White Chocolate Cheesecake

In: Puddings

Submitted by Karen

  Cooking temperature: 125 °C

Makes/Serves: miniature cheesecakes


  • 30 g Butter
  • 4 Digestive Biscuits
  • 65 g White Chocolate
  • 65 g Creme Fraiche
  • 125 g Cream Cheese
  • 1 teaspoon Vanilla Extract
  • 1 Egg


  1. Grease your cheesecake tin.
  2. Melt the butter.
  3. Crush the biscuits into crumbs and stir in the melted butter until the biscuit crumbs start to stick together.
  4. Press the biscuit crumbs down into the bottom of the cheesecake tin(s)
  5. Melt the chocolate, then stir in the creme fraiche.
  6. In another bowl, beat the cream cheese and vanilla extract and then beat in the egg.
  7. Fold in the chocolate mixture.
  8. Pour over the biscuit base and bang the tin down on the work surface a couple of times to remove any large air bubbles.
  9. Cook for about 30 mins on a 'gentle' oven setting. They are done when they do not wobble.
  10. Cool for several hours and serve chilled.

This recipe assumes you are making miniature cheesecakes. If you are making a large one, it will take much longer to cook and you may need a higher temperature.