This recipe from How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
It’s very dense and the extra egg yolks give it a bold, cornflower-yellow color. It’s also hard to screw up. Just make sure you don’t over-beat the eggs (I stir mine in with a spoon) and use the water bath. I made my own crust using leftover sugar cookies, but a graham cracker crust would have been better.
Here’s theLondon Cheesecake Recipe
Katherine says
July 7, 2009 at 9:33 amI made this twice and it is excellent. This is now my go to cheesecake recipe. I even tried to lighten it… 4 Tbs butter, light cream cheese and sour cream and it turned out great! Love it with fresh strawberries and bluesberries.
Katie says
February 6, 2008 at 5:55 amAre you aware of Joanne Fluke’s Cheesecake recipe? It’s from her novel Cherry Cheescake murder. i am curious about it because it calls for mayonaise.
Anna says
November 13, 2005 at 7:47 amMona, the sugar cookies worked, but you might want to add nuts or something the crust. The cookies and butter alone were a little on the soggy side. No one complained, though!
Mona says
November 12, 2005 at 3:53 pmsugar cookies into cheesecake!? that’s awesome! what a brilliant idea. can’t wait to try that after the sugarcookie baking marathon before christmas. i know we’ll never make it through all the ones mom will make.
Jen says
November 9, 2005 at 5:29 pmHmmm, I have this book – I’ll have to try this recipe next time a cheesecake is in order – one day I’ll make one that doesn’t crack.
Sarah Lou says
November 9, 2005 at 11:25 amAlawys excited to find a new cheesecake recipe. Thanks!
Punky says
November 9, 2005 at 8:55 amThat looks wonderful. I love cheesecake and really want to learn to make them sometime.