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Custard cream cheesecake recipe
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Indulge in a zesty no-bake cheesecake using lemon crisp biscuits for a tangy twist. Vibrant yellow from custard powder, topped with whipped cream and drizzled with extra custard for a decadent treat.
Ingredients:
  • 2 x 250g packet custard cream biscuits
  • 80ml (1/3 cup) cold water
  • 12.00 gm 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
Instructions:
  • Prepare a 20cm round springform pan by greasing and lining the base and sides with baking paper, making sure to leave a 5cm overhang above the side.
  • Crush half of the biscuits in a food processor until finely crushed. Combine with butter. Press mixture firmly into the base of the pan using a straight-sided glass. Arrange the remaining biscuits around the inside of the pan to create a border, trimming to fit. Chill in the fridge for 30 minutes.
  • 1. Pour half of the cold water into a small heatproof bowl. Sprinkle half of the gelatine over the water and stir until fully mixed. Nestle the small bowl inside a larger heatproof bowl. Carefully pour boiling water into the larger bowl, filling it halfway up the side of the smaller bowl. Let it sit undisturbed for 5 minutes until the gelatine dissolves, stirring occasionally.
  • Beat together half of the cream cheese and half of the sugar using electric beaters until smooth in a bowl. Add vanilla and mix until combined. Slowly pour in one-third of the cream while continuing to beat until well combined. Stir in the gelatine mixture until fully incorporated. Pour the mixture into the prepared pan and refrigerate for 30 minutes or until ready to serve.
  • Prepare a small heatproof bowl with the remaining cold water. Sprinkle in the remaining gelatine and stir until fully combined. Nestle the small bowl inside a larger heatproof bowl and pour boiling water into the larger bowl until it reaches halfway up the smaller bowl's side. Let it sit for 5 minutes, stirring occasionally until the gelatine dissolves.
  • In a bowl, use electric beaters to mix the remaining cream cheese and sugar until well combined. Blend in the custard powder and custard until fully incorporated. Slowly pour in half of the remaining cream while beating continuously until smooth. Stir in the gelatin mixture until combined. Gently pour the mixture into the prepared pan and refrigerate the cheesecake overnight to set.
  • Whip the remaining cream in a bowl using electric beaters until soft peaks form. Spread the whipped cream over the cheesecake. Crush one of the leftover biscuits and halve the rest diagonally. Garnish the cheesecake with the biscuit halves and sprinkle with the crushed biscuit crumbs.

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