Tim Tam Cheesecake Recipes
TIM TAM CHEESECAKE
Make and share this Tim Tam Cheesecake recipe from Food.com.
Provided by Mandy
Categories Cheesecake
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend or process plain biscuits until finely crushed. Add butter; process until just combined. Press biscuit mixture evenly over base and upside of a 20 cm spring-form tin. Cover, refrigerate while preparing filling.
- Filling: Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a small pan of simmering water; stir until gelatine is dissolved. Cool slightly. Beat cream cheese and sugar in a medium bowl with electric mixer until smooth. Stir in gelatine mixture, then chopped biscuits. Fold in whipped cream.
- Pour filling into prepared tin.
- Drizzle choc in parallel lines, 1cm apart, across cheesecake. Pull a skewer backwards and forwards through choc to create a marbled effect. Refrigerate c/cake for about 3hrs or until set.
Nutrition Facts : Calories 1411.8, Fat 118.4, SaturatedFat 71.5, Cholesterol 323.1, Sodium 983.3, Carbohydrate 80, Fiber 4.5, Sugar 44, Protein 18.8
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- Grease a 24cm round springform pan (base measuring 22cm). Line base and side with baking paper, extending paper 2cm above edge of pan. Line side of pan with Tim Tams.
- Process remaining Tim Tams in a food processor until finely crushed. Add butter and process until combined. Press evenly over base of prepared pan. Refrigerate while preparing filling.
- To make filling, beat cream cheese and sugar in a large bowl of an electric mixer until light and fluffy. Beat in cooled melted white chocolate. Mixture may look curdled.
- Transfer one-third of the mixture into a separate bowl. Fold cooled melted dark chocolate into larger amount of mixture until just combined.
- Spoon white and dark chocolate mixtures alternately into prepared pan. Smooth over top. Refrigerate, covered, overnight.
- Remove side of pan. Slide onto a serving plate. Decorate with sifted cocoa. Cut between biscuits into slices.
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- In a food, processor, pulse Tim Tam (300 gram). Then add slightly cooled melted Unsalted Butter (5 tablespoon) and reprocess.
- Line a 20-centimeter spring form tin with baking paper. Gently press the Tim Tam mixture into the base and make a bit of a border along the sides.
- In a heat proof cup containing Water (1/4 cup), add Gelatin Powder (3 teaspoon). Using a fork, mix together until the gelatine is completely dissolved. Set aside to cool.
- To the food processor, add Cream Cheese (375 gram), Caster Sugar (1/2 cup), Vanilla Extract (1 teaspoon), and Whipping Cream (1 cup). Process until smooth. Gradually add in melted White Chocolate (200 gram) and the gelatine mixture.
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