I want to make the London Cheesecake but please could someone tell me if I could leave out the lemon juice (my daughter doesn't like lemon). Also, can it be frozen?
Nigella's London Cheesecake (from HOW TO BE A DOMESTIC GODDESS) has a rich vanilla cheesecake base with a thin top layer of sour cream. The cheesecake batter contains some lemon juice but the juice is there just to cut the sweetness of the cheesecake slightly and prevent it from being too cloying. The cheesecake itself will not taste of lemon. However, if you prefer you can leave the lemon juice out.
This cheesecake, like most baked cheesecakes, can be frozen provided that it is made with full fat cream cheese (and not a reduced fat or "light" cream cheese). There is a slight risk that the sour cream topping becomes soft on defrosting, but this does not usually happen. Cool and chill the cooked cheesecake completely then wrap it, still in its tin, in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 1 month. Defrost overnight in the fridge and eat within 2 days of defrosting.