4 eggs separated

100g/4oz caster sugar

9oz/250g cream cheese

Vanilla essence

200ml/7 fl. oz milk

4 or 5 gelatine leaves (soaked in cold water)

2 tbsps Baileys

¼ pint milk

Base

75g/3oz margarine

125g/5oz digestive biscuits (crumbled)

Pineapple Caramel Sauce

100g/4oz caster sugar

¼ pint water

¼ pint pineapple juice

½ vanilla pod

1 tbsp diced pineapple

The base

Melt margarine and put in the crumble digestive biscuits

Stir well, place in the base of the cake tin.

Leave to set in the fridge.

The Topping

Boil milk and vanilla essence together.

Whisk in egg yolk and sugar until it makes a custard that coats the back of a spoon.

Add gelatine leaves, leave until semi-set around the edges.

Whisk cheese and Baileys until pale.

Fold the cheese into the custard. Fold the cream into the custard.

Whisk egg whites with 1 oz of caster sugar.

Gently fold the egg whites into the custard.

Pour onto the base. Leave to set.

The Sauce

Place sugar and water in saucepan. Cook until a golden caramel colour.

Stir in pineapple juice, vanilla pod and diced pineapple.

Cook to a sauce consistency for about five minutes.

Leave it to cool and serve.

Drizzle chocolate sauce over the cheesecake.

Serve with whipped cream and a pineapple sauce.