Custard Cream Cheesecake

Ingredients

Base:

300 g Custard Cream biscuits (plus extra for decoration)
85–100 g unsalted butter, melted

Filling:

500–600 g full‑fat cream cheese, room temp
300–360 ml double cream (heavy cream)
75–100 g icing sugar
2 tsp vanilla extract (or vanilla bean paste)
Optional: 1–2 tsp custard flavoring or 1–2 tbsp custard powder for extra custardy essence

Instructions

1. Prep the Base:
Crush biscuits to fine crumbs. Mix with melted butter and press firmly into a 20 cm (8″) springform pan. Chill in fridge (10 min or longer)
Beat cream cheese and icing sugar until smooth.
Whip double cream with vanilla (and custard flavoring/powder, if using) until soft peaks form.
Gently fold whipped cream into cream cheese mixture until uniform

3. Assemble & Chill:
Spread filling over chilled base. Decorate with whole or crushed Custard Creams.
Chill in fridge for at least 4 hours or overnight for best set

4. Serve:
Release from pan, optionally pipe extra cream and add biscuit crumbs. Slice and serve chilled.

✅ Tips & Variations

For a baked version, see Martha Collison’s method: add eggs and custard powder; bake in a water bath for a creamy, dense texture
To boost richness, swap half the cream cheese with mascarpone
Store in refrigerator—enjoy within 3–5 days.