This is an absolutely divine, sinful and super rich sour cream topped cheesecake. It is also very easy to make. Such brilliance can only be from Ms. Nigella Lawson.
London Cheesecake (adapted from Nigella)
- 250 grams digestive biscuits
- 1 tbsp dark sugar (I used black sugar from Japan)
- 100 grams unsalted butter, melted
- 750 grams cream cheese, softened and cut into cubes
- 180 grams castor sugar
- 4 eggs
- 4 egg yolks
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1/4 tsp salt
- 200 grams light sour cream
- 1 1/2 tbsp castor sugar
- 1 tsp vanilla extract
- Line the bottom of a 8 inch spring-form round pan with parchment paper and double-wrap the outside of the pan with heavy duty aluminium foil. Prepare a 10 inch round pan or a roasting tin for water bath.
- Place biscuits in a ziploc bag and seal well. Using a pestle or a rolling pin, grind the biscuits until consistency is fine. Add in sugar and melted butter and mix until well combined.
- Pour biscuits mixture into prepared pan and using a shot glass or a spoon, flatten the biscuit mixture into the base until tightly packed. Place in the fridge to chill for at least 10 minutes.
- Start boiling some water for water bath use. Preheat oven to 180 C. (I recommend 170 C)
- Lightly whisk eggs and egg yolks together.
- Mix cream cheese, sugar and salt until well combined. Add in eggs in a few additions, mixing well after each addition.
- Add in vanilla extract and lemon juice. Mix well.
- Pour cream cheese batter into prepared biscuit base and smooth out the surface. Rap on table a few times to get rid of large air bubbles in the batter.
- Place into 10 inch round pan or roasting tin and carefully pour hot water until about halfway up the height of the 8 inch pan.
- Bake for 50 minutes on lowest rack.
- Mix all the ingredients of the topping until well combined. Pour over the top of the cheesecake. Bake for another 10 minutes.
- Carefully remove pan from the oven and let cheesecake cool completely before chilling for at least 4 hours.
I did not use a mixer but instead used a wooden spoon to mix everything together. This type of cheesecake does not require heavy mixing. In fact if one should over-beat the mixture, it may cause too much air to get in the batter and result in a cracked cheesecake. The temperature of the oven also plays a crucial part. If it is too hot, the top of the cheesecake cooks first, forming a skin that may burst open later. That said, the topping will cover any defects. Ultimately, regardless of the outlook, the taste will still be as fantastic.