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Export 9 ingredients for grocery delivery
Step 1
Line 22cm springform tin with plastic wrap.
Step 2
Process biscuits until fine. Add butter; process until combined. Press mixture over base of tin. Refrigerate 30 minutes.
Step 3
Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
Step 4
Beat cheese, sugar and egg yolks in medium bowl with electric mixer until smooth; beat in cream. Stir in dark chocolate and gelatine mixture.
Step 5
Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cheese mixture. Pour filling into tin.
Step 6
Combine white chocolate and extra cream in small jug. Swirl white chocolate mixture through cheesecake mixture. Refrigerate overnight
Step 7
Spread dark chocolate over baking paper to a 20cm square. When set, break chocolate into small pieces.
Step 8
Remove cheesecake from tin to serving plate. Press chocolate pieces around side of cheesecake