Name: Vickys Custard Cream Cheesecake, GF DF EF SF NF
Ingredients: For the Base; 320 g Vickys Custard Creams from my previously posted recipe; 5 tbsp gold foil-wrapped Stork margarine; 50 g sugar; For the Filling; 500 g Violife 'cream cheese' or Tesco Free From 'cream cheese'; 200 ml cooled custard from my previously posted free-from recipe; 60 g icing sugar; 4 tbsp Vickys Sweetened Condensed Milk from previous recipe; 2 tbsp custard powder

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Vickys Custard Cream Cheesecake, GF DF EF SF NF

To make Vickys Custard Cream Cheesecake, GF DF EF SF NF you need 10 ingredients and 6 steps. Here is how you achieve it.

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

You need to prepare For the Base.

Use Vickys Custard Creams from my previously posted recipe.

Use gold foil-wrapped Stork margarine.

Prepare sugar.

Use For the Filling.

You need Violife 'cream cheese' or Tesco Free From 'cream cheese'.

Use cooled custard from my previously posted free-from recipe.

You need icing sugar.

Provide Vickys Sweetened Condensed Milk from previous recipe.

You need to prepare custard powder.

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step by step :Vickys Custard Cream Cheesecake, GF DF EF SF NF

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.

Mix the sugar and margarine into the crushed biscuits.

Press into the base of a 20cm / 8 inch loose bottomed pie or flan tin and let set in the fridge for 15 minutes.

Meanwhile whisk the remaining ingredients together to make the filling.

Pour on top of the biscuit base then let set in the fridge overnight.

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.

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