What To Do
Line a dish (I used a small cake tin) with baking paper and place it in a deep roasting dish. Preheat the oven to 170’c.
Place the cream cheese and white chocolate in a bowl and microwave slowly, mixing every 15-30 seconds, until melted and mixed.
Allow to cool slightly (cooling the mixture ensures the yolks don’t instantly cook).
While the mixture cools beat the egg whites in a clean bowl until stiff peaks.
Now you can mix the egg yolks into the chocolate mixture and then gently fold in the whites.
Pour the mixture into your lined dish. Carry this over to the oven, place it onto the middle rack and then pour in hot water until it reaches about halfway up the tin (doing this in the oven avoid you sloshing water all over your kitchen as you walk over to your oven).
Bake for 30-35min until a toothpick comes out clean when inserted in the middle (I underbaked mine a touch so that it was still quite soft in the middle).