Sunday, 23 February 2014

Double-Baked London Cheesecake (Nigella Lawson)

Look at this beautiful Double-Bake London Cheesecake!  I’m so impressed by the outcome. 
 The recipe is adapted by Zoe, Bake for Happy Kids and it’s from Nigella Lawson.  Zoe is absolutely correct.  This cheesecake tasted more like creamy custard cake.

Actually I ever did something similar to water bath to bake a cheesecake.  It was the Durian Cheesecake which I baked previously.
The different is steam bake is basically baking the cake in the oven by placing a tray of water on the lower rack below the cake rack and bake them together. 
 However, the texture from the Durian Cheesecake is different from this.  This double-bake cheesecake is super smooth!  The top layer of sour cream gives this cake a very smooth and finishing look and also, it taste extra smooth creamy.  No wonder Zoe’s son insisted that he wouldn’t stop at one.


For record purpose, I copied the recipe from Zoe’s blog over to mine.


For the base
150 g digestive biscuits
75 g unsalted butter (melted or very soft)

For the cream cheese layer
600g cream cheese
150g caster sugar
3 large eggs
3 large egg yolks
1 1/2 tsp vanilla extract
1 1/2 tbsp lemon juice

For the sour cream layer
145 ml sour cream
1 tbsp caster sugar
1/2 tsp vanilla extract


(1)Process (or crush by hand) the biscuits until they are like crumbs, then add the butter and pulse again (or combine).
Line the bottom of a 20 cm / 8 inch springform pressing the biscuits in with your hands or the back of a spoon.

(2)Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4/350ºF (or 160ºC fan forced).

(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.

(4)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.

(5)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 mins.  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.

(6)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 mins.

(7)Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool.

(8)When it's cooled down completely, put it in the fridge, removing it 20 mins before eating to take the chill off.

(9)Unmould and when you cut into it, plunge a knife in hot water first. 

I’m also linking this post to Little Thumbs Up.  This event is organised by organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.

For this month, the theme is LEMON and it’s hosted by 


  1. Hi Amy, I saw Zoe's cake and fell in love with it, now I am falling in love with yours too lol! Lovely to look at, I am just too lazy to do all the preps for water bath so I'll just drool!

  2. Amy, I saw Zoe's version just yesterday I think, love your version as much as Zoe's. Now, feel very tempting to make, haha. Trying very hard not to bake any dessert or cakes this week.

  3. Hi Amy, I am also impressed by your baking talent!

  4. Oh wow, impressive... that looks gorgeous!

  5. Un cheesecake espectacular me encanta,abrazos.