\/special-consideration\/kid-friendly)[Dessert](https:\/\/www.epicurious.com\/type\/dessert)[Baking](https:\/\/www.epicurious.com\/technique\/bake)[Gourmet](https:\/\/www.epicurious.com\/source\/gourmet)\n\n### Meal planning made easier\nGet our daily newsletter for the best recipes to make every day, plus ingenious cooking tips and tricks.\n\nRead More\n\n![The Most-Saved Recipes in the Epicurious App in March](https:\/\/assets.epicurious.com\/photos\/61f4371bc818216ce82c8465\/1:1\/w_640%2Cc_limit\/undefined)\n\n[The Most-Saved Recipes in the Epicurious App in March](https:\/\/www.epicurious.com\/recipes-menus\/most-saved-recipes-march-2026#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nLike lemony risotto and tandoori-style cauliflower.\n\n![The Most-Saved Recipes in the Epicurious App This Week](https:\/\/assets.epicurious.com\/photos\/64dce3fd375c227e8c54b4a0\/1:1\/w_640%2Cc_limit\/undefined)\n\n[The Most-Saved Recipes in the Epicurious App This Week](https:\/\/www.epicurious.com\/recipes-menus\/most-saved-recipes-april-2026#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nLike “absolutely decadent” chocolate pudding and fattoush salad.\n\n![7UP Cake With Lemony Glaze](https:\/\/assets.epicurious.com\/photos\/69b8614928e84fd09bd91183\/1:1\/w_640%2Cc_limit\/undefined)\n\n[7UP Cake With Lemony Glaze](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-7up-cake#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nA glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.\n\n![Fattoush Salad With Lemon-Sumac Dressing](https:\/\/assets.epicurious.com\/photos\/69c44bf6f05b0133dead9462\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Fattoush Salad With Lemon-Sumac Dressing](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-fattoush-salad#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nEvery salad should have pita chips.\n\n![31 Easter Desserts, Each One Better Than a Chocolate Egg](https:\/\/assets.epicurious.com\/photos\/663ab110765753fd20ef04c7\/1:1\/w_640%2Cc_limit\/undefined)\n\n[31 Easter Desserts, Each One Better Than a Chocolate Egg](https:\/\/www.epicurious.com\/holidays-events\/easter-desserts-recipes#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nLike airy lemon chiffon cake and a Cadbury egg–inspired tart.\n\n![Kentucky Hot Browns](https:\/\/assets.epicurious.com\/photos\/69cc6aee0fa267b7ac9ebbd2\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Kentucky Hot Browns](https:\/\/www.epicurious.com\/recipes\/food\/views\/kentucky-hot-brown-recipe#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nFor Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.\n\n![Mint Julep](https:\/\/assets.epicurious.com\/photos\/69cec8af001df644f053ba0f\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Mint Julep](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-mint-julep#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nA strip of lemon zest balances this refreshing spring classic.\n\n![Lemon Curd](https:\/\/assets.epicurious.com\/photos\/600213c2fb14760cef248a55\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Lemon Curd](https:\/\/www.epicurious.com\/recipes\/food\/views\/easy-lemon-curd#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nUse this classic lemon curd on scones, in yogurt, or between layers of meringue.\n\n![Asparagus and Marinated Artichoke Galette](https:\/\/assets.epicurious.com\/photos\/69c10f2bdfd0a34f001de4ca\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Asparagus and Marinated Artichoke Galette](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-asparagus-and-marinated-artichoke-galette#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nA halfway-homemade pastry to wow anyone.\n\n![Thai-Style Fish Curry](https:\/\/assets.epicurious.com\/photos\/69bc282aa7336817b019f07c\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Thai-Style Fish Curry](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-easy-fish-curry#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nLow effort, big flavor, and ready in under an hour.\n\n![Extra-Creamy Deviled Eggs](https:\/\/assets.epicurious.com\/photos\/69b9262752938bfe2d4ef839\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Extra-Creamy Deviled Eggs](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-best-deviled-eggs#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nA why-didn't-I-think-of-that technique takes this classic from great to greater.\n\n![Sheet-Pan Pepperoni Pasta](https:\/\/assets.epicurious.com\/photos\/69bfd9cae0263e02eedb23d2\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Sheet-Pan Pepperoni Pasta](https:\/\/www.epicurious.com\/recipes\/food\/views\/ba-syn-sheet-pan-pepperoni-pasta#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket)\n\nAll pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.\n\n[![\\<strong\\>WHERE FOOD \\<br\\>MEETS CULTURE\\<\/strong\\> \\<br\\>Expand your horizons with global flavors and vibrant ideas. Just \\<strong\\>\\$3\/month\\<\/strong\\> for 1 year. Cancel anytime. \\<br\\>CTA: SUBSCRIBE](https:\/\/assets.bonappetit.com\/photos\/695c2cafbe7cc209e2027f5a\/original\/pass\/BA_Culture_Desktop_940x140_NFT_01a.gif?format=original)](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_FOOTER_0_FEBRUARY_2026_CONTROL_ZZ)\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo-reverse.svg)](https:\/\/www.epicurious.com\/)\n\nSince 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.\n\nMore from Epicurious\n\n- [About Us](https:\/\/www.epicurious.com\/about\/about-us)\n- [The Epicurious App](https:\/\/www.epicurious.com\/recipes-menus\/%20https:\/\/apps.apple.com\/us\/app\/epicurious\/id312101965)\n- [Newsletters](https:\/\/www.epicurious.com\/newsletters)\n- [Subscribe](https:\/\/www.epicurious.com\/subscribe)\n- [Subscription FAQs](https:\/\/www.epicurious.com\/info\/epicurious-user-help-article)\n- [Gift Guides](https:\/\/www.epicurious.com\/collection\/gift-ideas-hub)\n\nConnect\n\n- [Careers](http:\/\/www.condenast.com\/careers)\n- [Press Center](https:\/\/www.epicurious.com\/info\/press-center)\n- [Advertising](https:\/\/www.condenast.com\/brands\/epicurious\/)\n- [Masthead](https:\/\/www.epicurious.com\/info\/masthead)\n- [Contact Us](https:\/\/www.epicurious.com\/info\/contact-us)\n\n- [User Agreement](https:\/\/www.condenast.com\/user-agreement\/)\n- [Privacy Policy](http:\/\/www.condenast.com\/privacy-policy#privacypolicy)\n- [Your California Privacy Rights](http:\/\/www.condenast.com\/privacy-policy#privacypolicy-california)\n- [Accessibility Help](https:\/\/www.epicurious.com\/expert-advice\/accessibility-help-article)\n- [Condé Nast Store](http:\/\/www.condenaststore.com\/)\n- [Site Map](https:\/\/www.epicurious.com\/sitemap)\n- Your Privacy Choices\n\n© 2026 Condé Nast. All rights reserved. *Epicurious* may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. [Ad Choices](http:\/\/www.aboutads.info\/)\n\nFood Innovation Group","attrs_readable_markdown":"The [Three Cities of Spain Cheesecake](https:\/\/www.epicurious.com\/recipes\/food\/views\/three-cities-of-spain-cheesecake-102595) is the best cheesecake recipe, period. It was the first cheesecake I ever baked, straight out of my mom's fresh copy of the November 1999 issue of *Gourmet* magazine. I've tried a handful of other cheesecakes since then, some which have failed me. But I keep coming back to the Three Cities of Spain Cheesecake, and now I don't see why I'd ever stray again.\n\nI'm not the only one who thinks this cheesecake is perfect. One hundred thirty six and counting Epicurious readers have left comments on the recipe. \"Wow! This is the best cheesecake I have ever had. Perfect recipe. Wouldn't change a thing,\" writes SHELLYV1 from Dayton, OH. Some of our readers even think it helped them in their love life. SHARIDONBRENPAIGE from New York City says she \"made this years ago for my boyfriend... he's now my husband!\"\n\nI loved the recipe so much that as soon as I moved into my first apartment, I bought a copy of [The Gourmet Cookbook](https:\/\/www.amazon.com\/Gourmet-Cookbook-More-than-recipes\/dp\/0618374086\/ref=sr_1_1). I couldn't imagine living in a kitchen where I wouldn't be able to pull that big yellow bible off the shelf and open it to the page for Three Cities of Spain Cheesecake. Ten years later, my copy has some nice greasy finger prints on that page.\n\nAnd yet it had been a couple years since I'd actually baked my beloved cheesecake. So last week I pulled up the recipe and made it for my coworkers.\n\nAs I baked my way through the recipe again, I remembered how much I love the simplicity of the measurements: 3 whole packages of cream cheese, 4 eggs, 1 cup sugar, 1 tsp. vanilla. You could memorize this recipe. Also great: the fact that the [crumb crust recipe](https:\/\/www.epicurious.com\/recipes\/food\/views\/crumb-crust-102603) gives you flexibility about what kind of cookie to use (I use [mi-del gluten-free gingersnaps](https:\/\/www.amazon.com\/Mi-Del-Gluten-Cookies-Swedish-Ginger\/dp\/B004T33PD8\/ref=sr_1_3_s_it)), and it doesn't need to be pre-baked.\n\nAnother unnecessary step this recipe cuts out: the water bath. Many cheesecake recipes call for wrapping your cheesecake pan tightly in foil and setting it in a hot water bath in the oven to help it cook more evenly. What a pain in the butt. Our hero the Three Cities of Spain Cheesecake doesn't require such fuss. (You should, however, follow the instructions to place the cheesecake on a rimmed baking sheet. It's a lighter filling than some cheesecakes, so it will puff up a bit as it bakes, and a few drips could spill over and onto your oven floor.)\n\n### Cook This Now newsletter\nGet essential recipes, tips, and tools, delivered to your inbox.\n\nThe recipe says to bake it \"until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.\" which will feel like the cake is not done yet. A lot of reviewers on the recipe page say they bake theirs for longer. But you should not; you should trust that visual indicator. The cake will continue to set as it cools and if you bake it until it's no longer slightly wobbly you'll miss out on the wonderfully moist creaminess it's supposed to have.\n\nI started doubting all my claims that this was the best cheesecake ever when I pulled it out of the oven at just the right amount of wobblyness and watched in horror as one crack became three cracks wrenching open the surface of my cake. But I had forgotten what the greatest gift of this recipe really was: the sour cream topping that not only balances the flavor and texture of the cake, but also serves the purpose of hiding every single crack. I popped my smooth-surfaced cake back into the oven for the ten minutes it takes the sour cream topping to set, then let it chill overnight.\n\nEvery person I fed this cake to agreed: it's heavenly. So now I am fully comfortable in my confidence that it's the only cheesecake recipe anybody needs. In fact it's probably time I memorize it. And it's probably time you try it out, too—it's the easiest cheesecake recipe I've ever seen, and that sour cream topping will make the cake, and you, look good.\n\n![Threequarter shot of a sour creamtopped cheesecake on a platter with one slice removed to a plate and a second slice...](https:\/\/assets.epicurious.com\/photos\/5b2941f3633abc5aa71cc8dd\/master\/w_775%2Cc_limit\/Why-This-Is-the-Best-Cheesecake-Ever-14062018.jpg)","meta_canonical":null}

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Meta Description	Published in Gourmet Magazine in 1999, the Three Cities of Spain cheesecake recipe is the best cheesecake recipe we've ever tried. Here's why.
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Boilerpipe Text	The Three Cities of Spain Cheesecake is the best cheesecake recipe, period. It was the first cheesecake I ever baked, straight out of my mom's fresh copy of the November 1999 issue of Gourmet magazine. I've tried a handful of other cheesecakes since then, some which have failed me. But I keep coming back to the Three Cities of Spain Cheesecake, and now I don't see why I'd ever stray again. I'm not the only one who thinks this cheesecake is perfect. One hundred thirty six and counting Epicurious readers have left comments on the recipe. "Wow! This is the best cheesecake I have ever had. Perfect recipe. Wouldn't change a thing," writes SHELLYV1 from Dayton, OH. Some of our readers even think it helped them in their love life. SHARIDONBRENPAIGE from New York City says she "made this years ago for my boyfriend... he's now my husband!" I loved the recipe so much that as soon as I moved into my first apartment, I bought a copy of The Gourmet Cookbook . I couldn't imagine living in a kitchen where I wouldn't be able to pull that big yellow bible off the shelf and open it to the page for Three Cities of Spain Cheesecake. Ten years later, my copy has some nice greasy finger prints on that page. And yet it had been a couple years since I'd actually baked my beloved cheesecake. So last week I pulled up the recipe and made it for my coworkers. As I baked my way through the recipe again, I remembered how much I love the simplicity of the measurements: 3 whole packages of cream cheese, 4 eggs, 1 cup sugar, 1 tsp. vanilla. You could memorize this recipe. Also great: the fact that the crumb crust recipe gives you flexibility about what kind of cookie to use (I use mi-del gluten-free gingersnaps ), and it doesn't need to be pre-baked. Another unnecessary step this recipe cuts out: the water bath. Many cheesecake recipes call for wrapping your cheesecake pan tightly in foil and setting it in a hot water bath in the oven to help it cook more evenly. What a pain in the butt. Our hero the Three Cities of Spain Cheesecake doesn't require such fuss. (You should, however, follow the instructions to place the cheesecake on a rimmed baking sheet. It's a lighter filling than some cheesecakes, so it will puff up a bit as it bakes, and a few drips could spill over and onto your oven floor.) Cook This Now newsletter Get essential recipes, tips, and tools, delivered to your inbox. The recipe says to bake it "until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken." which will feel like the cake is not done yet. A lot of reviewers on the recipe page say they bake theirs for longer. But you should not; you should trust that visual indicator. The cake will continue to set as it cools and if you bake it until it's no longer slightly wobbly you'll miss out on the wonderfully moist creaminess it's supposed to have. I started doubting all my claims that this was the best cheesecake ever when I pulled it out of the oven at just the right amount of wobblyness and watched in horror as one crack became three cracks wrenching open the surface of my cake. But I had forgotten what the greatest gift of this recipe really was: the sour cream topping that not only balances the flavor and texture of the cake, but also serves the purpose of hiding every single crack. I popped my smooth-surfaced cake back into the oven for the ten minutes it takes the sour cream topping to set, then let it chill overnight. Every person I fed this cake to agreed: it's heavenly. So now I am fully comfortable in my confidence that it's the only cheesecake recipe anybody needs. In fact it's probably time I memorize it. And it's probably time you try it out, too—it's the easiest cheesecake recipe I've ever seen, and that sour cream topping will make the cake, and you, look good.
Markdown	[Skip to main content](https://www.epicurious.com/recipes-menus/best-cheesecake-recipe-ever-article#main-content) [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo.svg)](https://www.epicurious.com/) - [Newsletter](https://www.epicurious.com/newsletter) [Sign In](https://www.epicurious.com/auth/initiate?redirectURL=%2Frecipes-menus%2Fbest-cheesecake-recipe-ever-article&source=VERSO_NAVIGATION) [SUBSCRIBE](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_CTA_0_FEBRUARY_2026_CONTROL_ZZ) [![\<strong\>WHERE FOOD \<br\>MEETS CULTURE\</strong\> \<br\>Expand your horizons with global flavors and vibrant ideas. Just \<strong\>\$3/month\</strong\> for 1 year. \<br\>CTA: SUBSCRIBE](https://assets.bonappetit.com/photos/695c2c994a6f2e333cbbbcc8/original/pass/BA_Culture_Overlay_300x200_NFT_01a.gif?format=original)](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_ROLLOVER_0_FEBRUARY_2026_CONTROL_ZZ) - [Recipes](https://www.epicurious.com/recipes-menus) - [Ingredients](https://www.epicurious.com/ingredients) - [Occasions](https://www.epicurious.com/holidays-events) - [Kitchen Gear](https://www.epicurious.com/shopping) - [Techniques](https://www.epicurious.com/expert-advice) Open Navigation Menu [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo-header.svg)](https://www.epicurious.com/) [SUBSCRIBE](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_CTA_0_FEBRUARY_2026_CONTROL_ZZ) [Cheesecake](https://www.epicurious.com/type/cheesecake) # This Is The Best Cheesecake Recipe Ever It was published in Gourmet Magazine in 1999. People have been losing their minds over it ever since. ![](https://assets.epicurious.com/photos/6364c7370ea2b69f1ff1ae1d/1:1/w_90%2Cc_limit/Ba_Staff_Portrait_Anna.jpg) By [Anna Stockwell](https://www.epicurious.com/contributors/anna-stockwell) June 20, 2018 ![Threequarter shot of a sour creamtopped cheesecake on a platter with one slice removed to a plate and a second slice...](https://assets.epicurious.com/photos/5b2941f3633abc5aa71cc8dd/16:9/w_2560%2Cc_limit/Why-This-Is-the-Best-Cheesecake-Ever-14062018.jpg) Photo by Caleb Adams, Food Styling by Anna Stockwell Save this story Save this story All products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. The [Three Cities of Spain Cheesecake](https://www.epicurious.com/recipes/food/views/three-cities-of-spain-cheesecake-102595) is the best cheesecake recipe, period. It was the first cheesecake I ever baked, straight out of my mom's fresh copy of the November 1999 issue of Gourmet magazine. I've tried a handful of other cheesecakes since then, some which have failed me. But I keep coming back to the Three Cities of Spain Cheesecake, and now I don't see why I'd ever stray again. I'm not the only one who thinks this cheesecake is perfect. One hundred thirty six and counting Epicurious readers have left comments on the recipe. "Wow! This is the best cheesecake I have ever had. Perfect recipe. Wouldn't change a thing," writes SHELLYV1 from Dayton, OH. Some of our readers even think it helped them in their love life. SHARIDONBRENPAIGE from New York City says she "made this years ago for my boyfriend... he's now my husband!" I loved the recipe so much that as soon as I moved into my first apartment, I bought a copy of [The Gourmet Cookbook](https://www.amazon.com/Gourmet-Cookbook-More-than-recipes/dp/0618374086/ref=sr_1_1). I couldn't imagine living in a kitchen where I wouldn't be able to pull that big yellow bible off the shelf and open it to the page for Three Cities of Spain Cheesecake. Ten years later, my copy has some nice greasy finger prints on that page. Trending [The Best Chicken Breast You'll Ever Make (Restaurant-Quality)](https://www.epicurious.com/video/watch/epicurious-101-the-best-chicken-breast-youll-ever-make-restaurant-quality) And yet it had been a couple years since I'd actually baked my beloved cheesecake. So last week I pulled up the recipe and made it for my coworkers. As I baked my way through the recipe again, I remembered how much I love the simplicity of the measurements: 3 whole packages of cream cheese, 4 eggs, 1 cup sugar, 1 tsp. vanilla. You could memorize this recipe. Also great: the fact that the [crumb crust recipe](https://www.epicurious.com/recipes/food/views/crumb-crust-102603) gives you flexibility about what kind of cookie to use (I use [mi-del gluten-free gingersnaps](https://www.amazon.com/Mi-Del-Gluten-Cookies-Swedish-Ginger/dp/B004T33PD8/ref=sr_1_3_s_it)), and it doesn't need to be pre-baked. Another unnecessary step this recipe cuts out: the water bath. Many cheesecake recipes call for wrapping your cheesecake pan tightly in foil and setting it in a hot water bath in the oven to help it cook more evenly. What a pain in the butt. Our hero the Three Cities of Spain Cheesecake doesn't require such fuss. (You should, however, follow the instructions to place the cheesecake on a rimmed baking sheet. It's a lighter filling than some cheesecakes, so it will puff up a bit as it bakes, and a few drips could spill over and onto your oven floor.) ### Cook This Now newsletter Get essential recipes, tips, and tools, delivered to your inbox. The recipe says to bake it "until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken." which will feel like the cake is not done yet. A lot of reviewers on the recipe page say they bake theirs for longer. But you should not; you should trust that visual indicator. The cake will continue to set as it cools and if you bake it until it's no longer slightly wobbly you'll miss out on the wonderfully moist creaminess it's supposed to have. I started doubting all my claims that this was the best cheesecake ever when I pulled it out of the oven at just the right amount of wobblyness and watched in horror as one crack became three cracks wrenching open the surface of my cake. But I had forgotten what the greatest gift of this recipe really was: the sour cream topping that not only balances the flavor and texture of the cake, but also serves the purpose of hiding every single crack. I popped my smooth-surfaced cake back into the oven for the ten minutes it takes the sour cream topping to set, then let it chill overnight. Every person I fed this cake to agreed: it's heavenly. So now I am fully comfortable in my confidence that it's the only cheesecake recipe anybody needs. In fact it's probably time I memorize it. And it's probably time you try it out, too—it's the easiest cheesecake recipe I've ever seen, and that sour cream topping will make the cake, and you, look good. ![Threequarter shot of a sour creamtopped cheesecake on a platter with one slice removed to a plate and a second slice...](https://assets.epicurious.com/photos/5b2941f3633abc5aa71cc8dd/master/w_775%2Cc_limit/Why-This-Is-the-Best-Cheesecake-Ever-14062018.jpg) [Three Cities of Spain Cheesecake](https://www.epicurious.com/recipes/food/views/three-cities-of-spain-cheesecake-102595) [Get This Recipe](https://www.epicurious.com/recipes/food/views/three-cities-of-spain-cheesecake-102595) [![](https://assets.epicurious.com/photos/6364c7370ea2b69f1ff1ae1d/1:1/w_90%2Cc_limit/Ba_Staff_Portrait_Anna.jpg)](https://www.epicurious.com/contributors/anna-stockwell) Anna joined Epicurious in 2015, and since 2018 she has also been a part of the food team for Bon Appétit, developing recipes, writing, and food styling for both brands, as well as Healthyish. She has worked as a recipe tester in the test kitchens of various food publications including ... [Read More](https://www.epicurious.com/contributors/anna-stockwell) Senior Food Editor Emeritus Tags[Cheesecake](https://www.epicurious.com/type/cheesecake)[Cream Cheese](https://www.epicurious.com/ingredient/cream-cheese)[Cake](https://www.epicurious.com/type/cake)[Kid-Friendly](https://www.epicurious.com/special-consideration/kid-friendly)[Dessert](https://www.epicurious.com/type/dessert)[Baking](https://www.epicurious.com/technique/bake)[Gourmet](https://www.epicurious.com/source/gourmet) ### Meal planning made easier Get our daily newsletter for the best recipes to make every day, plus ingenious cooking tips and tricks. Read More ![The Most-Saved Recipes in the Epicurious App in March](https://assets.epicurious.com/photos/61f4371bc818216ce82c8465/1:1/w_640%2Cc_limit/undefined) [The Most-Saved Recipes in the Epicurious App in March](https://www.epicurious.com/recipes-menus/most-saved-recipes-march-2026#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) Like lemony risotto and tandoori-style cauliflower. ![The Most-Saved Recipes in the Epicurious App This Week](https://assets.epicurious.com/photos/64dce3fd375c227e8c54b4a0/1:1/w_640%2Cc_limit/undefined) [The Most-Saved Recipes in the Epicurious App This Week](https://www.epicurious.com/recipes-menus/most-saved-recipes-april-2026#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) Like “absolutely decadent” chocolate pudding and fattoush salad. ![7UP Cake With Lemony Glaze](https://assets.epicurious.com/photos/69b8614928e84fd09bd91183/1:1/w_640%2Cc_limit/undefined) [7UP Cake With Lemony Glaze](https://www.epicurious.com/recipes/food/views/ba-syn-7up-cake#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb. ![Fattoush Salad With Lemon-Sumac Dressing](https://assets.epicurious.com/photos/69c44bf6f05b0133dead9462/1:1/w_640%2Cc_limit/undefined) [Fattoush Salad With Lemon-Sumac Dressing](https://www.epicurious.com/recipes/food/views/ba-syn-fattoush-salad#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) Every salad should have pita chips. ![31 Easter Desserts, Each One Better Than a Chocolate Egg](https://assets.epicurious.com/photos/663ab110765753fd20ef04c7/1:1/w_640%2Cc_limit/undefined) [31 Easter Desserts, Each One Better Than a Chocolate Egg](https://www.epicurious.com/holidays-events/easter-desserts-recipes#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) Like airy lemon chiffon cake and a Cadbury egg–inspired tart. ![Kentucky Hot Browns](https://assets.epicurious.com/photos/69cc6aee0fa267b7ac9ebbd2/1:1/w_640%2Cc_limit/undefined) [Kentucky Hot Browns](https://www.epicurious.com/recipes/food/views/kentucky-hot-brown-recipe#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat. ![Mint Julep](https://assets.epicurious.com/photos/69cec8af001df644f053ba0f/1:1/w_640%2Cc_limit/undefined) [Mint Julep](https://www.epicurious.com/recipes/food/views/ba-syn-mint-julep#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) A strip of lemon zest balances this refreshing spring classic. ![Lemon Curd](https://assets.epicurious.com/photos/600213c2fb14760cef248a55/1:1/w_640%2Cc_limit/undefined) [Lemon Curd](https://www.epicurious.com/recipes/food/views/easy-lemon-curd#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) Use this classic lemon curd on scones, in yogurt, or between layers of meringue. ![Asparagus and Marinated Artichoke Galette](https://assets.epicurious.com/photos/69c10f2bdfd0a34f001de4ca/1:1/w_640%2Cc_limit/undefined) [Asparagus and Marinated Artichoke Galette](https://www.epicurious.com/recipes/food/views/ba-syn-asparagus-and-marinated-artichoke-galette#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) A halfway-homemade pastry to wow anyone. ![Thai-Style Fish Curry](https://assets.epicurious.com/photos/69bc282aa7336817b019f07c/1:1/w_640%2Cc_limit/undefined) [Thai-Style Fish Curry](https://www.epicurious.com/recipes/food/views/ba-syn-easy-fish-curry#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) Low effort, big flavor, and ready in under an hour. ![Extra-Creamy Deviled Eggs](https://assets.epicurious.com/photos/69b9262752938bfe2d4ef839/1:1/w_640%2Cc_limit/undefined) [Extra-Creamy Deviled Eggs](https://www.epicurious.com/recipes/food/views/ba-syn-best-deviled-eggs#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) A why-didn't-I-think-of-that technique takes this classic from great to greater. ![Sheet-Pan Pepperoni Pasta](https://assets.epicurious.com/photos/69bfd9cae0263e02eedb23d2/1:1/w_640%2Cc_limit/undefined) [Sheet-Pan Pepperoni Pasta](https://www.epicurious.com/recipes/food/views/ba-syn-sheet-pan-pepperoni-pasta#intcid=recommendations_epicurious-article-bottom-recirc-recsys_110a70c5-9eec-468c-8ab5-1b3a7b6c6f8c_roberta-similarity1_roberta-similarity_mongo_bucket) All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10. 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Readable Markdown	The [Three Cities of Spain Cheesecake](https://www.epicurious.com/recipes/food/views/three-cities-of-spain-cheesecake-102595) is the best cheesecake recipe, period. It was the first cheesecake I ever baked, straight out of my mom's fresh copy of the November 1999 issue of Gourmet magazine. I've tried a handful of other cheesecakes since then, some which have failed me. But I keep coming back to the Three Cities of Spain Cheesecake, and now I don't see why I'd ever stray again. I'm not the only one who thinks this cheesecake is perfect. One hundred thirty six and counting Epicurious readers have left comments on the recipe. "Wow! This is the best cheesecake I have ever had. Perfect recipe. Wouldn't change a thing," writes SHELLYV1 from Dayton, OH. Some of our readers even think it helped them in their love life. SHARIDONBRENPAIGE from New York City says she "made this years ago for my boyfriend... he's now my husband!" I loved the recipe so much that as soon as I moved into my first apartment, I bought a copy of [The Gourmet Cookbook](https://www.amazon.com/Gourmet-Cookbook-More-than-recipes/dp/0618374086/ref=sr_1_1). I couldn't imagine living in a kitchen where I wouldn't be able to pull that big yellow bible off the shelf and open it to the page for Three Cities of Spain Cheesecake. Ten years later, my copy has some nice greasy finger prints on that page. And yet it had been a couple years since I'd actually baked my beloved cheesecake. So last week I pulled up the recipe and made it for my coworkers. As I baked my way through the recipe again, I remembered how much I love the simplicity of the measurements: 3 whole packages of cream cheese, 4 eggs, 1 cup sugar, 1 tsp. vanilla. You could memorize this recipe. Also great: the fact that the [crumb crust recipe](https://www.epicurious.com/recipes/food/views/crumb-crust-102603) gives you flexibility about what kind of cookie to use (I use [mi-del gluten-free gingersnaps](https://www.amazon.com/Mi-Del-Gluten-Cookies-Swedish-Ginger/dp/B004T33PD8/ref=sr_1_3_s_it)), and it doesn't need to be pre-baked. Another unnecessary step this recipe cuts out: the water bath. Many cheesecake recipes call for wrapping your cheesecake pan tightly in foil and setting it in a hot water bath in the oven to help it cook more evenly. What a pain in the butt. Our hero the Three Cities of Spain Cheesecake doesn't require such fuss. (You should, however, follow the instructions to place the cheesecake on a rimmed baking sheet. It's a lighter filling than some cheesecakes, so it will puff up a bit as it bakes, and a few drips could spill over and onto your oven floor.) ### Cook This Now newsletter Get essential recipes, tips, and tools, delivered to your inbox. The recipe says to bake it "until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken." which will feel like the cake is not done yet. A lot of reviewers on the recipe page say they bake theirs for longer. But you should not; you should trust that visual indicator. The cake will continue to set as it cools and if you bake it until it's no longer slightly wobbly you'll miss out on the wonderfully moist creaminess it's supposed to have. I started doubting all my claims that this was the best cheesecake ever when I pulled it out of the oven at just the right amount of wobblyness and watched in horror as one crack became three cracks wrenching open the surface of my cake. But I had forgotten what the greatest gift of this recipe really was: the sour cream topping that not only balances the flavor and texture of the cake, but also serves the purpose of hiding every single crack. I popped my smooth-surfaced cake back into the oven for the ten minutes it takes the sour cream topping to set, then let it chill overnight. Every person I fed this cake to agreed: it's heavenly. So now I am fully comfortable in my confidence that it's the only cheesecake recipe anybody needs. In fact it's probably time I memorize it. And it's probably time you try it out, too—it's the easiest cheesecake recipe I've ever seen, and that sour cream topping will make the cake, and you, look good. ![Threequarter shot of a sour creamtopped cheesecake on a platter with one slice removed to a plate and a second slice...](https://assets.epicurious.com/photos/5b2941f3633abc5aa71cc8dd/master/w_775%2Cc_limit/Why-This-Is-the-Best-Cheesecake-Ever-14062018.jpg)
Shard	69 (laksa)
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