Easiest Way to Prepare Perfect Vickys Custard Cream Cheesecake, GF DF EF SF NF

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The ingredients needed to make Vickys Custard Cream Cheesecake, GF DF EF SF NF:

1. Prepare 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. Prepare 50 g sugar
5. Take For the Filling
6. Take 500 g Violife 'cream cheese' or Tesco Free From 'cream cheese'
7. Prepare 200 ml cooled custard from my previously posted free-from recipe
8. Take 60 g icing sugar
9. Prepare 4 tbsp Vickys Sweetened Condensed Milk from previous recipe
10. Get 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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