Baked London Cheesecake Recipe

So, let me declare that Nigella is my desserts goddess. She really, truly is. Every recipe that I’ve dared to create from her “How to be a domestic goddess” book has turned out simply and magnificently (can any other Nigella fans vouch for any of her other books? It’s been awhile since I’ve been on a cookbook-buying binge!)

After the cinnabun disaster this morning, I was feeling sad and lonely, and like my kitchen skills had suddenly departed my hands (Oh why has thou forsaken me in my hour of need?!), so to make myself feel better I turned to an oldie but a goodie – Nigella’s recipe for a London Cheesecake.

London Cheesecake Recipe

London Cheesecake Recipe

If you haven’t tried this london cheesecake recipe – you bloody well should. It’s rich and the water bath ensures a silky, cloud-like texture. The sour cream topping is literally the icing on the cake and adds a firmer layer of sweet tartness once set (I know that sounds like a pure contradiction, but you’ll see what I mean).

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Baked London Cheesecake

(adapted from ‘How To Be A Domestic Goddess‘)


  • 200g digestive biscuits (I use Arnotts Marie biscuits)
  • 100g unsalted butter at room temperature
  • 600g cream cheese
  • 150g caster sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1 1/2 tbsp vanilla extract
  • 1 1/2 tbsp lemon juice
  • 300ml tub sour cream
  • 1/4 cup caster sugar
  • 2 tsp vanilla extract

How to Make Nigella London Cheesecake Recipe

Baked Nigella London Cheesecake Recipe

1. Either use a food processor or place the biscuits in a plastic bag and use a rolling pin to pulverise. Add the butter and rub into the pulverised biscuits till they resemble breadcrumbs.

2. Line the bottom of a 20cm springform cake tin and press the biscuits in with your hands, making sure to compact them right into the edges. Put the base in the fridge to set and preheat the oven to 180 degrees C.

3. Beat the cream cheese till it’s as soft as creamed butter, then add the sugar and beat in again. Beat in the eggs and egg yolk, then the vanilla and then the lemon juice. Put an almost full kettle on to boil at this stage.

4. Remove the cake tin from the fridge and line 3 times with strong foil, making sure to alternate short and tall sides of the foil (since it’s rectangular and all…uhh…yeah…). Pour cream cheese mix into the chilled cake tin and place into a roasting dish.

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5. Pour the boiling water into the roasting dish so it comes up halfway around the cake tin – bear in mind that less is better than more as overfilling will make removing the cake tin difficult. Place the whole thing in the oven and bake for 50 minutes till it feels set when you lightly touch the surface, and it wobbles like a set jelly.

6. Whilst the cake is baking, beat together the sour cream, sugar and vanilla. If your sour cream is as thick and solid as mine, you may want to zap it in the microwave for a few seconds till it liquefies, as otherwise it will be a bit blobby on top of the cake. Once the cake has set, pour the sour cream mix on top of the cake and bake for a further 10 minutes.

7. Remove the cake from the oven, unwrap the foil and stand it on a rack to cool. Once it has cooled completely, leave it to set in the fridge for about 4-6 hours as it helps to make the cake more solid and the flavours meld together. Remove 15 minutes before serving to take the edge off the coldness. Unmould and use a knife which has been run under hot water to cut and serve 🙂

See what I mean by velvety softness? Would you believe that this is a baked cheesecake? Ok, so I cheated and cut into it before it had finished cooling down, but even when this has cooled the texture is still moist and the cake just disslves in your mouth. Definetely worth a shot 🙂

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