White chocolate cheesecake

Ingredients for 1 servings:

• 4 eggs, size M
• 100 g white chocolate
• 100 g double cream cheese, room temperature
• 150 g blackberries, frozen
• 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

for a 20cm springform pan, without bottom

Preheat the oven to 160°C (fan oven). Line the bottom of a 20cm springform pan with baking paper. Separate the eggs and chill the egg whites. Break the chocolate into pieces and melt in a hot water bath. Mix the cream cheese and egg yolks. Add the melted chocolate while stirring. Beat the egg whites until stiff and fold into the cheese mixture in 3 portions. Fold in the frozen blackberries. Pour the batter into the pan and smooth it down. Bake in the hot oven on the middle rack for approx. 30 minutes. After approx. 15 minutes, reduce the oven temperature to 130°C (fan oven). At the end of the baking time, let the cake rest in the switched off oven for approx. 15 minutes, then remove and allow to cool completely. Dust with icing sugar.