Custard Cream Cheesecake

Method

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.

   • 300g Custard Creams
   • 100g Butter (unsalted)

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.

   • 500g Cream cheese
   • 60g Silver Spoon Icing sugar
   • 1 tsp Nielsen Massey Vanilla extract
   • 30 drops Custard Flavouring

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.

   • 60g Silver Spoon Icing sugar
   • 30 Drops Custard Flavouring
   • 1 tsp Nielsen Massey Vanilla extract

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. When you are ready to serve, remove the cheesecake from the tin and decorate the cheesecake with more custard creams.

   • 12 Custard Creams