5 ingredient cheese cake
5 Ingredient Cheese Cake
255g white chocolate,
225g cream cheese
6 free range eggs, separated
Toffee dessert sauce, to drizzle over
Himalayan pink salt and vanilla popcorn
Grease a baking tin with non-stick kitchen spray before adding a round of baking paper that has also been greased, both side. Cut another piece of baking paper before coating it with the non-stick spray and placing it along the inside coming up the sides of the tin.
Melt the chocolate over a double boiler, ensuring its perfectly smooth before adding the cream cheese and mixing together off the heat.
Add the egg yolks and mix through, then beat the egg whites until they form stiff peaks. Fold the egg whites into the mix before pouring into the prepared baking tin.
Place the baking tin in a larger tray or dish that has high sides. Pour warm water into the tray allowing the water to come halfway up the side of the baking dish.
Bake for 40-45 minutes then turn off the oven and allow the cake to cool in the oven for 15 minutes before placing on a wire rack to cool.
Remove from the tin and place on a plate allowing it to cool and set over night for the best result.
Drizzle over the toffee sauce and top with the popcorn before serving.