Who doesn’t love a good cheesecake? And when it comes to cheesecake, Marks and Spencer is one of the best places to get it. Their cheesecakes are always rich, creamy, and oh-so-decadent. But why settle for buying one when you can make your own at home? In this article, we’ll be sharing two delicious recipes for cheese cake Marks and Spencer style. So, put on your apron, grab your mixing bowl, and let’s get started!
Recipe 1: Classic Cheese Cake Marks and Spencer Style
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1/3 cup heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix well and press mixture evenly into bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.
- In a large bowl, beat cream cheese, 1 1/4 cups sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream and mix until well combined.
- Pour mixture into prepared crust and bake for 55-60 minutes or until center is set. Let cool to room temperature and refrigerate for at least 4 hours or overnight.
- Before serving, run a knife around the edges of the pan to loosen cheesecake. Remove from pan and slice into desired sizes. Serve chilled and enjoy!
Nutritional Information
Serving Size: 1 slice
Calories: 530
Fat: 39g
Saturated Fat: 23g
Cholesterol: 192mg
Sodium: 346mg
Carbohydrates: 38g
Fiber: 0g
Sugar: 33g
Protein: 9g
Cooking Time
Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
Serving Suggestions
Top with fresh berries, whipped cream, or caramel sauce for a little extra indulgence. Serve with a cup of coffee or tea for a perfect afternoon treat.
Variations
Add a little lemon zest or juice to the cheesecake mixture for a tangy twist. You can also mix in your favorite fruit, such as strawberries or blueberries, or add a chocolate drizzle on top for a decadent touch.
Substitutions
You can use other types of cookie crumbs, such as Oreos or vanilla wafers, instead of graham crackers for the crust. You can also substitute the heavy cream for sour cream or Greek yogurt for a slightly tangy flavor.
Storage
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months by wrapping it tightly with plastic wrap and aluminum foil.
Tips
- Make sure all ingredients are at room temperature before starting to prevent lumps in the cheesecake mixture.
- Don’t overbeat the mixture or it will become too thin and won’t set properly.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Frequently Asked Questions
- Can I use low-fat cream cheese for this recipe?
- Can I make this cheesecake ahead of time?
- Can I use a different size pan?
Yes, you can use low-fat cream cheese, but keep in mind that the cheesecake won’t be as rich and creamy as using regular cream cheese.
Yes, you can make it up to 2 days ahead of time. Just make sure to store it in the refrigerator until ready to serve.
Yes, you can use a smaller or larger pan, but keep in mind that the cooking time may vary.
Recipe 2: Chocolate Cheese Cake Marks and Spencer Style
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup white sugar
- 1/3 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1/3 cup heavy whipping cream
- 1 cup semisweet chocolate chips, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine chocolate cookie crumbs, 1/3 cup sugar, and melted butter. Mix well and press mixture evenly into bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.
- In a large bowl, beat cream cheese, 1 1/4 cups sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream and melted chocolate chips and mix until well combined.
- Pour mixture into prepared crust and bake for 55-60 minutes or until center is set. Let cool to room temperature and refrigerate for at least 4 hours or overnight.
- Before serving, run a knife around the edges of the pan to loosen cheesecake. Remove from pan and slice into desired sizes. Serve chilled and enjoy!
Nutritional Information
Serving Size: 1 slice
Calories: 620
Fat: 47g
Saturated Fat: 28g
Cholesterol: 198mg
Sodium: 386mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 38g
Protein: 10g
Cooking Time
Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
Serving Suggestions
Top with whipped cream, chocolate shavings, or fresh raspberries for a little extra indulgence. Serve with a glass of red wine for a perfect dessert pairing.
Variations
You can add some chopped nuts or toffee bits to the cheesecake mixture for a little crunch. You can also top it with a thin layer of caramel or raspberry sauce for a fruity twist.
Substitutions
You can use other types of chocolate, such as dark or milk chocolate, instead of semisweet chocolate chips. You can also substitute the chocolate cookie crumbs for Oreo crumbs or chocolate graham cracker crumbs.
Storage
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months by wrapping it tightly with plastic wrap and aluminum foil.
Tips
- Make sure all ingredients are at room temperature before starting to prevent lumps in the cheesecake mixture.
- Don’t overbeat the mixture or it will become too thin and won’t set properly.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Frequently Asked Questions
- Can I use milk chocolate instead of semisweet chocolate chips?
Yes, you can use milk chocolate chips, but keep in mind that the chees