When you get the chance to make one, the baked cheesecake can be one of the most amazing desserts, especially when it’s custard flavoured with raspberry coulis whirls and a custard cream buttery biscuit base.
This is the most creamiest baked cheesecake you will ever taste. The custard powder in the recipe gives the cheesecake a texture between a custard tart and a baked cheesecake. It’s honestly a really easy cheesecake to make and is not as difficult to make as you might think either! If you follow my easy recipe step by step it will create the perfect baked cheesecake every time. You literally can’t go wrong! Plus, if you love custard , you may want to check out these Egg Custard Meringue Tarts too as they are to die for!
The baked cheesecakes have a bit of a bad reputation compared to their no bake counterpart. No bake cheesecakes are quick & easy to make, with a light whipped creamy texture and always a guaranteed hit. Put a little time and effort into making a baked cheesecake though, and you will create something so wonderful people will literally be begging you for the recipe! The baked cheesecakes tend to have a slightly heavier texture, this custard cheesecake recipe is much lighter and creamier. I whole heartedly recommend you give it a try for yourself and see!
Top Tips for Making The Perfect Baked Cheesecake!
- Bring all of the ingredients to room temperature. This is particularly important of the cream cheese as it’s much easier to beat until creamy & smooth.
- Does your baked cheesecake always crack on top? When the cooking time is finished, switch the oven off, open the door ajar and let it cool on the shelf for 10 minutes. Then remove from the oven and allow to cool fully in the tin before removing.
- Bake your base a little before adding the filling to prevent a soggy bottom. (In this recipe I recommend 8 minutes at 160°C fan until golden.)
- Always use a springform pan when baking a cheesecake. It makes it so much easier to remove from the tin. The finished baked cheesecake is also delicate and you don’t want it to crack.
Custard Cream Cheesecake Squares
- 200 g Custard Cream's
- 60 g Butter
- 600 g Full fat cream cheese
- 130 g Caster sugar
- 130 g Sour cream
- 2 tbsp Plain flour
- 2 tbsp Custard Powder
- 3 Eggs
- 1 Egg yolk
- 100 g Custard Cream's for decoration
- 60 ml Raspberry sauce
- Preheat the oven to 160°C fan/ 180°C.
- Place the Custard Cream's in a blender and blitz until they form a breadcrumb texture
- Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the 7" inch loose bottom tin. Spread in an even layer, then flatten.
- Place in the oven for 8 minutes, before leaving on the side to cool.
- Meanwhile, to make the filling combine the cream cheese and caster sugar together.
- Add in the soured cream and whisk until a loose mixture is formed
- Add in the plain flour and custard powder beating until the mixture is smooth.
- Gradually beat in the eggs and egg yolk one at a time.
- Pour the cheesecake mixture on top of the base, pour in dots of raspberry coulis and stir around with a cocktail stick gently. Place the remaining custard creams on top and bake in the oven for 40 minutes.
- After 40 minutes turn the oven off and allow to cool in the oven with the door ajar.
- Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
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