• 150g digestives
  • 50g butter
  • 175 dark chocolate
  • 1 tub (200g) Philadelphia
  • 142ml double cream
  • 2 eggs, separated
  • 75g caster sugar

The day before...

Melt the butter. Bash the digestives with some sort of rolling pin / freezer bag set-up. Mix with the butter and line base and sides of tin (spring-form / loose based). Put in the fridge overnight.

On the day...

Whisk up the egg whites and cream separately. Break up the chocolate and melt slowly over a pan of barely simmering water.

Mix together the cheese, egg yolks and caster sugar (electric mixer useful). Mix in the chocolate, then fold in the cream then the egg whites. Pour into the tin and set in the fridge for a few hours.

Decorate with chocolate shavings / gratings / curls etc.