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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys custard cream cheesecake, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Custard Cream Cheesecake, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vickys Custard Cream Cheesecake, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys custard cream cheesecake, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Custard Cream Cheesecake, GF DF EF SF NF:
  1. Get For the Base
  2. Take 320 g Vickys Custard Creams from my previously posted recipe
  3. Prepare 5 tbsp gold foil-wrapped Stork margarine
  4. Take 50 g sugar
  5. Get For the Filling
  6. Take 500 g Violife 'cream cheese' or Tesco Free From 'cream cheese'
  7. Get 200 ml cooled custard from my previously posted free-from recipe
  8. Prepare 60 g icing sugar
  9. Get 4 tbsp Vickys Sweetened Condensed Milk from previous recipe
  10. Prepare 2 tbsp custard powder
Instructions to make Vickys Custard Cream Cheesecake, GF DF EF SF NF:
  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

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