Custard Cream Cheesecake

  • Total Time

    20m
  • Serves

    16
  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian

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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! 

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 Icing sugar (We like Silver Spoon)
    • 1tsp Vanilla extract (We like Nielsen Massey)
    • 30 drops Custard Flavouring
  3. 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.

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

    • 12 Custard Creams

Let's Bake

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