- 125g digestive biscuits
- 50g butter, melted
- 600g cream cheese, softened
- 1 vanilla pod, scraped and deseeded (or 65ml lemon juice)
- 100g icing sugar
- 2 Tbsp. cream
Garnish with either:
- Toasted coconut shavings
- White chocolate coated almonds
- White chocolate truffles
To make the biscuit base:
Lightly grease ramekins with a little butter. Place the digestive biscuits either in a food processor and blitz or in a plastic bag and crush to crumbs using a rolling pin.
Transfer the crumbs to a bowl and pour the melted butter over. Mix thoroughly until the crumbs are evenly coated. Press the crumbs firmly down into the ramekins and chill in the fridge for 1 hour.
To make the cheesecake filling:
Place the cream cheese, vanilla (or lemon juice) and icing sugar in a bowl and beat with an electric mixer until smooth. Add the cream to loosen the mixture and continue beating until completely combined.
Spoon the mixture onto the biscuit base. Smooth the top of the cheesecake and leave to set in the freezer until frozen.
Serve the cheesecakes either in the ramekins or remove with a palette knife and serve on a Le Creuset Barbecue Platter.
Garnish with either toasted coconut, white chocolate coated almonds or white chocolate truffles.