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Cheesecake

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“Nigella Lawson's version of a London style cheesecake -- rich, dense and unbelievably delicious. The water bath keeps it creamy.”
READY IN:
1hr 10mins
SERVES:
16
YIELD:
16 pieces
UNITS:
US

Ingredients Nutrition

Directions

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

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