For the base;
- 300g Custard Creams
- 150g melted butter
For the custard;
- 284ml double cream
- 350ml whole milk
- 4 large egg yolks
- 2 tablespoons cornflour
- 100g caster sugar
- 1tsp vanilla bean paste/vanilla extract
For the rest of the filling;
- 600g full fat cream cheese
- 100g icing sugar
Everyone loves a Custard Cream! As a British classic biscuit, I wanted to combine it with a classic dessert – cheesecake!
With Custard Creams in the base, custard and cream in the filling and a spattering of Custard Creams on top, this is a perfect dessert will be a sure winner at picnics and BBQ’s.
Push this Custard Cream and butter mixture into the bottom of the tin. Pop this in the fridge for at least an hour.
Add your egg yolks, caster sugar and cornflour mix to your heated milk, cream and vanilla and mix well. Put back on a low heat until it has become a thick, tasty custard.
Once your custard has thickened, take it off the heat, put it in a separate bowl and leave to cool slightly.
Once your cheesecake has set, take it out of the fridge about 10 minutes before you wish to cut it and serve.
If you use shop bought custard instead, there’s a probability it might not set.
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