London Cheesecake


I’ve traveled quite a bit around the English speaking world, even lived there for a while, but for some strange reason I’ve never had the pleasure of experiencing England. So, in honor of my next travels I made this great cheesecake from Nigella’s How to be a domestic goddess cookbook.  It’ s the closest I’m going to get to London, for now.

For the crust:

  • 1/2 cup plus 2 tbsp graham crackers
  • 6 tbsp butter, melted
  • 20 ounces (500 gr.) cream cheese
  • 1/2 cup  plus 2 tbsp sugar
  • 3 eggs
  • 3 egg yolks
  • 1 1/2  tbsp vanilla extract
  • 1 1/2 tbsp lemon juice

For the topping:

  • 3/4 cup sour cream
  • 1 tbsp sugar
  • 1/2 tsp vanilla extract

Process the crackes until they are crumbs then add the butter and pulse again. Line the bottom of a 8-inch (20 cm) springform pan pressing the crumbs in with your hands or the back of a spoon. Put the pan in the refrigerator to set and preheat the oven to 350°F (180°C).

Beat the cream cheese until smooth, then add the sugar. Beat in the eggs and the egg yolks then finally the vanilla and lemon juice . Put the kettle on.

Line the outside of the chilled pan with aluminum 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 pan. This will protect the cheesecake from the water as it is cooked in its water bath.

Pour the cream-cheese filling into the chilled base, and then pour hot water from the recently boiled kettle into the roasting pan around the cheesecake. It should come about halfway up; don’t overfill as it will be difficult to lift up the pan. 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 and pour over the cheesecake. Put it back in the oven for further 10 minutes.

Take the roasting pan out of the oven, then remove the springform, unwrap it and let cool. When it’s cooled down completely, put it in the refrigerator, removing it 20 minutes before eating to take the chill off. Serves 8.


~ by kissmyartichoke on January 6, 2009.

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