1. First, crush the digestive biscuits into fine crumbs. I like to use a rolling pin and a sturdy bag—there’s something satisfying about the crunch that reminds me of my childhood mornings in the kitchen.
2. Pour the melted butter over the crumbs and stir until the mixture resembles wet sand. Press this mixture firmly into the base of a 9-inch springform pan. Chill in the fridge for at least 30 minutes to set the crust.
3. In a large bowl, beat the softened cream cheese until smooth and creamy. It’s important to let it soften naturally, just like my mum taught me, to avoid lumps and get that perfect texture.
4. In a separate bowl, whip the double cream until soft peaks form. This takes about 3-4 minutes with an electric mixer, or a bit longer by hand—whichever you prefer.
5. Gently fold the powdered sugar and peppermint extract into the cream cheese, blending until fully combined.
6. Slowly fold in the whipped cream, being careful not to deflate it. This airy texture is what makes the cheesecake so light and dreamy.
7. Pour the melted white chocolate into the mixture, folding it in gently. If you want that festive green hue, add a drop or two of food colouring here and stir until you achieve your desired shade.
8. Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.
9. Refrigerate for at least 4 hours, or overnight if you can wait that long — the flavours deepen wonderfully with time.
10. Before serving, sprinkle crushed candy canes or peppermint candies on top for a festive crunch and a pretty finish.

One of my little secrets, passed down from my mum, is to always taste the filling before setting it. It’s the perfect moment to adjust the peppermint — sometimes a little extra makes all the difference.