Ingredients
Scale
- 300g Digestive biscuits or Graham crackers
- 150g Unsalted butter, melted
- 500g Full-fat cream cheese, room temperature
- 100g Icing sugar (powdered sugar), sifted
- 1 tsp Vanilla extract
- 300g High-quality white chocolate, broken into pieces
- 300ml Double cream (heavy whipping cream), chilled
- Fresh raspberries, pomegranate seeds, or rosemary sprigs for garnish
Instructions
- Step 1: Prepare the Biscuit Base – Place the biscuits in a food processor and pulse until they turn into fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin. Pour the crumbs into a mixing bowl and stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 20cm (8-inch) springform tin. Use the back of a spoon to ensure an even, compact layer. Place the tin in the refrigerator to chill while you prepare the filling.
- Step 2: Melt the White Chocolate – Place the white chocolate pieces in a heatproof bowl. Set the bowl over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is completely smooth. Remove from the heat and let it cool for about 10 minutes. It needs to be liquid but not hot when added to the cream cheese mixture.
- Step 3: Cream the Filling Base – In a large mixing bowl, beat the room-temperature cream cheese, icing sugar, and vanilla extract together using an electric hand mixer. Continue beating until the mixture is smooth and no lumps remain. Slowly pour in the cooled, melted white chocolate while continuing to whisk at a low speed until fully incorporated.
- Step 4: Whip and Fold the Cream – In a separate chilled bowl, whip the double cream until it forms soft peaks. Be careful not to over-whip it into butter. Gently fold the whipped cream into the white chocolate and cream cheese mixture using a spatula. Use a folding motion to keep the air in the mixture, resulting in a light and fluffy texture.
- Step 5: Assemble and Chill – Remove the biscuit base from the fridge. Spoon the cheesecake mixture over the base and smooth the top with a palette knife or the back of a spoon. Cover the tin loosely with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices.
- Step 6: Decorate and Serve – Once the cheesecake is fully set, carefully run a knife around the edge of the tin before releasing the springform sides. Transfer the cheesecake to a serving plate. Top with fresh red berries, pomegranate seeds, or even a dusting of edible glitter for a festive Christmas touch. Serve chilled.
- Cook Time: 4 hours 25 minutes (includes chilling time)