Custard Cream Cheesecake
No bake Custard Cream Cheesecake by She Who Bakes.
“Everyone loves a Custard Cream! As a British classic biscuit, I wanted to combine it with a classic dessert – cheesecake!
With Custard Creams in the base, custard and cream in the filling and a spattering of Custard Creams on top, this is a perfect dessert will be a sure winner at picnics and BBQ’s this summer.” – Britt
Well that sounds great to us Britt! Cheesecake & Custard Creams! This definitely has to be a favourite for me!!
Here’s the Recipe
For the base;
- 300g Custard Creams
- 150g melted butter
For the custard;
- 284ml double cream
- 350ml whole milk
- 4 large egg yolks
- 2 tablespoons cornflour
- 100g caster sugar
- 1tsp vanilla bean paste
For the rest of the filling;
- 600g cream cheese
- 100g icing sugar
Time: 20 minutes plus overnight chilling
Use an 8 inch tin with removable base and use cake release for easy release once set. If you don’t have any cake release brush with butter which will help release the biscuit base once set.
Step 1: Crush 300g Custard Creams in a bowl with a rolling pin, or using a food processor.
Step 2: Add in your melted butter and mix thoroughly.
Step 3: Push this Custard Cream and butter mixture into the bottom of the tin. Pop this in the fridge for at least an hour.
Step 4: Meanwhile, heat your milk, cream and vanilla until it starts to bubble.
Step 5: Make your custard by splitting your eggs and putting four yolks in a bowl.
Step 6: Whisk the egg yolks together with the caster sugar and cornflour.
Step 7: Add your egg yolks, caster sugar and cornflour mix to your heated milk, cream and vanilla and mix well. Put back on a low heat until it has become a thick, tasty custard.
Step 8: Once your custard has thickened, take it off the heat, put it in a separate bowl and leave to cool slightly.
Step 9: While your custard is cooling, beat your cream cheese until it is soft.
Step 10: Add your icing sugar to the cream cheese and whisk well.
Step 11: Then add in your custard.
Step 12: Mix it all together until you have a bowl of custardy, cream cheesy, sweet goodness.
Step 13: Pour this mixture over your chilled Custard Cream base.
Step 14: Top with broken Custard Creams and chill overnight.
Once your cheesecake has set, take it out of the fridge about 10 minutes before you wish to cut it and serve.
Another lovely recipe by our guest blogger Britt from She Who Bakes.
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