This classic baked vanilla cheesecake with a naughty white chocolate centre is sure to impress your guests.
Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod.
Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth.
Fold the chocolate mixture into the cream cheese mixture.
Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles.
Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm.
Allow to rest for several hours to firm up, before turning out and serving.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.