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Gooey Custard Cheesecake

This custard cheesecake is the perfect blend of sweet and creamy, with a gooey, custard-like filling and a crunchy, buttery crust. It's a crowd-pleaser for any dessert lover!

Tasty Team
84% would make again
Gooey Custard Cheesecake


for 4 servings

Cheesecake Bottom

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


  • 2 egg yolks
  • ¼ cup granulated sugar (50 g)
  • 1 cup milk (240 mL)
  • 1 tablespoon cornstarch
  • 7 oz cream cheese (200 g)
  • 1 egg, whisked

Nutrition Info

  • Calories 606
  • Fat 46g
  • Carbs 38g
  • Fiber 0g
  • Sugar 25g
  • Protein 11g

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!
  10. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Gooey Custard Cheesecake