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Custard Cream Cheesecake Squares

These are delicious raspberry and custard flavoured cheesecake squares with an custard cream base.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Servings 9 People

Ingredients
  

Base

  • 200 g Custard Cream's
  • 60 g Butter

Filling

  • 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

Instructions
 

  • 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.
Keyword cheesecake, custard, custard cream