Ingredients: |
Ingredients: 2 x 250g packet custard cream biscuits
80g butter, melted
80ml (1/3 cup) cold water
1 tbsp gelatine powder
750g cream cheese, at room temperature, chopped
140g (2/3 cup) caster sugar
2 tsp vanilla bean paste
900ml thickened cream
50g (1/3 cup) custard powder
120g (1/2 cup) thick vanilla custard
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Directions: |
Directions:Step 1
Grease and double line (see notes) the base and side of a 20cm (base size) round springform pan with baking paper, allowing the paper to overhang 5cm above the side.
Step 2
Place half the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Use a straight-sided glass to spread and press the mixture firmly over base of prepared pan. Arrange the remaining biscuits around the inside of the pan to form a border, trimming to fit if necessary. Reserve remaining biscuits. Place in the fridge for 30 minutes to chill.
Step 3
Place half the cold water in a small heatproof bowl. Sprinkle with half gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.
Step 4
Use electric beaters to beat half the cream cheese and half the sugar in a bowl until smooth. Add the vanilla and beat until combined. Gradually add one-third of the cream, beating constantly, until well combined. Add the gelatine mixture and stir until combined. Pour mixture into prepared pan. Place in the fridge for 30 minutes or until required. Step 5
Place the remaining cold water in a small heatproof bowl. Sprinkle with the remaining gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.
Step 6
Use electric beaters to beat the remaining cream cheese and sugar in a bowl until well combined. Add the custard powder and custard and beat until combined. Gradually add half the remaining cream, beating constantly, until well combined. Add the gelatine mixture and stir until combined. Carefully pour mixture into prepared pan. Place cheesecake in the fridge overnight to set.
Step 7
Use electric beaters to beat the remaining cream in a bowl until soft peaks form. Spoon cream over cheesecake. Crumble 1 of the remaining biscuits. Halve reserved biscuits diagonally. Top cheesecake with halved biscuits and sprinkle with biscuit crumbs. |
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