Japanese Cotton Cheesecake

Instructions

1. Place broken chocolate in a large heatproof bowl over a small rimmed pan of simmering water to melt.
2. Whisk egg whites with pinch of salt until stiff
3. When chocolate has melted beat in the cream cheese, stirring until silky smooth
4. Remove bowl from heat and beat in egg yolks, stirring vigorously to prevent them scrambling
5. When slightly cooled (but not setting) add a tablespoon of egg whites to loosen the chocolate and cheese mixture, before carefully folding in remaining egg white maintaining as much air as possible.
6. Pour mixture into large lined loaf tin. To create a 'bain marie' place loaf tin into a roasting tin half filled with boiling water, and place in med hot oven 170c for 15min. Turn oven down to 160c for a further 15mins and then switch oven off and let cheesecake rest, before removing 15minutes later.
7. Cheesecake should be well risen, firm to touch and golden brown. leave to cool completely before slicing with a wet knife. Better still, leave in fridge overnight to firm up and develop the flavours

• Servings : 8 slices
• Ready in : 1 Minutes
• Course : Desert
• Recipe Type : Dinner Party, Happy Ever Afters, Teatime Treats
• Ingredient : cream cheese, Eggs, white chocolate