London Cheesecake serves 8
5 oz graham crackers
1/4 cup hazelnuts (toasted, then brush off the skins)
6 tablespoons melted butter
20 oz cream cheese at room temp
1/3 cup sugar
3 egg yolks
1 tablespoon vanilla
1 tablespoon lemon juice
1 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
In a food processor grind up the crackers and nuts until pretty fine then in a small bowl mix together with the butter. Use it to line the bottom of a 8 inch springform pan if you have one, otherwise use a deep dish pie pan - the downside is that you will not be able to get it out of the pie pan and have to serve it in slices - but it will still taste as good! Refrigerate until the batter is ready. Beat the cream cheese until smooth and then add the sugar. Next add all the eggs and then the vanilla and lemon juice. Beat until mostly smooth. Line the outside of the pan with foil, going up the sides. Pour the mixture into the pan then place in a larger baking sheet with sides and pour a bit of boiling water around it (the foil is to keep the water from getting in the springform). Bake at 350 degrees for about 50 min. The nice thing about this cake is that you put the sour cream glaze on next so any cracks will be covered up. Mix together the sour cream, sugar and vanilla and then pour over the cake. Bake an additional 10 min. Carefully remove from the oven and remove the foil and let cool on a rack. Refrigerate a few hours or overnight, run a knife around the sides and then open the springform and enjoy with the last of the strawberries.
Can I just say, everyone asked me if I put yellow dye in this as if!
Those farm fresh eggs I get are practically orange - beautiful!