NO-BAKE CUSTARD CREAM CHEESECAKE!
I have shared a fair few Cheesecake recipes now, but this is one that people have been probably requesting for over a year. I have always wanted to do it, but my recipe request list from you guys really is SO long, it kinda got pushed to the bottom of the pile… I of course seriously regret this. After making it for my family several times now I really wish I had made it sooner!
I took inspiration from my No-Bake Oreo Cheesecake as the principal is basically the same – basing a cheesecake on a biscuit means you have to use the biscuit enough! However, in my No-Bake Oreo Cheesecake, I use Oreos in the actual cheesecake mix which is delicious don’t get me wrong.. but having tried it on this one, I feel like it looks a little odd as the biscuits are so light in colouring it almost looks curdled?!
Therefore.. a nice thick Custard Cream biscuit base and biscuits all over the top. However, to make it a little more custardy I decided to use the Foodie Flavours Custard Flavouring again like I did in my Custard Cream Cake and it was perfect.
The filling itself I just wanted to taste of Vanilla and Custard with the flavourings so I went for a simple mix of Cream Cheese, Cream and Icing sugar for the base of the cheesecake with the Vanilla and Custard flavouring added to it. I loved how the filling in my No-Bake Creme Egg Cheesecake turned out, so I tried it again for this and it was perfect.
Ingredients
Cheesecake
Decoration
Instructions
For the Biscuit Base
for full instruction please see : www.janespatisserie.com
I took inspiration from my No-Bake Oreo Cheesecake as the principal is basically the same – basing a cheesecake on a biscuit means you have to use the biscuit enough! However, in my No-Bake Oreo Cheesecake, I use Oreos in the actual cheesecake mix which is delicious don’t get me wrong.. but having tried it on this one, I feel like it looks a little odd as the biscuits are so light in colouring it almost looks curdled?!
Therefore.. a nice thick Custard Cream biscuit base and biscuits all over the top. However, to make it a little more custardy I decided to use the Foodie Flavours Custard Flavouring again like I did in my Custard Cream Cake and it was perfect.
The filling itself I just wanted to taste of Vanilla and Custard with the flavourings so I went for a simple mix of Cream Cheese, Cream and Icing sugar for the base of the cheesecake with the Vanilla and Custard flavouring added to it. I loved how the filling in my No-Bake Creme Egg Cheesecake turned out, so I tried it again for this and it was perfect.
Ingredients
- Biscuit Base
- 300 g Custard Creams
- 85 g Unsalted Butter
Cheesecake
- 15-20 Custard Creams
- 600 g Full-Fat Cream Cheese
- 75 g Icing Sugar
- 300 ml Double Cream
- 2 tsp Custard Flavouring
- 1 tsp Vanilla Extract
Decoration
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Custard Cream Crumbs
- Metric - US Measurements
Instructions
For the Biscuit Base
- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
- Tip into an 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
- ...............................................
for full instruction please see : www.janespatisserie.com
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