Baked vanilla and white truffle cheesecake


  • 57g melted butter
  • 142g crushed rich tea biscuits
  • 2 vanilla pods, seed reserved, hunk discarded
  • 4g TruffleHunter finely grated white winter truffles
  • 87g caster sugar
  • 3 whole eggs
  • 3 egg yolks
  • Generous drizzle of TruffleHunter white truffle honey (optional)
  • 3 quartered fresh or poached figs (optional)


  1. Crush the biscuits down to a crumb and put them into a bowl
  2. Add the melted butter and combine.
  3. Line a 9-inch spring form cake tin with baking parchment using the dregs of the melted butter to help it stick to the tin.
  4. Push the biscuit and butter mix firmly into, and evenly covering, the bottom of the cake tin.
  5. To make the cheesecake topping, mix the soft cream cheese, whole eggs and egg yolks together until thoroughly combined.
  6. Now add the sugar and grated white truffle to the cream cheese mix. Once mixed well pour over the base and bake at 150 Celsius for about 55 minutes.
  7. Remove from the oven and leave to stand in the tin for 5 minutes. Then remove the cake tin and leave to cool on a rack at room temperature.
  8. This dessert is particularly good to eat having cooled for only 20 minutes or so – we like to serve it with fresh or poached figs and truffle honey with fresh white truffle shavings to garnish.