This cheesecake combines a nutty (sugar-free) base, with a gooey rich filling, and chocolate crunchy bar topping. It is best served very slightly frozen.
Method
Line a 22cm round cake tin with baking parchment.
For the base, pulse all the ingredients together until well combined. Add more water if the mixture seems dry.
Preheat oven to 200°C.
Press the mixture into the base of the prepared tin and ensure an even layer.
Bake for 10 minutes and then set aside.
Whisk 3 medium egg whites with electric beaters until the whites hold stiff peaks. Gradually add the sugar, whisking constantly, until the mixture turns glossy and thick.
Put 500g full-fat cream cheese into a separate large bowl and add the vanilla extract. Whisk to break up the cheese and stir in the lemon zest and juice.
Use a large metal spoon to fold the egg mixture into the cream cheese bowl. Next, fold in the roughly chopped Crunchie bars.
Spoon the mixture onto the base, then cover and chill in the fridge until set – at least 6hr or ideally overnight. Transfer to the freezer for 15 minutes just before serving.
Carefully remove the cheesecake from the tin and use spatulas to lift it off the baking parchment.
Transfer to a serving plate and decorate with the remaining three crushed Crunchie bars.
