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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!
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