This deeply filled cheesecake is sweet and rich with a mousse-like texture and an intense white chocolate flavor. Perfect for any occasion.

Ingredients: (Serves 8-10)

• 140 g/5 oz finely ground digestive crumbs
• 55 g/2 oz butter, melted
• 3 tablespoons dark chocolate chips
• 170 g/6 oz white chocolate
• 400 g/14 oz cream cheese
• 140 g/5 oz caster sugar
• 175 ml/6 fl oz creme fraiche
• 1 teaspoon vanilla extract
• 3 large eggs, separated
• Unsweetened cocoa powder, for dusting

Method:

Grease a 20-cm/8-inch round springform cake tin. Stir the crumbs into the melted butter. Spread the buttered crumbs over the bottom of the prepared tin, pressing down to make an even base. Sprinkle with the chocolate chips, and press them gently into the crumbs. Chill for 30 minutes. Wrap the base and sides of the tin in two layers of foil.

Preheat the oven to 180ºC/350ºF/Gas mark 4. Break the white chocolate into a heatproof bowl set over a pan of barely simmering water. Let the chocolate melt slowly, then remove the pan from the heat and leave to cool for about 10 minutes.

Beat the cream cheese until soft, then beat in the sugar followed by the creme fraiche and the vanilla extract. Beat until smooth and creamy. Beat in the egg yolks one at a time, then fold in the cooled white chocolate. Whisk the egg whites in a separate bowl until they form soft peaks, then add to the chocolate mixture and folding. Pour the mixture over the biscuit base and smooth the surface.

Bake for 50 minutes until firm (but still with a wobble in the middle). Remove the tin from the oven and leave to cool, then chill for at least 4 hours. To serve, carefully turn the cheesecake out and dust with unsweetened cocoa powder.