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LONDON CHEESECAKE

LONDON CHEESECAKE

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Serves: 8

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  • Nigella Recipe
  • Vegetarian

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.

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Ingredients

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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
  • 1 ½ teaspoons vanilla extract
  • 1 ½ tablespoons lemon juice

for the topping

  • 145 ml sour cream
  • 1 tablespoon caster sugar
  • ½ teaspoon vanilla extract
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Method

  1. 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/gas mark 4/350ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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  • I made this for my family over the Easter break and it was pure heaven! I'd never had a cheesecake this good before, and even better, I'd made it myself!

    Posted by Rarabeanster on 15th May 2011 at 7.08

  • Excellent cheesecake and really easy to make! Wasn't able to find sour cream in Greece so had to make it without the final topping, but still excellent.

    Posted by Bibili on 16th Oct 2011 at 9.51

  • Made this yesterday and it was heavenly. Just amazing. One thing though, if the cheesecake comes out of the oven don't remove the springform immediatly. It would also be handy to point out which size springform you should use. I used 20cm's and it was perfect.

    Posted by LollieLaurie on 18th Nov 2012 at 11.53

  • I have made it several times. The people all love it! Sometimes I put some fruits and made some twist. I don't think cheesecake in any shop and restaurant is better than mine. In Some posh restaurants and famous patisserie shops, you will find some of them are too sweet so less cheese flavour, some put more cream to make it smooth and delicious. But after you made more cheesecakes, you know the different. Now, I make every cheesecake in water bath way. It just makes cheesecake texture different! Aways Love Nigella's cake recipes!

    Posted by Cheesecakelover on 2nd May 2013 at 12.11