No Bake Custard Cream Cheesecake

A Creamy, Sweet and Utterly Delicious No-Bake Custard Cream Cheesecake – perfect twist on a Delicious & Classic Biscuit!

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:

1. 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.
2. 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:

1. 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.
2. In your stand mixer/large bowl, add your Cream Cheese and Icing Sugar, and whip till smooth.
3. Add in the Double Cream, Custard Flavouring, and Vanilla Extract and whip till really thick.
4. Spread into the middle of the biscuit circle, and smooth over the top.
5. Leave your cheesecake to set in the fridge for 5-6 hours, or preferably overnight.

For the Decoration:

1. Remove your cheesecake from the tin!
2. Whip together the Double Cream and Icing Sugar, and pipe onto your cheesecake. I used a 2D closed star tip.
3. 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