Introduction
Creamy Custard Cheesecake is the ultimate indulgence, combining the rich, tangy flavors of cheesecake with the smooth, velvety texture of custard. This dessert has the perfect balance of creamy filling and buttery crust, creating a decadent treat that’s perfect for special occasions or when you simply want something truly comforting. The custard layer on top gives it a unique twist, making it different from the usual cheesecake. I love how it melts in your mouth and feels luxurious without being overly sweet. Whether you’re an experienced baker or a beginner, this cheesecake will impress anyone lucky enough to have a slice.
Why You’ll Love This Recipe
This Creamy Custard Cheesecake is everything you want in a dessert – it’s smooth, rich, and incredibly indulgent. The creamy custard topping adds a new dimension to the classic cheesecake flavor, making it even more irresistible. The buttery crust provides the perfect crunch, creating a satisfying contrast with the soft, creamy filling. It’s a show-stopper at dinner parties and holiday gatherings, but also an easy way to treat yourself during the week. Plus, it’s easy to make and doesn’t require complicated ingredients!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
For the Crust:
- Graham Cracker Crumbs: Adds texture and flavor to the base of the cheesecake.
- Butter: Helps bind the crumbs together and gives the crust a rich, buttery taste.
- Sugar: Sweetens the crust and balances the graham cracker flavor.
For the Cheesecake Filling:
- Cream Cheese: The base of any cheesecake, providing that signature tangy and creamy flavor.
- Sour Cream: Adds creaminess and a slightly tangy taste to balance the richness of the cream cheese.
- Sugar: Sweetens the cheesecake filling, ensuring it’s not too tangy.
- Eggs: Help bind the filling together and add richness.
- Vanilla Extract: Enhances the flavor of the filling.
- Cornstarch: Helps thicken the filling and gives it that smooth texture.
For the Custard Topping:
- Egg Yolks: Create a rich, velvety custard texture.
- Sugar: Sweetens the custard layer.
- Milk: Makes the custard smooth and creamy.
- Vanilla Extract: Adds flavor to the custard.
Directions
Step-by-Step Cooking Instructions
1. Prepare the Crust:
- Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until everything is well-coated.
- Press the mixture evenly into the bottom of the springform pan to form the crust. Use the back of a spoon to pack it down tightly.
- Bake the crust for 8-10 minutes, until golden. Let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and beat until well combined.
- Add the eggs one at a time, mixing after each addition. Then add the sour cream, vanilla extract, and cornstarch, and mix until smooth.
- Pour the cheesecake filling into the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
- Lower the oven temperature to 160°C (325°F) and bake the cheesecake for 50-60 minutes. The center should be slightly jiggly when you gently shake the pan.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. This helps prevent cracking.
- After an hour, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.
4. Make the Custard Topping:
- In a medium saucepan, combine the egg yolks and sugar. Whisk until the mixture becomes pale and smooth.
- Gradually add the milk while continuing to whisk. Place the saucepan over medium heat and cook, whisking constantly, until the custard thickens (about 5-7 minutes). Be careful not to let it boil.
- Once thickened, remove the custard from the heat and stir in the vanilla extract.
- Allow the custard to cool to room temperature before spreading it over the chilled cheesecake.
5. Assemble the Cheesecake:
- Once the cheesecake is fully chilled, spread the cooled custard evenly over the top of the cheesecake.
- Place the cheesecake back in the fridge for at least 2 more hours to set the custard before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields approximately 10-12 servings. Preparation time is about 25 minutes, cooking time is 50-60 minutes, and cooling time is 6+ hours.
Storage/reheating
Store the cheesecake in the fridge, covered tightly, for up to 5 days. It does not need reheating, as it’s best served chilled.
Variations and Customizations
You can add flavor variations by infusing the custard with citrus zest, such as lemon or orange, or adding a swirl of fruit preserves on top before serving. If you prefer a different crust, you can swap the graham crackers for crushed cookies like Oreos or shortbread for a unique flavor twist.
For an extra indulgent touch, you can drizzle the cheesecake with chocolate ganache or caramel sauce just before serving.
Nutrition and Dietary Info
Approximate values per serving:
| Nutrient | Amount |
|---|---|
| Calories | 440 kcal |
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fat | 30 g |
| Saturated Fat | 17 g |
| Fiber | 1 g |
| Sugar | 31 g |
| Sodium | 280 mg |
Expert Tips & Customizations
Cheesecake Texture: Make sure your cream cheese is softened before mixing to avoid lumps and ensure a smoother filling.
Prevent Cracking: Cooling the cheesecake in the oven and chilling it slowly in the fridge helps prevent cracking on the surface.
Custard Control: Be careful when making the custard. Do not overheat it or let it boil to avoid curdling.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. It actually sets and tastes better after sitting for a few hours or overnight.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake (without the custard topping) for up to 2 months. Allow it to thaw in the fridge before serving.
What can I use instead of sour cream?
You can substitute with Greek yogurt for a slightly tangy flavor and extra creaminess.
How do I avoid cracks on the cheesecake?
Cool the cheesecake slowly by turning off the oven and letting it rest with the door ajar for an hour. Gradually chilling it in the fridge also helps prevent cracking.
Can I make this cheesecake without a springform pan?
You can use a regular round cake pan, but make sure to line the sides with parchment paper for easy removal.
Conclusion
Creamy Custard Cheesecake is a dessert that delivers rich, indulgent flavors in every bite. Its creamy texture, velvety custard topping, and buttery crust create a perfect balance that makes it a standout treat. Whether you’re preparing it for a special occasion or simply craving a decadent dessert, this cheesecake will be a hit with anyone who loves a smooth and satisfying dessert.
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