Lately I’ve been cooking a whole lot more. I’m finding it kind of therapeutic. Pancakes for the kids, mixing it up with dinner from cook books that I’ve had sitting on the shelves for years.
Recently after a really challenging day, driving home Yelena turns to me & says “I could really go for a cake?”
Unfortunately we couldn’t get ourselves down to the Puckle Street Precinct, so I offered that I attempt my first cheesecake. To that Yel asks if I’ll be attempting my Mum’s tried & true recipe? To that – “Hell No!”
In my head, I didn’t want a direct comparison – no chance – if you’ve ever tasted my Mum’s version you will ALWAYS ask for more! So I looked up my ‘friend’ Nigella’s london cheesecake. It was totally enjoyable to make & oh wow I totally earned some points with my little family!
Now you might be thinking, Mike why are you telling us about this? Well tonight, I’m editing a beautiful christening & I’ve come to an image that made me laugh: It’s of a little moment when the Priest is blessing & anointing the waters. In the background the proud godparents are clutching the little one while family members look on.
Now what popped into my head after finishing editing this image – two eggs & one cup of flour
See you soon for coffee & cake,
Oh and the recipe I mentioned is super easy: Thanks Nigella!
FOR THE BASE
- 150 grams digestive biscuits
- 75 grams unsalted butter (melted or very soft)
- 600 grams cream cheese
- 150 grams caster sugar
- 3 large eggs
- 3 large egg yolks
- 1½ tablespoons vanilla extract
- 1½ tablespoons lemon juice
FOR THE TOPPING
- 145 millilitres sour cream
- 1 tablespoon caster sugar
- ½ teaspoon vanilla extract
- Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4/350ºF.
- 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 tin 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 biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don’t overfill as it will be difficult to lift up the tin. 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 tin 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 fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.
This is reposted from Nigella’s website – https://www.nigella.com/recipes/london-cheesecake
PPS. Her pancakes are awesome too!