A velvety, firm, and smooth classic London cheesecake by Nigella Lawson. Extra rich – made with 3 eggs and 3 egg yolks in the batter – and finished with a soured cream topping. Baked in a water bath for cheesecake perfection.
Ingredients for the base:
- 150 g digestive biscuits
- 60 g butter, melted
Process the biscuits in a food processor until they resemble fine breadcrumbs. Add the butter and process until well combined (alternatively, place the digestive biscuits in a plastic bag, crush them into crumbs with a rolling pin, then mix with the melted butter).
Line the base of a 20 cm springform tin with parchment paper. Press the biscuit mixture evenly over the base, then place the tin in the fridge to chill for 30 minutes.
Wrap the outside of the chilled tin twice with strong aluminium foil so that it covers the base and sides. Place it in a roasting tin or a larger baking dish. This will protect the cheesecake from the water while it bakes in a water bath.
Ingredients for the cheesecake filling:
- 600 g Philadelphia cream cheese or curd cheese, ground three times
- 150 g caster sugar
- 3 large eggs
- 3 large egg yolks
- 1½ tsp vanilla extract
- 1½ Tbsp lemon juice
All ingredients should be at room temperature.
Place all the ingredients in a large bowl and beat until just combined.
Pour the cheesecake filling over the chilled base and bake in a water bath* at 180°C for about 60 minutes, or until set in the centre. Remove from the oven and spread the sour cream topping over the hot cheesecake. Return to the oven and bake for a further 10 minutes. Remove the cheesecake from the oven and leave to cool at room temperature, then chill in the refrigerator for about 12 hours.
Ingredients for the topping:
- 145 ml soured cream
- 1 Tbsp icing sugar
- ½ tsp vanilla extract
Combine the soured cream, sugar, and vanilla extract in a small bowl.
The cheesecake is baked in a water bath: place the wrapped tin in a large roasting tin or baking dish and pour in boiling water until it reaches about halfway up the sides of the cheesecake tin. A water bath, also known as a bain-marie, is the secret to cheesecake perfection — it helps the cheesecake bake evenly, resulting in a smooth, creamy texture with no cracks.
Enjoy!
Recipe by Nigella Lawson.
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