Saturday, 16 July 2016

Custard Cream Cheesecake



Ingredients and tools you will need:

Base:
- 200g Custard Creams
- 50g Caster Sugar
- 50g Butter (Melted)

Topping:
- 200ml Double Cream
- 50g Caster Sugar
- 280g Soft/Cream Cheese
- 250g Mascarpone Cheese
- 4 Tablespoons Condensed Milk
- 4 Tablespoons Custard Powder

Decoration:
- 200g Custard Creams


Step One:
Tip crushed biscuits, sugar and melted butter into a bowl and mix thoroughly. Pour mixture into a lined/greased cake tin and pat down until flat. (I found a cake tin with a pop out base works best) Place this into the refrigerator to set whilst you continue to prepare the rest of the recipe.


Step Two:
Using an electric whisk, whip double cream and casted sugar until doubled in volume. Set aside for later.


Step Three:
In a separate bowl and also using the electric whisk, whisk the cream cheese, mascarpone cheese, condensed milk and custard powder together.


Step Four:
Fold together both of your whisked mixtures until fully combined. Then place in the refrigerator for a minimum of 2 hours.


Step Five:
Once the cheesecake is fully chilled and set - decorate using the rest of the custard creams. For this I cut the custard creams in half and gently popped them into the top of the cheesecake. Now it's all ready to eat!



So here's the finished product! I was quite shocked at how much I actually enjoyed the finished product as I thought it might be a very acquired taste but it was really yummy! Don't get me wrong, very sickly sweet but very delicious!

Let me know what you think and if you'd like to give it a try!

If you liked this post, you may also like - Creme Egg Brownies or Creme Egg 'Scotch Eggs'

Disclaimer: This blog post is in no way sponsored and all opinions and photographs are my own.

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