Best 2 Mrs Marshalls Cheesecake Recipes

Indulge in a delectable journey with Mrs. Marshall's Cheesecake, a timeless classic that has captivated hearts and taste buds for generations. This rich and creamy cheesecake boasts a velvety smooth texture, a delightful graham cracker crust, and a symphony of flavors that dance on your palate. Whether you prefer a traditional cheesecake or crave tantalizing variations, this article presents a collection of recipes that cater to every cheesecake enthusiast. From the classic New York-style cheesecake to the tangy key lime cheesecake and the decadent chocolate cheesecake, each recipe promises an unforgettable experience. Discover the secrets behind the perfect cheesecake, including tips on achieving the ideal consistency, mastering the art of creating a flawless crust, and unlocking the secrets of a beautiful presentation. Embrace the joy of baking with Mrs. Marshall's Cheesecake recipes and elevate your dessert game to new heights.

Here are our top 2 tried and tested recipes!

CLASSIC CHEESECAKE

Classic Cheesecake image

A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h

Number Of Ingredients 10

Ingredients

5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt
2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream

Steps:

Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g

SUNSHINE CHEESECAKE

Sunshine Cheesecake image

This treat is topped with slices of bright oranges. The slices must be cooked very slowly, or the pulp will fall away. Begin preparing the cheesecake one day before you plan to serve it.

Yield Serves 10 to 12

Number Of Ingredients 15

Ingredients

1 1/2 8-ounce bags gingersnap cookies, ground (about 3 cups)
6 tablespoons (3/4 stick) butter, melted
1 1/2 teaspoons (generous) minced orange peel (orange part only)
1 1/2 cups fresh orange juice
1 3-inch piece unpeeled fresh ginger, thinly sliced (about 1/3 cup)
4 8-ounce package cream cheese, room temperature
2/3 cup sugar
1 tablespoon minced orange peel (orange part only)
1 tablespoon vanilla extract
8 ounces imported white chocolate (such as Lindt), melted
4 large eggs
4 cups water
2 cups sugar
3 seedless oranges (unpeeled), cut into paper-thin slices
Fresh mint leaves

Steps:

Stir all ingredients in medium bowl until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.
Preheat oven to 350°F. Boil orange juice and ginger in heavy medium saucepan until reduced to 3 tablespoons, about 12 minutes. Using electric mixer, beat cream cheese, sugar, orange peel and vanilla in large bowl until smooth. Strain reduced orange juice and add to bowl. With mixer running, add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at a time, beating until just combined.
Pour batter into crust. Bake cheesecake until top is dry and sides puff slightly (most of cheesecake will jiggle when shaken), about 50 minutes. Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2 days ahead.)
Cover rack with waxed paper. Combine water and sugar in heavy wide shallow pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until oranges are translucent and orange peels are tender, about 1 hour longer. Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)
Run small knife around edges of cheesecake. Loosen pan sides and remove. Overlap orange slices and atop cheesecake. Reheat orange syrup over low heat if necessary. Brush over orange slices. Garnish with mint and serve.

Tips:

Use high-quality ingredients. This will make a big difference in the final product. Use full-fat cream cheese, fresh eggs, and pure vanilla extract.
Make sure the cream cheese is at room temperature before you start. This will help it mix smoothly with the other ingredients.
Use a springform pan to bake the cheesecake. This will make it easy to remove the cheesecake from the pan once it's done baking.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will allow the flavors to develop and the cheesecake to set properly.

Conclusion:

Mrs. Marshall's Cheesecake is a classic recipe that is sure to impress your friends and family. With its creamy texture, rich flavor, and decadent topping, this cheesecake is perfect for any occasion. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!