Recipe: Appetizing Vickys Custard Cream Cheesecake, GF DF EF SF NF

Vickys Custard Cream Cheesecake, GF DF EF SF NF.

You can prepare Vickys Custard Cream Cheesecake, GF DF EF SF NF using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Custard Cream Cheesecake, GF DF EF SF NF

1. It's of For the Base.
2. It's 320 g of Vickys Custard Creams from my previously posted recipe.
3. You need 5 tbsp of gold foil-wrapped Stork margarine.
4. You need 50 g of sugar.
5. You need of For the Filling.
6. You need 500 g of Violife 'cream cheese' or Tesco Free From 'cream cheese'.
7. Prepare 200 ml of cooled custard from my previously posted free-from recipe.
8. You need 60 g of icing sugar.
9. It's 4 tbsp of Vickys Sweetened Condensed Milk from previous recipe.
10. You need 2 tbsp of custard powder.

Vickys Custard Cream Cheesecake, GF DF EF SF NF directions

1. Melt the margarine and crush the custard creams. I use a simple ziplock bag and a rolling pin but feel free to pulse them to crumbs in a food processor.
2. Mix the sugar and margarine into the crushed biscuits.
3. Press into the base of a 20cm / 8 inch loose bottomed pie or flan tin and let set in the fridge for 15 minutes.
4. Meanwhile whisk the remaining ingredients together to make the filling.
5. Pour on top of the biscuit base then let set in the fridge overnight.
6. Release from the tin and cut into wedges to serve. I poured some extra cooled custard over the top once I unmoulded it. You could also decorate with extra crushed custard creams.