Easy-peasy cheesecake

This is our favourite cheesecake recipe, it’s rather like those huge ones you get in New York but is a more manageable size to eat. It’s a Nigella Lawson recipe, she calls it London Cheesecake. It has never let us down! digestive biscuit - close-up 26-5-14Serves 8
For the base:-
150g digestive biscuits
75g unsalted butter, very soft or melted
600g cream cheese
150g caster sugar
3 large eggs
3 large egg yolks
1½ tbp vanilla extract
1½ tbp lemon juice
For the topping:-
145ml tub sour cream
1 tbsp caster sugar
½ tsp vanilla extract

You will need a 20cm Springform cake tin, and extra-strength tin foil.

Preheat the oven to 180C/Gas 4. the biscuit base - chilled 26-5-14Process the biscuits until they are like crumbs. Add the butter and pulse again. Line the bottom of the tin with the biscuits, using your fingers or the back of a spoon to press it down. Put the tin in the fridge to set. mixing the cream-cheese filling 26-5-14Beat the cream cheese gently until it’s smooth, then add the sugar. Beat in the eggs and egg yolks, then the essence and lemon juice. whisking the cream-cheese filling 26-5-14Put the kettle on. Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece. Do the same again, then put the tin into a large roasting tin. This will protect the cheesecake from the water as it cooks in its water bath. the foil wrapping 26-5-14Pour the cream-cheese filling onto the chilled biscuit base, then pour the hot water from the recently boiled kettle into the roasting tin around the cheesecake tin. It should come halfway up the cheesecake tin, don’t overfill as it will be difficult to lift the tin. pouring the filling into the tin 26-5-14the bain-marie 26-5-14Bake in the oven for 50 minutes. It should feel set, but not rigidly so. You just need to feel confident that when pour the sour cream topping over, it will sit on the surface and not sink in.

For the topping [below], whisk together the three ingredients and pour over the cheesecake. Bake in the oven for another 10 minutes. adding the sour cream topping 26-5-14Take the roasting tin out of the oven, then gingerly remove the Springform tin. Unwrap it and stand it on a rack to cool. When it has cooled completely, put it in the fridge, removing it 20 minutes before eating.

Unmould, when you cut into it make sure to plunge your knife in hot water first. cheesecake - cooling on rack 26-5-145 to remember
razonable – manageable
una yema de huevo – yolk of egg
una galleta integral – a digestive biscuit
las migas – the crumbs
los dedos – the fingers

How to be a Domestic Goddess by Nigella Lawson 17-4-14

 

‘How to be a Domestic Goddess’ by Nigella Lawson

One thought on “Easy-peasy cheesecake

  1. Pingback: Mushrooms + wine + butternut | Notes on a Spanish Valley

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