White chocolate cheesecake

Method

1. Crush the digestive biscuits in a food processor, and then slowly add the melted butter. Push the mixture into a tart tin and set side.

2. Bring the milk to the boil, then remove from the heat and add the soaked gelatine leaves.

3. Mix the crème fraiche and the cream cheese together.

4. Add half of the warm milk to the melted white chocolate and the other half to the cream cheese mix, and then add the cream cheese mix to the chocolate and mix a little at a time.

5. Whisk the egg whites with the sugar until the mixture forms soft peaks and then fold into the chocolate mix.

6. Pour into the tart ring and place into the fridge for 24 hours to set.

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Ingredients

For the base:

175g digestive biscuits
65g Butter, melted

For the filling:

100ml Milk
2 leaves gelatine, soaked
124g crème fraîche
125g cream cheese
200g white chocolate, melted
3 egg, whites
120g caster sugar

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