Nigella Lawson's London Cheesecake

I know I've been away for a while--sometimes those pesky real-life incidents interfere with my baking and blogging world, but, I'm happy to be back and share this amazing cheesecake recipe from Nigella Lawson.

It's title is London Cheesecake, but to be honest, I'm not quite sure what makes it a London Cheesecake versus any other geographically named cheesecake. Wikipedia has a good explanation of different styles of cheesecake, especially from America, but this one didn't seem to fit in with the British style listed. Maybe it gets it's name simply from from the fact that it's Nigella's recipe and she can name it as she likes! If anyone happens to know though, please feel free to share.

What I thought made this stand out from other recipes is the crowning layer of sour cream, sugar, and vanilla. This cheesecake has it all though-- being rich, creamy, velvety, and has a nice hint of vanilla and lemon. In a pinch I had to use some vanilla schnapps instead of vanilla extract. Everyone commented on the excellent vanilla flavor... maybe I'm on to something there.

London Cheesecake
by Nigella Lawson
How to Be a Domestic Goddess and Online
(metric measurements available online)

FOR THE CRUST
half cup plus 2 tablespoons or 5 ounces graham crackers
5 tablespoons unsalted butter, melted or very soft

FOR THE CHEESECAKE
20 ounces cream cheese
three-quarters cup superfine sugar
3 large eggs
3 large egg yolks
1 and a half tablespoons vanilla extract
1 and a half tablespoons lemon juice
8 inch springform pan
heavy-duty aluminum foil

FOR THE TOPPING
three-quarters cup sour cream
1 tablespoon sugar
half teaspoon vanilla extract

TO MAKE

Process the crackers until they are crumbs at this point, then add the butter and pulse again. Line the bottom of the springform pan, pressing the biscuits in with your hands or the back of a spoon. Put the pan in the fridge to set, and preheat the oven to 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 pan 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 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 for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.

Take the roasting pan 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 refrigerator, removing it 20 minutes before eating to take the chill off. Unmold and when you cut into it, plunge a knife in hot water first.

Serves 8

Comments

[steph (whisk-spoon)]

welcome back! this looks great! i've seen a few others blog about this same cheesecake, but none have offered up an explanation as to what makes it "london." your theory is probably right!

[jj]

Your cheesecake looks so good! I, too wonder why it's dubbed "London". Would be interesting to find out. And about that vanilla schnapps - great idea and I think you definitely ARE onto something. :)

[Dorothy Tong]

Your cake looks scrumptious! And I think she calls it her London Cheesecake because there's a New York Cheesecake but she thinks London is better (since she lives over there...) and should have a cheesecake named after it - so she calls hers a London Cheesecake! I think her cheesecake is very similar to a New York Cheesecake, but the small differences make it a different cake, and therefore it deserves a different name ;)

[Gigi]

Welcome back! Great substitution with the vanilla! The cheesecake looks dreamy and delicious!

[bunny]

this cheese cake looks great! and what a great idea to use the schnapps!! i am also from central pennsylvania!

[bunny]

hello tracy, i'm tagging you for a meme!

[Sorina]

It look's to good to be through I am definitely going to try this