Ingredients:

  • 5 oz (140 g) Digestive Biscuits (or Graham Crackers)
  • 1/4 cup (55 g) Unsalted Butter, melted
  • 16 oz (450 g) Full Fat Cream Cheese, softened
  • 7 oz (200 g) White Chocolate, high quality
  • 1/2 cup (60 g) Icing Sugar (Powdered Sugar), sifted
  • 1 cup (240 ml) Double Cream (Heavy Whipping Cream), cold
  • 1 tsp (5 g) Gelatin Powder
  • 3 Tbsp (45 ml) Cold Water
  • 3/4 tsp (4 ml) Peppermint Extract
  • 1 drop Red Food Colouring (Optional)
  • 2-3 small Peppermint Candy Canes, roughly crushed (for garnish)

Instructions:

  1. Prep the Tin: Line a 12-hole muffin tin with 8 paper or foil liners. Lightly grease the liners if necessary.
  2. Prepare the Base: Crush the digestive biscuits in a food processor until fine crumbs form. Pour the melted butter over the crumbs and mix until well combined.
  3. Form the Base: Divide the mixture evenly among the 8 liners. Press the crumbs firmly and flatly into the base of each liner using the back of a spoon. Chill in the freezer for 10 minutes.
  4. Bloom Gelatin: Sprinkle the gelatin powder over the 3 Tbsp of cold water in a small heatproof bowl. Let sit for 5 minutes. Gently heat the bloomed gelatin (over a water bath or microwave) until completely dissolved and clear. Set aside to cool slightly.
  5. Melt Chocolate: Break up the white chocolate and melt it slowly until smooth. Allow to cool slightly (must be pourable, but not hot).
  6. Whip the Cream: In a separate, chilled bowl, whisk the cold double cream until stiff peaks form. Set aside.
  7. Create the Cheesecake Mix: Beat the softened cream cheese and sifted icing sugar together in a large bowl until smooth and lump-free.
  8. Incorporate Flavours and Stabilize: Mix the slightly cooled melted white chocolate, peppermint extract, and optional food colouring into the cream cheese mixture. Stream the dissolved, clear gelatin solution into the filling while the mixer is running on low speed for 30 seconds.
  9. Fold in Cream: Gently fold the whipped double cream into the cheesecake mixture using a rubber spatula until thoroughly combined. Do not overmix.
  10. Assembly and Chill: Remove the muffin tin from the freezer. Spoon the filling evenly over the chilled biscuit bases, filling the liners almost to the top. Gently tap the tin on the counter to smooth the tops.
  11. Set: Place the cheesecakes in the refrigerator and chill for a minimum of 4 hours, or preferably overnight, until completely firm and set.
  12. Garnish and Serve: Just before serving, carefully peel away the paper liners. Sprinkle the tops generously with crushed peppermint candy canes.