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    You are in: Home / Recipes / Cheesecake Recipe
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    Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Claire #3's Note:

    Nigella Lawson's version of a London style cheesecake -- rich, dense and unbelievably delicious. The water bath keeps it creamy.

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    Ingredients:

    Serves: 16

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Line outside of a 9 inch springform pan with double layer of aluminum foil (to prevent leaks).
    3. 3
      Mix graham cracker crumbs, sugar and butter.
    4. 4
      Press into bottom of the springform pan.
    5. 5
      In large bowl, mix cream cheese and sugar.
    6. 6
      Beat well.
    7. 7
      Stir in eggs and egg yolks.
    8. 8
      Stir in lemon juice and vanilla.
    9. 9
      Pour cheese mixture over graham cracker crust.
    10. 10
      Set springform pan in a large roasting pan.
    11. 11
      Pour hot water into the roasting pan so it comes about halfway up the side of the springform pan.
    12. 12
      Place in oven and bake for 50 minutes.
    13. 13
      Mix sour cream, sugar and vanilla and spread over baked cheesecake.
    14. 14
      Bake for 10 more minutes.
    15. 15
      Remove from oven and cool.
    16. 16
      Refrigerate until chilled.
    17. 17
      Remove sides of springform pan.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on April 15, 2010

      45

      This was very good. Not quite as dense as I like, but very creamy. Also not as sweet as I prefer. However, it was easy to make. I got mixed reviews on the sour cream top layer.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2009

      55

      This was a really great recipe! I normally use one for my larger springform pan and needed a smaller volume recipe for the small pan. I used 3 8oz packs of cream cheese (didn't want to waste the remaining 4 oz), 1/8 c. of sour cream and 1 tsp of lemon zest in the batter with no problems. When I remove the pan from the oven I let it rest for about 20 min and then use a very thin knife to run along the sides of the pan just in case any of the batter baked to the sides so there is no pulling that may cause a crack during the remaining cooling period. I gave this as a gift at Easter and I got hugs, thumbs up and requests for more so I think this is in the Cheesecake rotation and moves to my "Recipezaar All Star" cookbook:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2008

      55

    Read All Reviews (7)

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    Nutritional Facts for Cheesecake

    Serving Size: 1 (81 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 270.3
     
    Calories from Fat 191
    70%
    Total Fat 21.2 g
    32%
    Saturated Fat 11.5 g
    57%
    Cholesterol 122.1 mg
    40%
    Sodium 221.9 mg
    9%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 0.2 g
    1%
    Sugars 10.9 g
    43%
    Protein 4.6 g
    9%

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