No-Bake Custard Cream Cheesecake

Custard Cream biscuity base with custard cheesecake and topped with more Custard Creams and custard.IMG_3236.JPG

There is nothing better than sitting down with a cup of tea and a Custard Cream biscuit there is also nothing better than a slice of cheesecake so I decided to mix these together and make the ultimate Custard Cream cheesecake.

I am still quite new to blogging and also developing my own recipes, so each time I have an idea I write it down in my recipe notebook, filling the pages with ideas or single words. For this cheesecake I just written the words Custard Cream base, Custard Cream cheesecake, Custard Cream topping.

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While doing some research for this cheesecake I realised that almost all recipes used a custard flavouring rather than real custard which I didn’t think was fair. Most people don’t have a custard flavouring and trying to find a supplier and waiting on it to be delivered you would need to plan the recipe a few weeks in advance. What a lot of people do have is a tin or pot of custard in the cupboard.

I made this recipe using ready-made custard as I thought it would be a lot easier and simpler if you were making it last minute and didn’t have time to look for custard flavouring. To also make this recipe easier I tried to use a lot of ingredients which people would have in the cupboard such as Custard Cream base, double cream and icing sugar and the result is deeeelicious!!

This serves 10-12

Ingredients

 For the base

300g Custard creams

150g Butter

For the Cheesecake 

600g Cream Cheese

300ml Cream

100g Icing Sugar

60ml Custard

For the Topping 

300ml Double Cream

Custard Creams

50ml Custard

Method 

  1. For the base – Place the hobnobs, cookies and butter in a food processor until completely blended together.
  2. Press the mixture into the bottom of your cake tin and place in the fridge to chill.
  3. Mix together the double cream and icing sugar until soft peaks form, add in the cream cheese and custard mix until combine. Spoon the mixture on top of the biscuit base and pop back in the fridge.
  4. Whip the double cream until it forms small peaks, and pipe onto the top of the cheesecake, decorate with the custard creams. Finally place the custard in a piping bag and drizzle over the top of your cheesecake and custard creams.

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Tips and Tricks 

I always use full fat cream and cheese in my cheesecakes.

For best results, set your cheesecake in the fridge overnight otherwise they may still be a little runny, but if you are short on time and want to risk it, go for it!

The Cheesecake will last covered in the fridge for 3 days.

Check out my other cheesecake recipes here! 

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Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

 

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Leave me a comment and let me know what you think!

Sarah x

 

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