Saturday, 2 November 2013

London Cheesecake Recipe from Nigella Lawson

Okay, okay it's my second Nigella recipe of the week but I do love her How to be a Domestic Goddess cookbook and turn to it time and time again for inspiration. This is her London Cheesecake which is slightly simpler than her New York Cheesecake. I decided to make it extra special with the addition of raspberries and it did get me many compliments and sighs of appreciation when I served it.

150g digestive biscuits
75g unsalted butter (soft)
600g cream cheese
150g caster sugar
3 large eggs
3 large egg yolks
1 1/2 tbs vanilla extract
1 1/2 tbs lemon juice

for the topping
145ml tub sour cream
1 tbs caster sugar
1/2 tsp vanilla extract

Process the biscuits until crumbs then add butter. Line the bottom of your cake tin (one where you can remove the sides) and press the biscuit mixture down into the tin to form a base. Put tin in fridge and heat the oven to 180c gas mark 4.

Beat cream cheese gently then add sugar. Beat in egg yolks and eggs then add in vanilla and lemon juice. Put the kettle on.

Lind the outside of the chilled tin with tin foil and place in a roasting dish. Pour boiling water into the roasting dish until it comes about half way up the sides of the tin. Pour cream cheese filling into the tin. Bake in the oven for around 50 mins. Whisk together the remaining ingredients and pour over the baked cheesecake and return to the oven for 10 mins. Allow to cool then put in fridge until needed. Remove 20 mins before serving either on it's own or with fruit as I have done in the picture.

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