Nigella’s Cheesecake

I’ve made this cheesecake from Nigella Lawson’s Feast cookbook more than any dessert I’ve ever made. Many reasons; I am not really into desserts or sweet things. I’m definitely a savoury person; much to my wife’s dismay.

Baked cheesecakes are the best. The whipped up cream ones just don’t do it for me – or the shop bought ones where breaking into the plastic packaging is a mission in itself. No thanks!

I think I made this for the first time ten years ago, and have probably made it five or six times since. There’s a Nigella’s Nutella one posted on this blog somewhere that I made in next to no time – but this one takes a bit longer and requires a lot more effort.

Before you consider spontaneously making it one day make sure you have a deep sprung cake tin (I still use the same one from 10 years ago despite it being on its last legs) and clingfilm – AND tin foil. If you don’t have these it probably won’t come out right.

I usually make this the same and mix up the sauce a little each time. Nigella’s recommended sauce is Apple Schapps but this isn’t the easiest to come by – especially in small bottles – so a cheesecake can end up costing you £30 to make. It’s worth is – but.. probably too much!

I’ve since made it without booze, with Besos (vegan monkey nut Baileys), and most recently Chambord (raspberry and blackberry liqueur); my friends Vicky and Dan made theirs with Bourbon and raved about it.

The making is quite simple; you can actually prep everything in the same food mixer, and not even bother cleaning it between the base prep and the cheese part. The base is just Hobnobs and butter blitzed and press into the sprung tin. I went rogue and used chocolate chip Hobnobs for the most recent cheesecake – and I won’t do it again – the base went soggy, so stick to plain Hobnobs.

The baking is not so simple, and can cause issues if you don’t do it right.

Now in the same food mixer beat together double cream, cream cheese, vanilla, cornflour, caster sugar and eggs. I wouldn’t bother getting a branded cream cheese like Philly – but don’t go for the half fat own brand stuff, as it won’t come out as well. Full fat for this.

When you’ve beaten it for a while put some booze in it. Don’t go nuts with it or you’ll probably mess up the chance of the cake setting. In any case your sauce will be all over the cake so go easy!

You now need to wrap the outside of the tin with lots of cling film. The cake tin is going to sit in a water bath and if you don’t seal the tin the water will seep in to the base and ruin it. Once it’s wrapped up – I usually do three layers, pour the cheesecake mixture into the tin.

The cheesecake should now bake in the over in a bath of hot water. It is suggested that you make a nest with tin foil. When you make this for the first time you are quite diligent and have this done well in advance. When you’ve made it a few times you don’t and it can get you in a pickle. So either do this well in advance – or fill the bottom tray of your oven full of water – mine takes 2 kettles worth!

Bake it until it starts to colour and a wobble offers some resistance. I usually wait for the surface to crack. Again it doesn’t matter as you’re gonna pour sauce all over it anyway. Make sure it cools right down before unspringing it – it’ll keep cooking after you take it out anyway.

The sauce is a standard caramel sauce of butter, 2 sugars, cream, and then the booze of your choice. The most recent Chambord one I added a load of frozen dark fruits (that I usually have in my breakfast smoothie) and it was an epic sauce!

Whatever you do with it – the sauce makes it. The rest is amazing – but the sauce! Whenever we make it we are sick of it by the time is it gone – there are only two of us and it is 16 people big. Really big slices too.

Make this. You’ll definitely keep making it – despite the effort.

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