Decadent Toblerone Cheesecake

This recipe is a cracker!  It’s incredibly rich though, so cut small slices!

I based my recipe on this.  The only differences were:

• I used milk arrowroot biscuits instead of Nice biscuits;

• I omitted the lemon rind (but used the lemon juice);
• And of course, I added Toblerone.  I used a large block – I whizzed it in the new food processor (thanks John, Kay and Lucy!) and then mixed half of the chunks through before I folded in the egg whites.  The other half I sprinkled on top after I refrigerated the cake.  However, my cake was still warm when I put the Toblerone on top, so it went kind of gooey and melted – an effect I actually really liked.

If you like cheesecake, and don’t mind dirtying a few bowls, definitely try this recipe!