Using custard creams for the base means there's no need to melt any butter to hold the biscuits together. And to create the perfect filling, all you need to do is mix melted white chocolate with cream cheese. With only 3 ingredients to play around with you can change the flavours of this cheesecake by making simple switches.

Custard Cream Cutter - Etsy UK Custard Cream Cutter - Etsy UK

Follow the steps below to learn how to cut and shape the Custard Cream dough, use the step by step photos and video in the recipe card to help you. Yes! As this cheesecake needs at least 2 hours in the fridge to set, it's a great one to make ahead. I love making desserts like this that are waiting in the fridge until you're ready to serve so you can concentrate on dinner and not have to worry about making dessert at the same time! Transfer your cheesecake into a sealed container or use an upturned bowl to protect it on a plate. How long does this cheesecake keep?Custard creams are a great recipe for kids to help with. There are a lot of easy steps that even young children or toddlers can get involved with. Standard custard creams contain gluten and there may be traces in the white chocolate, so as it is, this recipe is not suitable for a gluten-free diet. Vegan white chocolate is available online, from some supermarkets, and from most health food stores. I haven't tried this recipe with other biscuits but something like a bourbon or a crunch cream will probably work. I haven’t got white chocolate can I use milk chocolate? Fit an electric mixer with the paddle attachment and sift the flour, baking powder, custard powder and icing sugar into the bowl. Mix to combine then add in the cubed butter and mix until the ingredients look like fine sand.

Trifle - Baking with Granny

Step One: Fit an electric mixer with the paddle attachment and sift the flour, baking powder, custard powder and icing sugar into the bowl. Mix to combine then add in the cubed butter and mix until the ingredients look like fine sand. All three of the ingredients in this cheesecake recipe contain cow's milk, so this cheesecake is not suitable for a vegan diet. When it comes to mixing the cream cheese and melted white chocolate together, make sure the chocolate has cooled down to room temperature. If you have a probe thermometer, it should be below 20C. Any warmer than this and the chocolate will start to cook the cream cheese, melting it and potentially causing it to split. Hopefully most people got that reference, otherwise you’ll be wondering what an earth this recipe is! (It’s from Friends –“The One Where Ross Got High”, highly recommend watching it for a good Trifle-related laugh).

And don't skip the white chocolate - it's doing a lot of work in sweetening the filling, adding flavour and helping it to set properly. Make sure your chocolate is cool before mixing it with the cream cheese or you could end up with a melted mess.

Classic Custard Creams Biscuit Tin

Make sure to freeze as soon as possible so you can keep it as its best. Depending on how much you're freezing, you can either keep it as a whole piece or cut it into slices. You need to give the cheesecake plenty of time to set in the fridge before attempting to get it out. It needs a minimum of 2 hours, but longer is better to ensure a firm cheesecake. Run a knife around the edge before removing from the tin - this helps release it.

These easy homemade custard creams are perfect with a cup of tea. They’re a beautiful crumbly biscuit filled with a custard flavoured buttercream, and a classic biscuit to have in any biscuit tin. Once you’ve tried this easy recipe you’ll never want shop bought ones again! What is a custard cream? Leave to completely cool before spreading the buttercream and sandwiching the biscuits together otherwise they might break. AMY'S TIP: Read the advice below on how to make the best ever blondies. This method has been tried and tested many times and is completely failsafe! Step Two: Pour in the milk and vanilla and bring together into a dough. Remove the bowl from the mixer and knead the dough gently in the bowl with your hands. Flatten the dough into a disc but take care not to overwork it. Cover the dough with clingfilm and put it in the fridge to chill for one hour.