1. Crumb the biscuits in a food processer and add the melted butter. Mix well. 2. Press into the base of an 8" spring form tin and bake at 180'C for 10 minutes Remove from oven and allow to cool while making the filling. 3. With an electric mixer beat egg whites with 1/4 cup sugar until peaks turn over when beater is lifted. 4. In another bowl beat cream to soft peak stage. 5. In a large bowl beat well the cream cheese with the remaining 1/4 cup sugar and the vanilla. 6. Add the egg yolks & melted chocolate to the cream cheese mixture and mix well. 7. Now fold in the egg white mixture with a metal spoon. 8. Add the gelatine which has been disolved in the hot water and mix in carefully. 9. Lastly fold in the whipped cream. 10. Pour into the cooled crumb crust and allow to set for about 6-8hrs or overnight in fridge. 11. Decorate with rosettes of whipped cream and chopped nuts or curls of chocolate. 12. Once set this cheesecake can be frozen. ---------------------------------------------------------------------------
Nutrition
Ingredients
