Custard Cream Cheesecake Recipe
A Creamy, Sweet and Utterly Delicious No-Bake Custard Cream Cheesecake – perfect twist on a Delicious & Classic Biscuit!
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Servings: 14 Slices
Ingredients
Biscuit Base
- 300 g custard creams
- 85 g unsalted butter
Cheesecake
- 15-20 custard creams
- 600 g full-fat cream cheese
- 75 g icing sugar
- 300 ml double cream
- 2 tsp custard flavouring (see notes below)
- 1 tsp vanilla extract
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- custard cream crumbs
Instructions
For the Biscuit Base
- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
- Tip into an 8″/20cm deep springform tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake Filling
- Place your custard creams around the edge of the tin. You can gently push them slightly into the biscuit base to help them stay in place for now.
- In your stand mixer/large bowl, add your cream cheese and icing sugar, and whip till smooth.
- Add in the double cream, custard flavouring, and vanilla extract and whip till really thick.
- Spread into the middle of the biscuit circle, and smooth over the top.
- Leave your cheesecake to set in the fridge for 5-6 hours, or preferably overnight.
For the Decoration
- Remove your cheesecake from the tin!
- Whip together the double cream and icing sugar, and pipe onto your cheesecake. I used a 2D closed star tip.
- Sprinkle over some custard cream crumbs!
Notes
- I recommend using an 8″/20cm deep springform tin for this recipe
- This Cheesecake will last covered in the fridge for 3 days
- This cheesecake will freeze for 3+ months