London Cheesecake

This is one of the best sort of recipes — a family hand-me-down. My paternal grandmother instructed me in the art of adding the final layer of sour cream, sugar and vanilla towards the end of the cooking time: and it's true, it does finish it off wonderfully. I cannot tell you how much the velvety smoothness is enhanced by cooking the cheesecake in the water bath. It's not hard, though you really must wrap the tin twice in extra-strength tin foil. Once you've tried it this way, you won't even consider cooking it any other. For US cup measures, use the toggle at the top of the ingredients list.

Unbalanced

% Daily Values based on a 2,000 calorie diet