Baked Vanilla and White Chocolate Cheesecake

Prep Time


Cook Time





250 250 g Country Range Digestive Biscuits

1 1 tsp Country Range Ground Cinnamon

125 125 g Country Range Butter, melted

600 600 g Country Range Luxury Full Fat Cream Cheese

600 600 g ricotta

6 6 Country Range Free Range Eggs

150150 g caster sugar

150150 g Country Range White Chocolate Drops

4 4 Country Range Vanilla Pods, seeds scraped out

Country Range Frozen Summer Berry Mix

Multiply by
  • 1Pre-heat the oven to 175°C/350°F/Gas Mark 4.
  • 2Place the biscuits into a food-standard plastic bag and crush with a rolling pin. Add the crumbs to a mixing bowl.
  • 3Add the melted butter and cinnamon to the crumb mixture and mix well. Press the mixture into the base of a lined cake tin.
  • 4Place the cream cheese, ricotta, eggs, caster sugar and vanilla seeds into a food processor and pulse until smooth.
  • 5Melt the white chocolate and allow to cool slightly.
  • 6Gently fold the melted chocolate into the cheese mixture then spoon the cheese and chocolate mixture into the tin. Smooth over the top with a palette knife and transfer to the oven.
  • 7Cook for 50 minutes to an hour until the surface is light and springy to touch. Remove from the oven and leave to cool.