This is a bit late for Australia day but please don't hold that against me or this cheesecake.
If you only ever try one recipe from my blog please make it this one. Boyfriend and I both agree that this is the yummiest cheesecake ever, its my favourite thing I've made/eaten in a long while. Basically it's a cookies and cream cheesecake with a special ingredient that makes it extra good. No its not love, its Tim Tams but they're pretty much the same thing. The always awesome Tim Tam is my all time favourite Arnott's biscuit.
I am a Tim Tam fan from way back! Coming home from school on grocery day was always exciting, Mum would have a cup of tea and Tim Tams waiting for us. There's nothing better than tea or coffee or especially hot chocolate sipped through one of these biscuits. In my eyes there's not much a pack of these chocolate biscuits cant fix.
The cheese filling has a lovely flavour from the white chocolate and vanilla and turned out nice and light, almost fluffy. I was going to try using Tim Tams as the base but wasn't sure how that would go because of the cream filling and chocolate coating. Instead I used plain chocolate biscuits and added some malt powder as the biscuit part of the Tim Tam is slightly malted. Like I said earlier though the real kicker in this cheesecake is the load of Tim Tam pieces through the filling and the tower of crumbled cookies on top. Perfection!Tim Tam Cheesecake (printable recipe)
125 grams plain chocolate biscuits (cookies)
75 grams butter (melted)
1 teaspoon malt powder
2 teaspoons gelatine
2 tablespoons water
375 grams cream cheese (softened)
1 teaspoon vanilla extract
1/2 cup caster sugar
300 mls thick cream
180 grams white chocolate (melted)
300 grams Tim Tams (roughly 1 1/2 packets)
To make the base- Grease a 8 inch round spring form pan and line with baking paper.
In a food processor, process biscuits until fine crumbs. Add the melted butter and malt and process until combined.
In a small heatproof bowl sprinkle the gelatine over the water. Stand the bowl of gelatine mixture over a saucepan of boiling water and stir until the gelatine has melted. Allow to cool for 5 minutes.
With an electric mixer, beat the cream cheese, vanilla and sugar until smooth.
Beat in the cream until combined, followed by the white chocolate and gelatine mixture.
Spoon the filling over the prepared base and smooth over the top, refrigerate for at least 3 hours (or overnight) until set.
Enjoy! (I know we did)