White chocolate cheesecake
A delicious dessert sure to please the most discerning of palates.
Ingredients
500g cream cheese.
250g packet Nice biscuits.
100g butter, melted.
4 free-range eggs, separated.
1 tsp vanilla extract.
300g good-quality white chocolate.
200ml cream.
Icing sugar and extra cream, for serving.
Method
Preheat the oven to 140C. Remove the cream cheese from the packet and break it up to soften.
Crush the biscuits to breadcrumb consistency (using a rolling pin or a food processor) and mix with the melted butter. Grease a 26cm springform tin and line the base with greaseproof paper. Press the biscuit mixture into the base of the tin and refrigerate while you make the filling.
In a large bowl, mix the softened cheese with the egg yolks and vanilla until well combined. Melt the chocolate in a small saucepan inside a larger saucepan of gently simmering water and add to the cheese mixture. Beat the egg whites until stiff and semi-whip the cream. Gently fold both through the mixture.
Pour into the tin and bake for 45-50 minutes, or until the top is just beginning to brown and the filling feels spongy to touch.
Serve the cheesecake chilled in wedges dusted with icing sugar, with semi-whipped cream on the side.
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