Blueberry Cheesecake on a Blustery Day

This is a ‘London Cheesecake’ from one of my most well-thumbed cookery books ‘How to be a Domestic Goddess’ by Nigella Lawson. I first made this recipe for supper on Christmas Eve last year and made it again for Sunday lunch yesterday, this time topped with blueberries to make it a bit more summery. This cheesecake is very straightforward to make, but gives a pretty impressive result. It is baked in a water bath which could sound a bit offputting – but it really isn’t fiddly at all. It is baked for 50 minutes and then removed from the oven when a mix of sour cream, sugar and vanilla is poured over the top of the hot, just-set cake. It then goes back into the oven for another ten minutes to finish off. I hope you can see the layer where the creamy mixture has set on top of the cheesecake. This somehow manages to be quite rich but fairly light at the same time.



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