How to make a Baked White chocolate Cheesecake
What you will need:
Base-
100g butter (melted)
100g icing Sugar
1 packet & crushed plain biscuits
Filling-
200ml half whipped cream
300g white cooking chocolate (melted)
4 eggs whites
50g of icing sugar x2 (2 lots of 50g)
500g cream cheese
5 egg yolks (keep 4 egg whites you need them)
Method:
Crush biscuits, add Icing Sugar and melted butter. Mix well. Press into round/springform 15-20cm tin, and put into freezer for 20-30 mins.
Beat cream cheese, yolks and Icing Sugar together until smooth.
Beat eggs whites and Chelsea Icing Sugar till stiff soft peaks form.
Mix the cream cheese/egg yolk mixture with the half whipped cream, then add melted chocolate, then lastly add the stiff egg whites.
Fold together until all mixed in thoroughly.
Pour into base tin.
Bake in centre of oven at 180°C (356F) for 60 - 70 mins, or until centre of cake does not wobble.
Turn oven off, and leave to cool in oven.
(This is important, otherwise will sink in middle).
Store in fridge, keeps for about 2 weeks.