Get Baking! M&S Cheesecake Recipe (Easy)
This classic dessert features a creamy, rich filling set atop a buttery biscuit base, offering a delightful combination of textures and flavors. The cheesecake balances a subtle tanginess with a comforting sweetness, making it a perennial favorite for both casual gatherings and special occasions. Its simplicity belies the sophisticated taste experience it delivers.
Equipment
- 9-inch (23cm) springform pan
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Food processor or resealable bag and rolling pin (for crushing biscuits)
- Rubber Spatula
- Oven thermometer
- Roasting pan (for water bath)
- Aluminum foil
- Wire Rack
- Probe thermometer (optional, for precise temperature monitoring)
Ingredients
- For the Biscuit Base:
- 250 g digestive biscuits
- 100 g unsalted butter melted
- 25 g granulated sugar
- For the Cheesecake Filling:
- 600 g full-fat cream cheese softened
- 150 g granulated sugar
- 2 large eggs
- 2 large egg yolks
- 150 ml double cream
- 1 tsp vanilla extract
- Zest of 1 lemon optional
Instructions
- Step 1: Prepare the Biscuit Base: Finely crush the digestive biscuits, either in a food processor or by placing them in a resealable bag and crushing them with a rolling pin. In a bowl, combine the crushed biscuits with the melted butter and sugar. Mix well until the mixture resembles damp sand.
- Step 2: Press into the Pan: Press the biscuit mixture firmly into the base of a 23cm (9-inch) springform pan. Ensure the base is evenly distributed and compacted. Chill in the refrigerator for at least 30 minutes to firm up.
- Step 3: Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Be careful not to overmix, as this can introduce too much air into the mixture.
- Step 4: Add Eggs and Yolks: Gradually add the eggs and egg yolks, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Step 5: Incorporate Cream and Vanilla: Gently stir in the double cream, vanilla extract, and lemon zest (if using). Mix until just combined. Avoid overmixing to prevent a soupy batter.
- Step 6: Bake the Cheesecake: Preheat the oven to 160C (320F). Wrap the base of the springform pan tightly with foil to prevent water from seeping in. Pour the cheesecake filling over the chilled biscuit base.
- Step 7: Use a Water Bath (Optional but Recommended): Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan, reaching halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking.
- Step 8: Bake: Bake in the preheated oven for 50-60 minutes, or until the cheesecake is mostly set but still has a slight wobble in the center. If the top is browning too quickly, tent it loosely with foil.
- Step 9: Cool and Chill: Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracking. Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Step 10: Chill Completely: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
- Step 11: Serve: Before serving, run a thin knife around the edge of the cheesecake to loosen it from the pan. Gently release the springform and transfer the cheesecake to a serving plate. Slice and serve.
- Optional Tips: For a richer flavor, use brown sugar in the biscuit base. To prevent a soggy base, brush the biscuit base with melted chocolate before adding the filling. For a more pronounced vanilla flavor, use vanilla bean paste instead of extract. If you don't have double cream, heavy cream can be used as a substitute.
Notes
Variations
The classic recipe allows for numerous adaptations to suit individual preferences and dietary needs. The following options offer suggestions for creating unique variations:
- Ingredient Swaps:
- For a chocolate cheesecake, add melted dark or milk chocolate to the filling. Adjust sugar levels accordingly.
- To incorporate fruit, fold fresh or frozen berries (such as raspberries, blueberries, or strawberries) into the batter before baking.
- Substitute the vanilla extract with almond extract for a distinct flavor profile.
- Regional Twists:
- Italian ricotta cheesecake: Replace part of the cream cheese with ricotta cheese for a lighter texture and subtle flavor.
- New York-style cheesecake: Increase the cream cheese quantity for a denser, richer texture.
- Dietary Adjustments:
- Gluten-free: Use gluten-free digestive biscuits or a homemade gluten-free crust.
- Lower-sugar: Reduce the amount of sugar in both the crust and filling. Consider using a sugar substitute suitable for baking, ensuring to follow conversion instructions for the chosen product.
Serving Suggestions
Cheesecake is a versatile dessert suitable for various occasions:
- Occasions: Ideal for birthdays, holidays, dinner parties, or as a special treat.
- Serving Temperature: Serve chilled for the best texture and flavor. Allow the cheesecake to sit at room temperature for approximately 15-20 minutes before serving for easier slicing.
- Accompaniments:
- Fresh berries or fruit compote
- Whipped cream or crme frache
- Chocolate sauce or caramel drizzle
- A dusting of cocoa powder or confectioners’ sugar
Storage Tips
Proper storage is crucial for preserving the cheesecake’s freshness and quality:
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator. It will maintain its quality for up to 5 days.
- Freezing: Cheesecake can be frozen for longer storage. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Frozen cheesecake can last for up to 2-3 months. Thaw in the refrigerator overnight before serving. Note that freezing may slightly alter the texture.
Frequently Asked Questions
- Question 1: Why did my cheesecake crack? Cracking can occur due to rapid temperature changes or overbaking. Using a water bath helps to regulate the oven temperature and minimize cracking. Cooling the cheesecake gradually in the oven after baking also reduces the likelihood of cracks.
- Question 2: Can I make the cheesecake ahead of time? Yes, cheesecake is an excellent make-ahead dessert. It can be prepared 1-2 days in advance and stored in the refrigerator until ready to serve.
- Question 3: My biscuit base is soggy. How can I prevent this? Ensure the melted butter is evenly distributed throughout the crushed biscuits and that the mixture is firmly pressed into the pan. Brushing the base with melted chocolate before adding the filling can also create a moisture barrier.
- Question 4: Can I use a different type of biscuit for the base? Yes, graham crackers, shortbread cookies, or any dry, crumbly biscuit can be used as a substitute for digestive biscuits. Adjust the amount of butter accordingly to achieve the desired damp-sand consistency.