London Cheesecake has a quiet elegance to it that really surprised me. I made this on a calm afternoon when I wanted something classic but not overly sweet. The creamy filling paired with a simple biscuit base felt rich yet balanced, and every bite had that smooth, bakery style texture you expect from a traditional London dessert. It set beautifully, sliced cleanly, and disappeared much faster than planned.
London Cheesecake
8
servings20
minutes55
minutes420
kcalIngredients
- For the Base
Digestive biscuits – 200 g
Unsalted butter – 100 g, melted
- For the Filling
Cream cheese – 500 g
Caster sugar – 150 g
Eggs – 3 large
Double cream – 200 ml
Vanilla extract – 1 tsp
Lemon juice – 1 tbsp
Directions
- Crush the digestive biscuits finely and mix with melted butter.
- Press the mixture firmly into the base of a lined springform pan.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in double cream, vanilla extract, and lemon juice.
- Pour the filling over the biscuit base and smooth the top.
- Bake at 160°C until set with a slight wobble in the center.
- Cool completely, then chill for at least 4 hours before serving.
Nutrition Information (Per Serving)
- Calories: 420 kcal
- Carbohydrates: 32 g
- Protein: 7 g
- Fat: 30 g
- Saturated Fat: 18 g
- Sugar: 24 g
- Sodium: 260 mg
Expert Tips and Variations
You can swap digestive biscuits with graham crackers or oat biscuits for the base, and full-fat cream cheese gives the best texture, though mascarpone works for a richer twist. Add a splash of lemon zest or vanilla for extra depth, and chill the cheesecake long enough so it firms properly before slicing. Avoid overmixing the filling, as this can cause cracks and a dense texture instead of a smooth, creamy finish.
How to Store and Reheat London Cheesecake
Store London Cheesecake in an airtight container in the refrigerator for up to 4 days. For the best texture, enjoy it cold straight from the fridge. If slightly firm, let it sit at room temperature for 10 minutes before serving. Freezing is possible, but texture is best when freshly chilled.
FAQs
Why is it called a London Cheesecake?
It is called a London Cheesecake because it became popular in London bakeries, where it traditionally featured a biscuit base and simple creamy topping. Despite the name, it is a British-style dessert and not the baked American cheesecake.
Is London Cheesecake baked or no-bake?
Traditional London Cheesecake is usually baked, but some modern versions are chilled instead. Both styles aim for a smooth and creamy texture.
Why did my cheesecake crack on top?
Cracks usually happen due to overmixing or baking at too high a temperature. Mixing gently and baking slowly helps keep the surface smooth.
What biscuits are best for the base?
Digestive biscuits are the classic choice, as they give the authentic British flavor. Graham crackers or oat biscuits also work well.
