Preheat the oven to Gas 4, 180°C, fan 160°C. Lightly oil a 20cm (8in) spring release cake tin and line with baking parchment.
Melt the butter in a medium pan, stir in the crushed biscuits and almonds and mix well. Scatter half of the crumb mixture over the base of the tin and press down with the back of a spoon.
To make the filling, place the egg whites and salt in a large grease free bowl and whisk until stiff but not dry. Add 3 tbsp of the sugar and whisk again until stiff and shiny. Fold in the remaining sugar.
Now place the cheeses, cream, egg yolks and cornflour together in another bowl and whisk until smooth, then gently fold in the egg whites. Pour into the prepared tin. Sprinkle the remaining crumb mixture over the top of the cheesecake, then bake for 1 hour.
Switch off the oven and leave to cool. When completely cold, remove from the tin and chill for at least 1 hour. Serve in wedges dusted with icing sugar.
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