Foodie Friday - Custard Cream Cheesecake.

Friday, June 24, 2016

Inspired by Proper Tasty

Ingredients.

Base:

400g Custard Cream Biscuits (Save 8 for the topping).

150g Melted Butter.

Filling:

540g Cream Cheese.

80g Icing Sugar.

150ml Whipping Cream.

200g Custard.

2tsp Vanilla Extract.

Step 1.

Crush up all the custard creams, expect 8, into fine crumbs.

Step 2.

Melt the butter in a pan and add into the biscuit crumbs.

Step 3.

Press the mixture into a spring form tin and pop into the freezer while you prepare the topping.

Step 4.

Add the cream cheese, icing sugar, whipping cream, custard and vanilla extract into a bowl.

Step 5.

Whisk all the ingredients together until the mixture is smooth.

Step 6.

Remove the base from the freezer and pour the cream cheese mixture onto the base.

Step 7.

Break the remaining custard creams into quarters and pop them on top of the cheesecake.

Step 8.

Pop the cheesecake in the fridge to set for eight hours but preferably overnight.

Step 9.

Make sure the cheesecake has set.

Step 10.

Serve and Enjoy!

Lottiemxo.

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