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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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.
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.
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.
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.
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.
This dessert will keep for up to 4 days in the fridge.
Typical values per serving when made using specific products in recipe
Energy | 2,711kJ/ 652kcals |
---|---|
Fat | 49g |
Saturated Fat | 28.8g |
Carbohydrates | 43.7g |
Sugars | 28g |
Fibre | 0.6g |
Protein | 9.1g |
Salt | 0.7g |
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35pPrice per unit
23.3p/100g0 added
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£1.25Price per unit
£5/kg0 added
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£2.45Price per unit
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£1.00Price per unit
66.7p/100ml0 added
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£1.80Price per unit
47.4p/10ml0 added
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£2.00Price per unit
57.1p/100g0 added
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£1.55Price per unit
68.2p/litre0 added
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£1.75Price per unit
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23.3p/100g