Skip to main content

Custard Cream Cheesecake

Published: Updated:

3 Reviews

Prep Time
20m
Serves 16
Serves 16
easy
Easy

About the bake

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

  1. 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
    • 100gButter (unsalted)
  2. 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
  3. 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
  4. 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.

  5. 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

  • For the base

    • 300gCustard creams 
    • 100gButter (unsalted) 
  • 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!

Love this?

sooooooo tasty

Love this?

Let us know how you rate our bake?

Baking Recipes and Baking Ideas

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.