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A Creamy, Sweet and Utterly Delicious No-Bake Custard Cream Cheesecake – perfect twist on a Delicious & Classic Biscuit!
Cheesecake
Decoration
For the Cheesecake Filling:
For the Decoration:
NOTES:
Source: janespatisserie.com
You’ll Need:
Biscuit Base- 300 g Custard Creams
- 85 g Unsalted Butter
Cheesecake
- 15-20 Custard Creams
- 300 ml Double Cream
- 600 g Full-Fat Cream Cheese
- 75 g Icing Sugar
- 2 tsp Custard Flavouring
- 1 tsp Vanilla Extract
Decoration
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Custard Cream Crumbs
Instructions:
For the Biscuit Base:- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
- Tip into an 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake Filling:
- Place your custard creams around the edge of the tin. You can gently push them slightly into the biscuit base to help them stay in place for now.
- In your stand mixer/large bowl, add your Cream Cheese and Icing Sugar, and whip till smooth.
- Add in the Double Cream, Custard Flavouring, and Vanilla Extract and whip till really thick.
- Spread into the middle of the biscuit circle, and smooth over the top.
- Leave your cheesecake to set in the fridge for 5-6 hours, or preferably overnight.
For the Decoration:
- Remove your cheesecake from the tin!
- Whip together the Double Cream and Icing Sugar, and pipe onto your cheesecake. I used a 2D closed star tip.
- Sprinkle over some custard cream crumbs!
NOTES:
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it!
- I recommend using an 8″/20cm Deep Springform Tin for this recipe!
- This Cheesecake will last covered in the fridge for 3 days!
- The Custard Creams around the edge of the cheesecake are optional but delicious. In total, I use 3 packets of custard creams in this recipe!
- I used the Foodie Flavours Custard Flavouring for this cheesecake!
Source: janespatisserie.com