We've taken one of the best the traditional British biscuits and taken it to the next level. Introducing the Custard Cream Cheesecake! Not too sweet, this cheesecake offers a palette cleansing masterpiece which will leave your guests or family deliciously satisfied. If you love this recipe, you might want to try our Toblerone cheesecake next time!
8 ingredients5 steps
Nut Free
Vegetarian
Method
Step 1
Using a food processor, blitz the biscuits into a fine rubble, and then add the butter, pulsing until the mixture begins to clump. Press this mixture into the base of the tin, then pop in the fridge to chill.
Ingredients for this step
300gCustard creams
100gUnsalted Butter (softened)
Step 2
To make the filling, gently stir the cream cheese with a wooden spoon to soften it, but be careful not to beat to hard as it will go runny and will no longer be of use.
Ingredients for this step
500gCream cheese
60gSilver Spoon Icing Sugar
1 tspNielsen-Massey Vanilla Extract
30 dropsCustard flavouring
Step 3
In another bowl or in a stand mixer, whisk the cream with the sifted icing sugar, vanilla and custard flavouring until it has soft peaks. Take care not to over whip it.
Ingredients for this step
60gSilver Spoon Icing Sugar
30 dropsCustard flavouring
1 tspNielsen-Massey Vanilla Extract
Step 4
Gently fold the cream mixture into the cream cheese. Spread this over the biscuit base and then chill again for at least 4 hours or overnight until set.
Step 5
When you are ready to serve, remove the cheesecake from the tin and decorate the cheesecake with more custard creams.
Ingredients for this step
300gCustard creams
Ingredients
MetricImperial
For the base
300gCustard creams
100gUnsalted Butter (softened)
For the filling
500gCream cheese
240gDouble cream
60gSilver Spoon Icing Sugar
30 dropsCustard flavouring
1 tspNielsen-Massey Vanilla Extract
To decorate
12Custard creams
Utensils
20cm spring form tin
Nutritional information per 72g serving
Energy 319cal
Fat 26g
of which Saturates 16g
Carbohydrates 16g
of which Sugars 9.4g
Protein 3.9g
Salt 0.36g
3 Baker Ratings
It tastes amazing. I used custard powder or you could use a packet of instant custard mix instead of custard drops. This has now scored higher than the toffee cheesecake I made last time!
