London Cheesecake
by Nigella. Featured in HOW TO BE A DOMESTIC GODDESSIntroduction
This is one of the best sort of recipes — a family hand-me-down. My paternal grandmother instructed me in the art of adding the final layer of sour cream, sugar and vanilla towards the end of the cooking time: and it's true, it does finish it off wonderfully.
I cannot tell you how much the velvety smoothness is enhanced by cooking the cheesecake in the water bath. It's not hard, though you really must wrap the tin twice in extra-strength tin foil. Once you've tried it this way, you won't even consider cooking it any other.
For US cup measures, use the toggle at the top of the ingredients list.
This is one of the best sort of recipes — a family hand-me-down. My paternal grandmother instructed me in the art of adding the final layer of sour cream, sugar and vanilla towards the end of the cooking time: and it's true, it does finish it off wonderfully.
I cannot tell you how much the velvety smoothness is enhanced by cooking the cheesecake in the water bath. It's not hard, though you really must wrap the tin twice in extra-strength tin foil. Once you've tried it this way, you won't even consider cooking it any other.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8 slices
For the Base
- 150 grams digestive biscuits
- 75 grams unsalted butter (melted or very soft)
- 600 grams cream cheese
- 150 grams caster sugar
- 3 large eggs
- 3 large egg yolks
- 1½ tablespoons vanilla extract
- 1½ tablespoons fresh lemon juice
For the Topping
- 145 millilitres sour cream
- 1 tablespoon caster sugar
- ½ teaspoon vanilla extract
For the Base
- 10 sheets graham crackers
- 5 tablespoons unsalted butter (melted or very soft)
- 2½ cups cream cheese
- ¾ cup superfine sugar
- 3 large eggs
- 3 large egg yolks
- 1½ tablespoons vanilla extract
- 1½ tablespoons fresh lemon juice
For the Topping
- ½ cup sour cream
- 1 tablespoon superfine sugar
- ½ teaspoon vanilla extract
Method
- Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF.
- Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
- Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
- Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
- Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. When it's cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.
- Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF.
- Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
- Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
- Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
- Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. When it's cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.
Additional Information
For vegetarians check that the cream cheese is a brand that does not contain rennet.
For vegetarians check that the cream cheese is a brand that does not contain rennet.
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Show more commentsThis is, hands down, the best cheesecake recipe! It is light, subtly flavored with lemon and vanilla, and the sour cream topping gives it that extra something special. Do not be tempted to drown this in fruit compote, it tastes gorgeous plain and does not need any embellishment. Make this and never look back!
I made a raspberry coulis and swirled it through the cheesecake mix before baking. When we cut into the cheesecake it oozed out for a delicious surprise.
Delicious cheesecake. I needed extra sour cream. Next time. Thank you Nigella
This recipe has been my favourite for years. I have found the easiest way to ensure it doesn’t leak water in the oven is to use a large oven bag.
I used nativa sugar substitute, lime juice instead of vanilla essence. Smells divine, cooking it a little longer as I had it on 160 fan force and may have needed to put it at 170c, want to make sure its set!
Best cheesecake I have ever tasted!! Made it for a gathering with friends and everyone raved about it. Thank you Nigella. P.S. that sour cream topping was special indeed.
First cheesecake I have ever made and it worked perfectly. Not too sweet and the sour cream topping is really special. Served it with a fruit compote and had so many compliments. Thanks Nigella!
This sounds like "my" cheesecake as I have diabetes T1. But I use half almond-/nutflour to decrase sugars. Half of the creamcheese is also possible to change for quark, but it doesn't freeze as well then. Am I the only one to use lemon zest in the filling?
My first ever cheesecake. Super simple. Super tasty. Follow the recipe and its all good. I added some blueberries and raspberries on the top to give it a pop of colour - and gave a nice extra taste to the overall taste. The original version is still super tasty. Also added plastic wrap [in addition to the foil] and it worked a treat. Sour cream topping, I just spread over with a spatula, giving a rough, home made look, as opposed to a smooth as silk flat finish in the picutre
This recipe is the best. I made cheesecake cupcakes and didn't water bath them and came out yummy still: 1. Made 24 cupcakes 2. Had to add another 50g for the base 3. Baked the biscuit Base for 5 mins to set it 4. Baked the cheesecake at 150C for 15mins. Didn't use water bath 5. Piped sour cream onto cheesecake and baked for another 7mins
Thank you Nigella for such wonderful recipes.
I made this cheesecake for my family for Christmas. I added some mango puree to half the mixture, swirled them together and it was a hit with everyone!!! Will definitely be making this recipe again :)