Feed Your Family For £20...In A Hurry! The Cookbook

Custard Cream Cheesecake

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

ShareTweetSaveShare

Yields9 Servings
Prep Time1 hr

 450 g Custard cream biscuits
 120 g Butter
 250 g Double Cream
 120 g Icing Sugar
 250 g Mascarpone
 400 g Cream Cheese
 125 g Custard pot
 1 tsp Vanilla extract

1

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.

2

Add 300g of biscuits to a food bag and bash with a rolling pin till they become fine crumb

3

Add the crumbed biscuits to a bowl

4

Add the melted butter

5

Mix till the crumb is coated in the butter

6

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.

7

Pour the cream and icing sugar into a bowl

8

Whisk together till its smooth and thick.

9

Add the Mascarpone, cream cheese, custard and vanilla.

10

Fold through till everything is combined - making sure not to overwork it.

11

Bring the chilled biscuit base out of the fridge

12

Add the cheesecake mix on top of the base.

13

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

14

Once chilled, take out of the fridge and lift out of the container

15

Peel the greaseproof paper off the sides .
Smooth the sides with a spatula

16

Score the top for cutting guidelines

17

Decorate with the remaining biscuits

18

Cut through the base

19

Serve chilled with a garnish of crushed biscuit on top

20

Easy swaps :-
Dish for a Spring form tin.
Mascarpone for cream cheese.
Custard pot for custard powder -50g

Ingredients

 450 g Custard cream biscuits
 120 g Butter
 250 g Double Cream
 120 g Icing Sugar
 250 g Mascarpone
 400 g Cream Cheese
 125 g Custard pot
 1 tsp Vanilla extract

Directions

1

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.

2

Add 300g of biscuits to a food bag and bash with a rolling pin till they become fine crumb

3

Add the crumbed biscuits to a bowl

4

Add the melted butter

5

Mix till the crumb is coated in the butter

6

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.

7

Pour the cream and icing sugar into a bowl

8

Whisk together till its smooth and thick.

9

Add the Mascarpone, cream cheese, custard and vanilla.

10

Fold through till everything is combined - making sure not to overwork it.

11

Bring the chilled biscuit base out of the fridge

12

Add the cheesecake mix on top of the base.

13

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

14

Once chilled, take out of the fridge and lift out of the container

15

Peel the greaseproof paper off the sides .
Smooth the sides with a spatula

16

Score the top for cutting guidelines

17

Decorate with the remaining biscuits

18

Cut through the base

19

Serve chilled with a garnish of crushed biscuit on top

20

Easy swaps :-
Dish for a Spring form tin.
Mascarpone for cream cheese.
Custard pot for custard powder -50g

Custard Cream Cheesecake

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.