Eric Lanlard's cheesecake recipe

Eric Lanlard
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Eric Lanlard's cheesecake recipe

The king of cheesecakes, and every local café, restaurant or shop will have this traditional Big Apple classic. You can serve it with a variety of fruit compotes.

At a glance
  • Cuisine American
  • Recipe Type Dessert
  • Difficulty Medium
  • Preparation time 20 mins
  • Cooking time 45 mins
  • Serves 10 people
Ingredients
  • 1 kg (2.2lbs) Cream cheese (the drier the better)
  • 250 g (8.8oz) Caster sugar
  • 3 tsp Plain flour
  • 1 tsp Vanilla extract
  • 1 Lemon - finely grated zest and juice
  • 3 Large eggs
  • 300 ml (10.6fl oz) Soured cream
For the base
  • 300 g (10.6oz) Digestive biscuits, crushed
  • 75 g (2.6oz) Unsalted butter, plus extra for greasing
For the topping
  • 150 ml (5.3fl oz) Soured cream
  • 1 tbsp Caster sugar
  • 1 Icing sugar, for dusting

Step-by-step

  1. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease the base and side of a 23cm (9in) springform cake tin with extra butter, and line the base with baking paper.
  2. For the base, melt the butter in a medium pan, then stir it into the biscuit crumbs. Press the mixture into the bottom of the prepared tin and bake in the preheated oven for 10 minutes. Cool on a wire rack while preparing the filling.
  3. For the filling, increase the oven temperature to 220°C (fan 200°C)/ 425°F/gas mark 7.
  4. In a mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, then gradually add the sugar, then the flour.
  5. Continue by adding the vanilla and lemon zest and juice, then whisk in the eggs, one at a time. Stir in the soured cream until well blended. The batter should be smooth, light and somewhat airy.
  6. Pour the filling into the prepared tin. The top should be as smooth as possible.
  7. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 140°C (fan 120°C)/275°F/gas mark 1, and bake for 25 minutes more.
  8. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven. Leave the cheesecake to cool in the oven for 2 hours, with the door closed. The cheesecake may get a slight crack on top as it cools.
  9. For the topping, combine the soured cream and caster sugar. Spread over the cold cheesecake right to the edges, then refrigerate overnight.
  10. Dust with icing sugar before serving.

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Taken from Home Bake by Eric Lanlard, Published by Mitchell Beazley

Eric's website cake-boy.co.uk