White Chocolate Cheesecake

This is an amazing cheese cake, I get asked to make it so many times, unfortuately it takes hours to prepare, so is a rarity.

I can not be married to Mike and not be able to make cheesecake, luckily we have found that Fegos across the road from us does the best baked cheesecake in Cape Town.

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

Put biscuits in a plastic bag and crush. Stir in the melted butter. Press mixture into the base of 24cm loose bottomed tin, sides lined with baking paper. Press the biscuit mix into the base. Chill while preparing the topping.

Put the chocolate in a bowl over a pan of boiling water and leave to melt. Whisk the cheese, sugar and egg yolks in a bowl until smooth.

Gently warm 100ml cream in a small pan. Turn off the heat. Add the gelatine. Leave for 5 minutes to soften. Whisk until smooth. Set aside.

Lightly whip the remaining cream until it holds soft peaks, then fold in the melted white chocolate.

Whip egg whites until 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. Put in the fridge for at least 4 hours.