Vickys Custard Cream Cheesecake, GF DF EF SF NF. Great recipe for Vickys Custard Cream Cheesecake, GF DF EF SF NF. It didn't work out at all, didn't taste anything like I thought it should and didn't set. Great recipe for Vickys Christmas Sherry Trifle Cheesecake, GF DF EF SF NF.

You can have Vickys Custard Cream Cheesecake, GF DF EF SF NF using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Vickys Custard Cream Cheesecake, GF DF EF SF NF
- It’s of For the Base.
- You need 320 g of Vickys Custard Creams from my previously posted recipe.
- You need 5 tbsp of gold foil-wrapped Stork margarine.
- You need 50 g of sugar.
- Prepare of For the Filling.
- It’s 500 g of Violife 'cream cheese' or Tesco Free From 'cream cheese'.
- It’s 200 ml of cooled custard from my previously posted free-from recipe.
- Prepare 60 g of icing sugar.
- It’s 4 tbsp of Vickys Sweetened Condensed Milk from previous recipe.
- It’s 2 tbsp of custard powder.
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Vickys Custard Cream Cheesecake, GF DF EF SF NF instructions
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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