Individual Chocolate and Vanilla Cheesecakes


Makes 5



  • 100g digestive biscuits
  • 50g butter - melted


  • 125g full fat cream cheese at room temperature
  • 125g smooth ricotta
  • 80g white castor sugar
  • 60ml double cream
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • ½ tsp baking powder
  • 1 tbsp cornflour

For the chocolate

  • 150g chocolate buttons or milk chocolate bar

1. Gather 5 tea cups or ramekins

2. Liberally brush the cups with melted butter (butter could be melted in the proving drawer)

3. Crush the digestive biscuits until they resemble crumbs. Combine the biscuit crumbs & melted butter together. Divide the mixture equally between the cups and then press firmly into the base and smooth the top

4. Melt the chocolate and keep to one side– (this could be done in the proving drawer)

5. In a jug beat together the room temperature cream cheese, ricotta, double cream, sugar and vanilla until smooth

6. Now add all of the remaining ingredients and mix well

7. Pour half of the mixture into the cups on top of the biscuit base, dividing equally between the 5 biscuit bases

8. Divide the melted chocolate equally between the cups and then add the reminder of the cheesecake mixture. Use a skewer or spoon handle to carefully swirl the chocolate through the cheesecake mixture

9. Place the cups on to the perforated steamer tray and cover with cling film or foil. Now steam @ 100°C for 24 minutes

10. Remove the tray from the oven and take off the foil/cling film immediately then leave to cool. They should be just set. Chill until required and then allow to sit at room temp for 30 minutes – an hour before serving for the best results

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.


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