Naartjie Cheesecake (3-ingredient Japanese Method)

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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.

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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.

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Naartjie Cheesecake (3-ingredient Japanese Method)
  • 255g white chocolate
  • 225g cream cheese
  • 2TBSP ground dried naartjie peel
  • 6 large eggs, separated

Click through for the full recipe on Secrets & Stilettos

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