zoom Martha Collison custard cream cheesecake

    Save to your scrapbook

    Martha Collison's custard cream cheesecake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Martha Collison's custard cream cheesecake

    A rich and indulgent dessert based around the flavours of the iconic British custard cream biscuit

    • Vegetarian
    • Preparation time: 20 minutes + overnight chilling
    • Cooking time: 1 hours
    • Total time: 1 hour 20 minutes + overnight chilling

    Serves: 10


    75g butter
    250g custard cream biscuits

    2 x 280g packs full fat soft cheese
    125g caster sugar
    125ml double cream
    1 tsp vanilla essence (optional)
    2 tbsp custard powder
    2 tbsp milk
    3 whole eggs, plus 3 yolks, medium Waitrose British Blacktail Free Range Eggs

    250ml double cream
    Custard cream biscuits, to decorate


    1. Grease and line a 20cm loose-bottomed tin with baking parchment. Melt the butter in a saucepan or microwave. Blitz the custard creams in a food processor until they resemble fine crumbs, and then pour the melted butter into the processor and blitz again. Press the crumbs into the base of the lined tin, pushing it right into the edges to get an even layer using the back of a spoon. Place the base into the fridge to chill.

    2. Preheat the oven to 170°C, gas mark 3. Beat together the soft cheese, sugar, double cream and vanilla (if using) in a large bowl until it is smooth.

    3. Mix the custard powder with the milk in a small bowl to make a thick paste, then beat into the cream cheese mixture. Add the eggs and egg yolks and stir gently, trying not to incorporate too much air.

    4. Remove the base from the fridge and wrap the bottom in a double layer of tin foil so the cheesecake doesn’t leak. Place the tin into a roasting tray and boil a kettle.

    5. Pour the cheesecake mixture onto the chilled base. Fill the roasting tray with boiling water until it reaches halfway up the cheesecake tin. Bake the cheesecake for 45-60 minutes, or until the top feels set with a slight wobble in the centre.

    6. Remove the cheesecake from the water, unwrap the foil and allow to cool completely at room temperature. Chill in the fridge for at least 3 hours or overnight.

    7. When you’re ready to serve, whip the double cream to soft peaks. Remove the cheesecake from the tin. Top with the cream and a few whole and crushed custard creams. 

    Your recipe note

    Edit your recipe note

    Tip This dessert will keep for up to 4 days in the fridge.


    Average user rating

    5 stars