White Chocolate Cheesecake

Preparation time :	30 minutes, plus at least 4 hours setting
Total time :	4 hours 30 minutes

Serves: 8

Ingredients

200g digestive biscuits
90g butter, melted
75g white chocolate, broken
200g cream cheese
150g caster sugar
4 eggs, separated (discard 2 whites)
568ml carton double cream
6 leaves gelatine

Method

1. Put the biscuits in a plastic bag and crush with a rolling pin. Stir in the melted butter. Press the mixture into the base of a 24cm springform, loose-bottomed tin, sides lined with greaseproof paper. To make small cheesecakes, put 8 x 9cm circle cutters (4cm deep) onto a lined baking sheet. Line each with greaseproof paper. Press the biscuit mix into the bases. Chill while you prepare the topping.
2. Put the chocolate in a bowl over a pan of just-boiled water and leave to melt. Whisk the cheese, sugar and egg yolks in a bowl until smooth.
3. Gently warm 100ml of the cream in a small pan. Turn off the heat. Add the gelatine. Leave for 5 minutes to soften. Whisk until smooth. Set aside.
4. Lightly whip the remaining cream until it holds soft peaks, then fold in the melted white chocolate.
5. Whip egg whites till stiff. Set aside. Stir the gelatine mixture into the cream cheese mixture. Fold in the cream and chocolate mixture, then the egg whites. Pour over the biscuit base. Refrigerate for at least 4 hours.
6. To serve, remove the sides of the tin and peel away the paper. For single cheesecakes, transfer to plates using a palette knife and lift off the rings. Serve with kiwi, raspberries or passion fruit and white chocolate shavings.

Cook's tips

Because it contains uncooked egg, this recipe is not suitable for the young, pregnant women, the elderly or those with weak immune systems.