Ingredients:

  • 1 ½ cups Chocolate Wafer/Sandwich Biscuits (finely crushed)
  • 6 tablespoons Unsalted Butter (melted)
  • 1 tablespoon Granulated Sugar (optional)
  • 16 oz Full-Fat Cream Cheese (softened)
  • ¾ cup Icing Sugar (powdered sugar, sifted)
  • 6 oz Quality White Chocolate (chopped or chips)
  • 1 ½ cups Heavy Cream (cold)
  • 1 teaspoon Peppermint Extract
  • ½ teaspoon Vanilla Extract
  • ¼ teaspoon Fine Sea Salt
  • 2 tablespoons Crushed Candy Canes (for garnish)
  • Red Food Colouring Gel (optional, for swirling)

Instructions:

  1. Blitz the biscuits in a food processor until they resemble fine sand. Combine the crumbs with the melted butter and optional sugar. Divide the mixture evenly between 8 individual moulds (ramekins or lined muffin tins). Press the crumbs firmly onto the base. Place the crusts in the freezer while preparing the filling (about 10 minutes).
  2. Gently melt the chopped white chocolate using a bain-marie or in short bursts in the microwave, stirring until smooth. Allow the melted chocolate to cool slightly until it is just warm to the touch. If it is too hot, it will split the cream cheese.
  3. In a large mixing bowl, beat the softened cream cheese, sifted icing sugar, salt, peppermint extract, and vanilla extract until completely smooth and lump-free. Slowly drizzle the slightly cooled melted white chocolate into the cream cheese mixture while mixing on low speed until just combined.
  4. In a separate, chilled bowl, whip the very cold heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula. Be careful not to deflate the air. If adding color, fold in 1-2 drops of red gel coloring gently to create a subtle swirl.
  5. Spoon the cheesecake mixture evenly over the chilled biscuit bases. Smooth the tops. Cover the cheesecakes loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until fully set and firm to the touch.
  6. Just before serving, sprinkle generously with the crushed candy canes. Serve straight from the fridge.