London Cheesecake

By foodiva

Ingredients

• Topping:
• 1/2 cup plus 2 tablespoons or 5 ounces graham crackers
• 6 tablespoons unsalted butter, melted or very soft
• 20 ounces cream cheese
• 1/2 cup plus 2 tablespoons sugar
• 3 large eggs
• 3 large egg yolks
• 1 1/2 tablespoons vanilla extract
• 1 1/2 tablespoons lemon juice
• 8-inch springform pan
• heavy-duty aluminum foil
• 3/4 cup sour cream
• 1 Tablespoon sugar
• 1/2 teaspoon vanilla extract

Details

Servings 8
Adapted from cookiemadness.net

Preparation

Step 1

is one of my favorites. It’s very dense and the extra egg yolks give it a bold, cornflower-yellow color. It’s also hard to screw up. Just make sure you don’t over-beat the eggs (I stir mine in with a spoon) and use the water bath.  I made my own crust using leftover sugar cookies, but a graham cracker crust would have been better and is what I’ve typed up below.

1. Process the crackers until they are crumbs at this point, then add the butter and pulse again.

2. Line the bottom of the springform pan, pressing the crumbs in with your hands or the back of a spoon. Put the pan in the refrigerator to set, and preheat the oven to 350.

3. 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.

5. Pour the cream cheese filling into the chilled base, and then pour hot water from the recently boiled kettle into the roasting pan around the cheesecake. It should come about halfway up; don’t overfill, as it will be difficult to lift up the pan.

6. Put the roasting pan 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.

7. 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.

That looks wonderful. I love cheesecake and really want to learn to make them sometime.

Hmmm, I have this book – I’ll have to try this recipe next time a cheesecake is in order – one day I’ll make one that doesn’t crack.

sugar cookies into cheesecake!? that’s awesome! what a brilliant idea. can’t wait to try that after the sugarcookie baking marathon before christmas. i know we’ll never make it through all the ones mom will make.

Mona, the sugar cookies worked, but you might want to add nuts or something the crust. The cookies and butter alone were a little on the soggy side. No one complained, though!

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