Click on through to Secrets & Stilettos for my contribution to her weekly food blogger profile series. It includes the recipe for this naartjie cheesecake, a slight adaptation to the 3-ingredient Japanese-style cheesecake posted on Epicurious.
I added dried naartjie peel to the batter and loved how the citrus punched up the creamy flavours. The cake tasted even better the next day, having had a chance to settle and ripen.
Naartjie Cheesecake (3-ingredient Japanese Method)
- 255g white chocolate
- 225g cream cheese
- 2TBSP ground dried naartjie peel
- 6 large eggs, separated