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.
  
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