Name: Custard Cream Baked Cheesecake - Printable Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 6 h
Yield: 12
Cuisine: English
Ingredients: Food Processor; Electric Stand Mixer or Large Bowl with an Electric Hand Whisk; 21.5cm (8.5") Springform Pan; 100 ml Double Cream, Cold; 8 Custard Cream Biscuits; 100 ml Fresh Custard, to drizzle; 200 g Custard Cream Biscuits; 60 g Unsalted Butter, melted; 750 g Full Fat Cream Cheese; 225 g Golden Caster Sugar; 4 tbsp Custard Powder; 3 Eggs; 300 ml Double Cream; 150 ml Sour Cream; Splash of Vanilla Extract; 1 tbsp Golden Caster Sugar

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When you get the time to make one, a baked cheesecake can be the most beautiful dessert in the world. Especially when it’s custard flavour and lavishly smothered in fresh whipped cream, custard cream biscuits and yep, you guessed it – custard!

This custard cream baked cheesecake is the most gorgeous, extravagant and creamiest baked cheesecake you will ever taste. It’s really not as difficult to make as you might think either!

If you follow my super easy to follow step by step picture recipe and use my top tips to create the perfect baked cheesecake every time – you literally can’t go wrong! Plus, if you love custard as much as me, you should probably check out my rhubarb and custard cake recipe too – it’s to die for!

Custard cream baked cheesecake on a plate with a fork

A few good friends and colleagues helped me ‘dispose’ of this wonderful dessert and they had plenty of delicious things to say about it. I had an incline that this was a great baked cheesecake recipe but when words like ‘sublime’ ‘luxurious’ and ‘luscious’ are thrown at you – it’s hard to take it as anything other than a huge compliment!

My personal favourite was when it was referred to as ‘The Happy Cake.’ So there you have it lovelies, this right here is The Happy Cake. It will literally make happy goodness all up in your belly!

I do think that baked cheesecakes have a bit of a bad rep compared to their no bake counterpart. No bake cheesecakes are quick and easy to make, light in 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! Usually slightly heavier in texture, this custard cream cheesecake recipe is much lighter and creamier than you might think.

The flavour is WELL worth the extra time it takes to create this creamy custard cake, I whole heartedly recommend you give it a try for yourself and see!

Custard Cream Baked Cheesecake Recipe Tips

Bring your cold ingredients to room temperature before using. This is particularly important of the cream cheese as it’s much easier to beat until creamy & smooth. Plus, ingredients blend much better together when they’re all the same temperature.
Does your baked cheesecake always crack on top? When the cooking time is finished, switch the oven off, open the door and let it cool on the shelf for 10 minutes. Then remove from the oven and run a knife around the edge to prevent any cracks from forming.
Bake your base a little before adding the filling to prevent a soggy bottom. (In this recipe I recommend 10 minutes at 180°C until golden.)
Topping with crunchy biscuits? Add them as close to serving time as possible. Biscuits will start to go soft within a few hours of being near any moisture.
Always use a springform pan when baking a cheesecake. The finished texture is very delicate and you don’t want to be disturbing it too much to remove it (i.e. tipping it upside down to get out of the tin!). Always make sure to lightly grease the base and sides and line the bottom with baking paper too.

New to baking? Or looking to improve your skills? Check out baking for beginners and bag my Top 5 Tips to Guarantee Baking Success!

Easy Custard Cream Baked Cheesecake – Step by Step Picture Recipe

Here is what you will need to serve 10-12.

Ingredients

Biscuit base

200g Custard Cream Biscuits
60g Unsalted Butter

Filling

750g Full Fat Cream Cheese (I use Philadelphia)
225g Golden Caster Sugar
4 tbsp Custard Powder
3 Eggs
300ml Double Cream

Topping (optional)

150ml Sour Cream
Splash of Vanilla Extract
1 tbsp Golden Caster Sugar

Decoration

100ml Double Cream, Cold
8 Custard Cream Biscuits
100ml Fresh Custard, to drizzle

Essential Equipment

Food Processor
Electric Stand Mixer or Large Bowl with an Electric Hand Whisk
21.5cm (8.5″) Springform Pan

Base instructions

Preheat your oven to 190°C/Fan 180°C. Lightly grease the base & sides of your tin and line the bottom with baking paper.

Tip the custard creams into a food processor (fillings and all) and blitz until they become like fine breadcrumbs.

Baked cheesecake biscuit crumb base in a food processor

Then melt the butter in a little bowl/ramekin in the microwave in 10 second intervals. Pour that into the biscuits crumbs and blitz again until it starts to clump together.

Tip the crumbs into your prepared baking tin and press down firmly until even. Then pop it into the oven to bake for 8-10 minutes until golden on top.

Baked cheesecake biscuit crumb base in a tin

Set aside to cool while we make the filling.

Filling instructions

In an electric stand mixer or a very large bowl with an electric hand whisk, beat the cream cheese on a medium speed until really soft and smooth. (At least 2-3 minutes.)

Baked cheesecake filling in a stand mixer

Then add in the sugar and the custard powder. Beat again on a medium speed until very smooth and shiny. (At least 3-4 minutes.)

Now one at a time, crack in an egg and beat on a slow/medium speed each time until just incorporated.

Finally pour in the cream and beat one final time just until it’s all evenly blended together.

Pour the filling over your prepared base and smooth out a little. (Don’t worry too much, it will find it’s own level in the oven anyway.)

Bake in the oven on the bottom shelf for 10 minutes. (It should still be at 190°C/Fan 180°C.)

Then turn the oven temperature down to 150°C/Fan 140°C and bake for a further 30-35 minutes until it looks set on the edge but still a bit wobbly in the middle. It will carry on cooking in the middle while cooling.

Top Tip! When the cooking time is over, switch the oven off, open the door and leave the cheesecake right there on the shelf to cool for 10 minutes. Then remove from the oven and carefully run a sharp knife around the edge – this will really help to prevent any cracks from forming on the top.

Allow to sit at room temperature for 20-30 minutes to allow to cheesecake to sink back into the tin. (It will likely have risen quite far above it during baking!)

Topping instructions (optional)

If you’re not going to make the topping, allow your cheesecake to cool completely at room temperature (this is important!!) before popping into the fridge, still in the tin, to set completely for at least 4 hours. Overnight is best if you have the time.

If you’re making the topping, after allowing the cheesecake to sit for 20-30 minutes, put your oven back on at 150°C/Fan 140°C.

Then mix together the sour cream, vanilla and sugar in a small bowl.

Baked Cheesecake sour cream topping in a bowl

Pour it over the cheesecake and smooth out with a spoon.

Sour cream topping on a baked cheesecake

Pop into the oven for 10 minutes then repeat the cooling method as before: Switch off the oven, open the door and allow to sit on the shelf for 10 minutes. Remove and cool completely at room temperature before placing in the fridge to set for at least 4 hours or overnight if you have the time.

Decorating instructions

Decorate as close to serving time as possible. To whip your cream, pour the cold cream into a bowl and whisk until soft peaks form. (When it just starts to hold it’s shape.)

I prefer to do this by hand and put a metal bowl/hand whisk in the fridge for 20 minutes before to chill. The trick is to really get as much air into it as possible, so big movements not ‘stirring.’ Don’t over whip it either – in literally seconds it can go grainy and unusable so take it easy once it starts to thicken.

Dollop spoonfuls of it around the top edge of your cheesecake. I personally wouldn’t pipe it as the act of pushing it through a nozzle will actually over whip it! (Speaking from experience.) Then top with whole custard cream biscuits.

If you really want to go the extra mile, pour some fresh custard into a piping bag/plastic food bag and, once sliced and on a plate, snip the end/corner and drizzle over the cheesecake in a zigzag.

Store any uneaten cheesecake in the fridge and consume within 3-4 days.

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Custard Cream Baked Cheesecake - Printable Recipe

Yield: 12 Servings

Prep Time: 30 minutes

Cook Time: 1 hour

Cooling/Setting Time: 4 hours 30 minutes

Total Time: 6 hours

When you really need to impress, break out this irresistible baked cheesecake! Creamy and luxurious, it's guaranteed to be a hit with friends and family.