Custard Cream biscuits are a store cupboard staple in most homes as the creamy custard filling makes them a firm favourite for every generation. As such, I decided to try them in a cheesecake recipe and it was a success! This recipe is super easy to do as its a no bake cheesecake,which is my favourite as there's not much room for error. The biggest problem you'll have is waiting for it to set.
I always let my cheesecake set in the fridge overnight, otherwise they risk being a little soft still – you’re more likely to get a better result the longer you leave it!
I used biscuits straight from the pkt- the purists would separate them and scrape out the filling-but who has time for that? Save your time and energy for eating them later. I've used a square dish in keeping with the classic biscuit shape and just kept the decoration simple,adding a biscuit on top and a sprinkle of crumb but you could line the sides of your tin with biscuits too if you wish. The choice of decoration is yours. This would be a great recipe for the children to do as its so easy. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep:- 30mns beforehand take the Cream,mascarpone and cream cheese out of the fridge to come to room temperature.
Melt the butter.
Line a tin or dish with greaseproof paper
I used a 8″/20cm Deep dish.
Add 300g of biscuits to a food bag and bash with a rolling pin till they become fine crumb
Add the crumbed biscuits to a bowl
Add the melted butter
Mix till the crumb is coated in the butter
Add the crumb to your lined dish and press down firmly with the back of a spoon till its smooth,making sure to reach the corners.Place in the fridge to chill.
Pour the cream and icing sugar into a bowl
Whisk together till its smooth and thick.
Add the Mascarpone, cream cheese, custard and vanilla.
Fold through till everything is combined - making sure not to overwork it.
Bring the chilled biscuit base out of the fridge
Add the cheesecake mix on top of the base.
Spread it out with a spatula or spoon,making sure to reach the corners.
Place in the fridge to chill for 6-8hrs to set.
Overnight if possible
Once chilled, take out of the fridge and lift out of the container
Peel the greaseproof paper off the sides .
Smooth the sides with a spatula
Score the top for cutting guidelines
Decorate with the remaining biscuits
Cut through the base
Serve chilled with a garnish of crushed biscuit on top
Easy swaps :-
Dish for a Spring form tin.
Mascarpone for cream cheese.
Custard pot for custard powder -50g
Ingredients
Directions
Prep:- 30mns beforehand take the Cream,mascarpone and cream cheese out of the fridge to come to room temperature.
Melt the butter.
Line a tin or dish with greaseproof paper
I used a 8″/20cm Deep dish.
Add 300g of biscuits to a food bag and bash with a rolling pin till they become fine crumb
Add the crumbed biscuits to a bowl
Add the melted butter
Mix till the crumb is coated in the butter
Add the crumb to your lined dish and press down firmly with the back of a spoon till its smooth,making sure to reach the corners.Place in the fridge to chill.
Pour the cream and icing sugar into a bowl
Whisk together till its smooth and thick.
Add the Mascarpone, cream cheese, custard and vanilla.
Fold through till everything is combined - making sure not to overwork it.
Bring the chilled biscuit base out of the fridge
Add the cheesecake mix on top of the base.
Spread it out with a spatula or spoon,making sure to reach the corners.
Place in the fridge to chill for 6-8hrs to set.
Overnight if possible
Once chilled, take out of the fridge and lift out of the container
Peel the greaseproof paper off the sides .
Smooth the sides with a spatula
Score the top for cutting guidelines
Decorate with the remaining biscuits
Cut through the base
Serve chilled with a garnish of crushed biscuit on top
Easy swaps :-
Dish for a Spring form tin.
Mascarpone for cream cheese.
Custard pot for custard powder -50g