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Tim Tam cheesecake
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Prep Time:
315 minutes
Cook Time:
Total Time:
315 minutes
Indulgent no-bake chocolate cheesecake with layers and a scrumptious Tim Tam crust.
Ingredients:
  • 150g Granita biscuits
  • 200g pkt Original Tim Tam
  • 100g butter, melted, cooled slightly
  • 9.00 gm gelatine powder
  • 60ml (1/4 cup) boiling water
  • 500g cream cheese, at room temperature
  • 300ml ctn thickened cream
  • 100g milk chocolate, melted
  • 100g dark chocolate, melted
  • Whipped cream, to serve
Instructions:
  • Prepare the springform pan by removing the base and inverting it. Grease and line the base with baking paper before securing it back in the pan, letting the edges overhang. Grease and line the sides with baking paper as well.
  • Crush the Granitas and half the Tim Tams in a food processor until finely crushed. Combine with butter until well mixed. Press mixture into pan using a glass. Chill in the fridge for 30 minutes before serving.
  • Pour the boiling water into a small heatproof glass. Sprinkle the gelatine over the water and stir until completely dissolved.
  • - Set aside. - In a bowl, use an electric mixer to blend cream cheese and sugar until smooth. - Pour cream and continue mixing until smooth. - Add the gelatine mixture and beat until well combined. - Divide the mixture between 2 bowls. - Stir melted milk chocolate into one of the bowls until fully incorporated. - Spread the chocolate mixture over the biscuit base and smoothen the top. - Place in the freezer for 15 minutes.
  • Gently mix in the dark chocolate with the rest of the cream cheese mixture. Pour it over the milk chocolate layer and make the top smooth. Chill in the fridge for 4 hours or until firm.
  • Slice the rest of the Tim Tams in half, then top the cheesecake with whipped cream and the remaining Tim Tams before serving.

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