Prep 12 ramekins or small glasses for your cheesecakes.
With a food processor, blitz your biscuits to a fine crumb. Melt the butter to a liquid, and then add and blitz again until combined.
Split the mixture evenly between the 2 glasses/ramekins. It’s about one heaped tablespoon each. Carefully press the biscuits down firmly to create an even flat layer of biscuit.
In a new bowl, melt the white chocolate carefully. Either use a double boiler, or in the microwave on a lower heat.
In a mixer, add your cream cheese, icing sugar and vanilla and whisk until smooth. Add in your double cream and whisk until thickened.
Fold through the white chocolate. Split the mixture between the 12 cheesecakes. Try and make the mixture as flat as possible on top for the creme brûlée part.
Leave the cheesecakes to set for an 1-2 hours in the fridge.
Once set, sprinkle over a layer of caster sugar. Its a couple of millimetres thick, so not too much, but enough to cover the cheesecakes comfortably. I use about 2/3 of a dessert spoonful. So about 2 teaspoons worth.
Once sprinkled on, carefully blowtorch the cheesecakes from about 10cm away so its not a concentrated heat. Gradually the sugar will start to turn, and then suddenly it will caramelise all over. If you do it too close for too long, it can burn so be careful.
Notes
These are obviously easier with a chefs blowtorch, which are quite inexpensive to buy and are a useful kitchen tool in my opinion. You can try the creme brûlée under the grill, but it would have to be on the highest setting for the shortest amount of time, so that the cheesecakes aren’t ruined in the process.
Using white chocolate is an optional thing, but I do love the taste. Also, as these are inspired by the Lily O’Briens dessert collection, I wanted it to be in keeping with the chocolate of choice.
These are delicious on the day of making, but do last for 2-3 days in the fridge.