Ingredients
For the Shortbread Crust
1 ½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (115g) cold butter, cubed
1 tsp vanilla extract
For the Cream Cheese Layer
8 oz (225g) cream cheese, softened
¼ cup (50g) sugar
1 large egg
1 tsp vanilla extract
For the Custard Layer
2 cups (480ml) whole milk
3 large eggs
½ cup (100g) sugar
2 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt
Optional Garnish
Fresh berries
Powdered sugar
Caramel drizzle
Step-by-Step Instructions
1. Make the Crust
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
In a food processor, pulse flour, sugar, butter, and vanilla until crumbly.
Press firmly into the pan. Bake 15 mins until lightly golden.
2. Prepare Cream Cheese Layer
Beat cream cheese and sugar until smooth.
Add egg and vanilla, mix until creamy.
Spread over warm crust (this prevents cracks!).
3. Create the Custard
Whisk milk, eggs, sugar, cornstarch, vanilla, and salt in a saucepan.
Cook over medium heat, stirring constantly, until thickened (8-10 mins).
Pour over cream cheese layer.
4. Bake & Chill
Bake 25-30 mins until edges are set (center will jiggle slightly).
Cool 1 hour, then refrigerate 4+ hours (overnight preferred).
5. Slice & Serve
Run a knife around edges, lift using parchment.
Cut into squares, garnish, and enjoy chilled!