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Gooey Custard Cheesecake

by Spencer Kombol featured in 5 Creamy Custard-Filled Desserts


for 4 servings

Cheesecake Bottom

  • 5 oz
    biscuit cookie (140 g)
  • 3 oz
    melted butter (85 g)
  • 2 tablespoons


  • 2 egg yolks
  • ¼ cup
    granulated sugar (50 g)
  • 1 cup
    milk (240 mL)
  • 1 tablespoon
  • 7 oz
    cream cheese (200 g)
  • 1 egg, whisked
    Calories 584
    Fat 45g
    Carbs 36g
    Fiber 0g
    Sugar 22g
    Protein 9g

Estimated values based on one serving size.



  1. Place cookies in a ziplock bag and crush with a wooden spoon until the cookies have fully become crumbs. Put them in a bowl. Add melted butter and milk, and mix well.
  2. In a buttered 15-centimeter (6-inch) pie pan, add the crust mixture and press firmly to form an even layer. Chill in the fridge for about 30 minutes.
  3. In a microwave-safe bowl, add the egg yolks and sugar. Whisk until pale. Add milk, vanilla, and cornstarch, and mix well. Microwave for 3 minutes and whisk after every minute.
  4. Add the cream cheese to the custard. Whisk until smooth.
  5. Add the custard batter into the chilled crust. Chill in the fridge for 30 minutes.
  6. Preheat oven to 320˚F/160˚C.
  7. Brush egg wash on top of the cake. Bake in the oven for 20 minutes.
  8. Once the cake is cool to the touch, serve immediately. The cake will have gooey texture while it is warm.
  9. Enjoy!




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