Cake Batter & Crumbs

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

Giada’s Individual Orange and Chocolate Cheesecakes

Citrus and chocolate—to the world: a normal flavor combination, but to me: a strange, unchartered territory.

When I first saw this recipe on TV, I was filled with doubt. I was puzzled at how citrus-y orange flavor could possibly taste good when combined with chocolate.

   

I decided to take the plunge--what a risk taker I am! After all, none of Giada’s recipes have ever failed me in the past, so I made these Individual Orange and Chocolate Cheesecakes.

   

I’m happy to report that now, I too am an orange and chocolate lover! The orange flavor came only from the zest, so while it was very light, you could tell it was there.

   

These came out in really cute, one-to two-bite mini cakes. Since cheesecake can be really rich, these were perfect to get a taste without overindulging.

   

The recipe is below, or you can click this link to see it on the Food Network’s web page along with the other recipes from the show that day.

 

 

Individual Orange and Chocolate Cheesecakes
    Giada De Laurentiis

 

   

1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing

 

Special equipment: mini muffin tin

 

Preheat the oven to 350 degrees F.

 

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

 

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

 

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.