London cheesecake – London Cheesecake.

I have been baking this cheesecake from Nigella's recipe for several years. I like him very much, though not my favorite. My Grandma's cheesecake is my favorite, quite heavy and compact, buttery flavor, on the base of grated dough and with chocolate glaze. The taste of my childhood and an absolute hit every Christmas. Unfortunately, it was superseded over time (I admit, that thanks to me) by some lighter and less labor-intensive version with peaches and meringues. That one was just retro (if so, you can talk about food) and I will definitely bake it this vacation. Fortunately, the recipe has been preserved.

I bake the London Cheesecake when I want something like a cheesecake. Usually I am forced to do so by the lack of real cottage cheese. (I know, that there are Polish stores in the UK but I don't have any nearby.) The so-called cheesecake is used for this. soft cheese, i.e.. Philadelphia cheese and the result is really good.

Like that in Nigella, the workload is minimal, The cheesecake is made in a flash and is child's play (no, at least in most stages). When I baked it for the first time, slightly concerned about the type of cheese, which I was going to use, my Other Half announced, that it is the BEST cheesecake in the world and continues in this belief to this day. Oh well, he is allowed. I admit, it is very tasty, very creamy and quite light – although this lightness is an illusion 🙂 Only I would not call this "cake" cheesecake 😉

Another thing is the appearance, the cheesecake should not rise and Nigella is as smooth as a table. Mine will always grow a little first, then it will drop slightly. The final shape is slightly concave. The cream sauce flows inside me and melts immediately after it is poured over the cheesecake (this time I smeared it with a brush – the effect a little better), the sides are always lightly browned. It lacks some light years for Nigella's cheesecake to look perfect. I have no idea how she does it. No ale, as Nigella claims, it's her grandmother's recipe, besides, practice does its job.

According to. The cheesecake recipe should be baked in a water bath. So wrap the springform cake tin from the bottom with thick aluminum foil, put in a bigger one, a heat-resistant vessel, pour boiling water into the pan (about halfway through the springform pan) and put everything into a preheated oven. I give myself a water bath. First, I am a bit concerned about the tightness of the springform pan and foil, po drugie, I used to eat cheesecake from such a bath and it tasted a little, hmmm… gumiasto. I do not claim, it's the bath's fault, perhaps a question of a recipe.

In sum: the dough is tasty and quick to prepare. If we give up the water bath – sitter. The appearance is far from perfect.

p.s. The cheesecake gains flavor after several hours in the refrigerator.

LONDON CHEESECAKE

from Nigella Lawson's recipe

for a cake stand with a diameter of 20 cm

Bottom:
175g digestive biscuits
75g of melted butter (you can safely give less)

Curd:
600g of cream cheese
150g of fine sugar (I give less)
3 large eggs
3 large yolks
1.5 teaspoons of vanilla extract
1.5 teaspoons of lemon juice
aluminum foil to wrap the springform pan – if you bake in a water bath

Icing
145ml of sour cream
1 spoon of powdered sugar
0.5 teaspoons of vanilla extract

Grind the biscuits into crumbs and mix with the butter. Put on the bottom of the springform pan and put in the fridge to cool.
Blend the cheese until smooth, add sugar, eggs and yolks, mix, add vanilla extract and lemon juice. Mix.
Put the cheese mass on the bottom of the biscuits.

Bake in a water bath at 180 degrees C approx 50 min.

Prepare the icing: mix all ingredients. Pour the topping over the cheesecake at the end of baking. The surface of the cheesecake should already be cut. You need to be careful, so as not to do it too soon, because it can soak up. Bake for another 10 minutes. Store the cheesecake in the refrigerator and take it out 20 minutes before serving. We cut with a knife dipped in hot water.

My comments: it probably depends on the oven, but I bake at a lower temperature (160 -170C).