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BAM Cake converter 
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Ingredients:
- 240 g BAM white chocolate
- 225 g room temperature cream cheese
- 6 large eggs at room temperature, separated into whites and yolks
Instructions:
1
Preheat the oven to 170 °C. Line the base of a 20 cm diameter cake tin with baking paper. Add the baking paper to the sides of the baking tray, but butter it beforehand, otherwise it will stick to the sides of the tray. Protect the baking tray with extra foil so that water does not get to the prepared mixture when baking.
2
Melt the BAM white chocolate over a water bath. Stir while melting. Cool the white chocolate and add the cream cheese.
3
Let the mixture cool, then add the egg yolks and stir until you have a uniform mixture.
4
Beat the egg whites in another large bowl with an electric mixer on high speed until stiff peaks form.
5
Add a small portion of the egg whites to the already prepared white chocolate mixture and mix until the mixture is slightly pale. Gently fold in the remaining egg whites until you have a smooth mixture.
6
Pour the batter into the prepared baking tray. Start by placing the baking tray with the prepared mixture in a larger baking tray with warm water added. The water should come halfway up the baking tray.
7
Bake the cheesecake for 40 to 45 minutes. Turn off the oven and leave the tray in the oven for another 15 minutes. Then transfer the cheesecake to a wire rack and leave to cool completely. Remove the cake from the baking tray, transfer it to a plate and cool well. It is best refrigerated overnight or for at least four hours.
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