Custard cream cheesecake recipe

We love coming up with new desserts using our favourite biscuits which is exactly how this no-bake cheesecake came about. We’ve used custard creams but you could replace them with lemon crisp biscuits for that extra tang (just be mindful that the amount needed may differ when lining the pan). Adding custard powder to this cheesecake gives it that striking yellow colour. Top with whipped cream just before serving and drizzle with extra custard, if desired.

40m prep
5m cook
10 servings

10 Ingredients

* 2 x 250g packet custard cream biscuits

* 80g butter, melted

* 80ml (1/3 cup) cold water

* 1 tbsp gelatine powder

* 750g cream cheese, at room temperature, chopped

* 140g (2/3 cup) caster sugar

* 2 tsp vanilla bean paste

* 900ml thickened cream

* 50g (1/3 cup) custard powder

* 120g (1/2 cup) thick vanilla custard

7 Method / Steps

Step 1

Grease and double line (see notes) the base and side of a 20cm (base size) round springform pan with baking paper, allowing the paper to overhang 5cm above the side.

Step 2

Place half the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Use a straight-sided glass to spread and press the mixture firmly over the base of the prepared pan. Arrange the remaining biscuits around the inside of the pan to form a border, trimming to fit if necessary. Reserve remaining biscuits. Place in the fridge for 30 minutes to chill.

Step 3

Place half the cold water in a small heatproof bowl. Sprinkle with half gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.

Step 4

Use electric beaters to beat half the cream cheese and half the sugar in a bowl until smooth. Add the vanilla and beat until combined. Gradually add one-third of the cream, beating constantly, until well combined. Add the gelatine mixture and stir until combined. Pour mixture into prepared pan. Place in the fridge for 30 minutes or until required.

source – cooking365.co.za